A DailySimmer – Gluten-Free Banana Bread Recipe – Deliciously Organic Recipe

Ingredients

• 4 medium overripe bananas (you need about 2 cups once mashed)
• 4 large eggs, room temperature
• 5 tablespoons unsalted butter, melted (allow it to cool slightly so it doesn’t cook the eggs)
• 1 tablespoon vanilla extract
• 1/4 cup organic cane sugar
• 1 3/4 cups finely ground blanched almond flour
• 1/2 cup tapioca flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt

Instructions

1. Prep: Preheat your oven to 350°F. I usually grease my loaf pan with a wrapper from a stick of butter, but parchment paper works best if you want to lift the whole loaf out later.
2. Mix the Wets: In your largest bowl, mash the bananas. You want them pretty liquidy. Whisk in the eggs, the slightly cooled melted butter, vanilla, and sugar.
3. Mix the Drys: In a separate bowl, combine the almond flour, tapioca flour, baking soda, baking powder, cinnamon, and salt. Use a fork to break up those little hard lumps that almond flour tends to get.
4. Combine: Dump the dry mix into the wet bowl. Stir until just combined. The batter will be a bit thicker than a standard cake batter.
5. Bake: Pour it into the pan and smooth the top. Bake for 45 to 50 minutes. Check it at the 40-minute mark; if the top is getting too dark but the middle is still jiggly, tent it loosely with aluminum foil.
6. Cool: Let it sit in the pan for 15 minutes, then move to a wire rack. Wait until it is cool to the touch before slicing.

Why You’ll Love This Recipe

• Moisture: The almond flour provides natural oils that keep the bread moist for days, unlike rice flour blends which dry out quickly.
• Simplicity: You don’t need xanthan gum or complicated proprietary flour blends.
• Flexibility: It works just as well as muffins—just reduce the baking time to about 20-25 minutes.

Chef’s Tips for Perfection

• Banana Ripeness: The bananas should be ugly—covered in brown spots or even mostly black. If they are yellow, the bread won’t be sweet enough and the texture will be starchy.
• Dairy-Free Swap: I’ve made this using melted coconut oil instead of butter for friends with dairy issues. It works perfectly, though you can taste a hint of coconut.
• Measuring Flour: Don’t pack the almond flour into the cup. Scoop it gently and level it off. Packed flour makes for a heavy, brick-like loaf.

Storage and Reheating

Because this bread is very moist, it can mold if left in a warm kitchen for too long. I keep it on the counter for 2 days, then move it to the fridge. It freezes exceptionally well; I slice the whole loaf, separate slices with parchment paper, and freeze them in a bag. They can go straight from the freezer to the toaster.

Nutritional Notes

This is nutrient-dense bread. Almond flour adds significant protein and healthy fats, but it also increases the calorie count compared to white flour bread. It’s very filling—one slice usually does the job.

A DailySimmer – Gluten-Free Banana Bread Recipe – Deliciously Organic Recipe