Indulge in this moist and flavorful gluten-free banana bread, made with a blend of chickpea, almond, coconut, and tapioca flours. Perfectly sweetened with ripe bananas and a touch of agave nectar or maple, it’s a wholesome treat that’s also nutty and crunchy with added walnuts. Enjoy a slice for breakfast or as a satisfying snack any time of the day.
Ingredients
1 batch of Rosa's Gluten Free Baking Flour (recipe on this website and below this recipe)
1/2 tsp Salt
1 tsp ground Cinnamon
1/2 tsp ground Nutmeg
3 large ripe Bananas, mashed (about 1-1/2 cups mashed estimated)
2 Tablespoons ground Flaxseed + 6 tablespoons water (Flax Eggs)
1/3 cup coconut oil, melted
1/3 cup Maple Syrup or Agave Syrup
1 tsp Vanilla Extract
1/2 cup chopped Walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a small bowl, mix the ground flaxseed with water and let it sit for about 10 minutes until it forms a gel-like consistency.
In a large mixing bowl, whisk together the Rosa's Baking Flour, salt, cinnamon, and nutmeg.
In another bowl, mash the bananas well. Add the flax eggs, melted coconut oil, agave nectar, and vanilla extract, and mix until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Gently fold the chopped walnuts into the batter.
Spread the batter evenly in the prepared loaf pan.
Bake for 50-60 minutes (or longer to cook completely through) or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it with aluminum foil during the last 10-15 minutes of baking.
Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. It's important to allow the bread to cool completely to set up.
Rosa's Gluten Free Baking Flour
Ingredients
1 cup chickpea flour
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Instructions
Mix all the baking flour ingredients in a large bowl until well combined. Use in the above recipe or in the various recipes requiring this flour located on the website.
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