Gluten-Free Banana Bread

4.25 from 4 votes

This ultra moist gluten-free banana bread recipe is sweetened with ripe bananas and dates and is made with a combination of almond flour and rice flour for an amazing texture.

Prep Time10

Cook Time45

Course: Breads, Breakfast

Cuisine: American

Servings: to 10 thick slices

Calories: 322kcal

Author: Julia

Ingredients

3 ripe bananas mashed
3 eggs
¼ cup avocado oil or olive oil or coconut oil
1 teaspoon pure vanilla extract
1 cup almond flour
½ cup brown rice flour
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoons ground cinnamon
2 tablespoons honey
6 dates pitted and chopped

Instructions

Preheat the oven to 350 degrees
In a mixing bowl, mash the ripe bananas. Add the eggs, avocado oil and vanilla extract and whisk together.
Add the almond meal, brown rice flour, baking powder, cinnamon and salt to the banana mixture and mix to combine. If there are clumps of almond meal, mash them with a fork.
Add the honey and chopped dates and mix to combine.
Using about a tablespoon of butter, grease a loaf pan well.
Pour the batter into the loaf pan and bake in the oven for 45 to 50 minutes. Mine took 45 minutes on the dot.
Allow banana bread to cool at least 15 minutes. Run a butter knife along the edges of the bread then flip the loaf pan over onto a cutting board to get the loaf out. Cut thick slices and enjoy!

Nutrition