Achieving the perfect fluffy and moist gluten-free, dairy-free banana bread might seem like a culinary challenge, but this recipe rises to the occasion. Packed with the natural sweetness of ripe bananas and enhanced with a hint of cinnamon, this banana bread is not just healthy but also incredibly tasty. It’s a testament to how delicious mindful baking can be, without compromising on texture or flavor.
Why You’ll Love This Recipe:
This banana bread is the perfect balance of moistness and fluffiness, a rare find in gluten-free and dairy-free recipes. The use of almond flour and a carefully balanced mix of other ingredients ensures that each slice is tender and rich in flavor, making it a delightful treat for anyone, regardless of dietary preferences.
Perfect Occasion:
Ideal for a cozy breakfast, mid-afternoon snack, or as a wholesome dessert option at gatherings. It’s also great for packing into lunchboxes as a sweet treat that you can feel good about. This banana bread is sure to please everyone, especially those looking for a healthier alternative to traditional recipes.
Decoration Tips:
The banana sliced and laid on top adds a beautiful, rustic look to the bread. For an extra touch of sparkle, sprinkle a bit more cinnamon or some crushed nuts over the top before baking for added texture and flavor. Serving it on a wooden cutting board with a spread of honey or a dollop of coconut yogurt can also enhance its homemade appeal.
- Prepare the Ingredients:
- In a large bowl, mix 1 cup of almond flour with 3/4 cup of gluten-free flour, 1 teaspoon of cinnamon, 1 teaspoon of baking powder, and 1 teaspoon of apple cider vinegar (ACV).
- In another bowl, beat 3 eggs with 1/3 cup of coconut sugar and 1/4 cup of avocado oil until smooth.
- Mash 3 large bananas and combine them with the egg mixture. Gradually add the dry ingredients and 1/2 cup of almond milk, stirring until just combined.
- Assemble and Bake:
- Pour the batter into a greased loaf pan.
- Slice one additional banana in half lengthwise and place on top of the batter. Gently press it down and make a shallow indent along the length of the loaf with a knife.
- Sprinkle a little extra coconut sugar over the top for a caramelized finish.
- Bake in a preheated oven at 356°F (180°C) for about 45 minutes, or until a skewer inserted into the center comes out clean.
- Cool and Serve:
- Let the banana bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Enjoy this heavenly gluten-free and dairy-free banana bread, a recipe that proves you don’t have to sacrifice flavor and texture for healthful ingredients!
