Gluten-Free Banana Bread

When the pandemic began in March there was baking frenzy. Suddenly everyone embarked on a sourdough bread baking journey and decided that baking banana bread was the best option to spend extra time while stuck at home.

Well, I had a a bit of a baking epiphany too.

I realized that all this baking? It was just a normal week for me. Me and my sourdough starter Breadley Cooper have been going steady for almost two years now, and rarely a week goes by that I don’t make something sweet. It’s usually to bring to co-workers or share with friends (I’m not that much of cookie monster), and truly nothing makes me happier than making something as a ‘just-cause’ gift.

Banana bread is one of my go-tos as it is a general, all-around crowd-pleaser but I had been trying to make a version for the gluten-avoiders in my life for a while. For this I basically just took my standard banana bread recipe and re-jigged it a bit, subbing in almond and oat flour for regular all-purpose. The result is a moist loaf with a tender crumb, lots of banana flavour and not a hint of graininess that would suggest it’s gluten-free.

My favourite addition to b.bread (other than chocolate chips) is a crunchy cinnamon-sugar topping on top. I always have raw sugar on hand for this purpose, as well as for sprinkling on top of scones, muffins or pie crusts. It’s a small touch, but it adds a different texture that’s really nice. It’s optional here, but I highly recommend that you try it- it’ll take your banana bread to the next level.

makes 1 loaf

1 cup almond flour

1 cup oat flour*

1 tsp baking soda

1/2 tsp kosher salt

1/8 tsp cinnamon

1 cup granulated sugar

3 large eggs

1/2 cup canola oil

1 tsp vanilla extract

3 very ripe bananas, mashed

1/2 cup chocolate chips, optional

Cinnamon-Sugar Topping (optional):

2 tbsp raw turbinado sugar

1 tbsp granulated sugar

1/2 tsp cinnamon

*To make your own oat flour, blend 1 cup of oats in a a blender until finely ground

Preheat oven to 350 F and line a 9x3 loaf pan with parchment paper. In a bowl whisk together the almond flour, oat flour, baking soda, salt and cinnamon.
To a large bowl add the eggs and sugar and whisk vigorously until mixture is pale yellow and well combined, about 3 minutes. Gradually drizzle in the canola oil while whisking until combined. Add the vanilla and mashed bananas and stir.
Fold in the dry ingredients to the wet and stir with a spatula to combine. Stir in chooclate chips if using. Scrape batter into prepared loaf pan, combine all ingredients for the cinnamon-sugar topping and sprinkle evenly over top (if using).
Place in the centre rack of the preheated oven and bake for 55-60 minutes until top of loaf is golden and a toothpick inserted in the centre comes out clean. Allow to cool in pan for 10 minutes then transfer to a cooling rack.