This gluten-free almond-banana bread could be your next go-to recipe and might have classic potential! It’s refined sugar-free and can be made dairy-free.
Hey, friends! My complaining about the lack of a bit adventure or a vacation trip paid out and suddenly I got both! Out of nowhere, we got the chance to go on a four-week long road trip and we jumped on it. Everything had to happen very fast and besides the short learning curve on ‘how to go camping without losing your mind’, it’s so thrilling and I love every moment of it. So stay tuned there is more to this trip (spoiler: this is not just a vacation). Meanwhile, check out my Instagram stories for updates on my little adventure.
Right now I am on a campground in the middle of Utah and already visited a few National Parks and there are more to come. I had never been a camper until very recently and now I am hooked! I think it’s an urban myth that camping is not comfortable or you have to eat noodles with tomato sauce all the time. We are traveling with a small trailer which has a cozy bed that’s also the “dining room”. There is a fridge with a small freezer compartment for ice cubes (so we don’t miss out on happy hour) and a two burner oven. Sometimes we call it our little house but its official name is Tardis after Dr. Who’s phone booth because it’s so much bigger on the inside than it is on the outside.
Before we left I got a bunch of bananas that had been bright green and I thought they will ripen just fine. But they never got bright yellow they went from green to brown in just two days and I don’t know the heck what was wrong with them. I had enough bananas to make this recipe for almond-banana bread twice and it was great as an afternoon snack after long hours on the hiking trails.
This makes an almond-banana bread that is a bit softer and almost a bit cake like. It is moist and stays fresh for days and is great with a thick layer of peanut butter and jam or just on its own.
- 120 g / 1 cup roasted almonds
- 3 large ripe bananas
- 3 large eggs
- 1 teaspoon vanilla extract
- 60 ml / ¼ cup olive oil
- 120 ml / ½ cup honey or maple syrup
- 120 ml / ½ cup milk (whole, 2%, or nut)
- 120 g / 1 cup oat flour
- 60 g / ½ cup almond meal
- 60 g / ½ cup buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon xanthan gum (optional but makes the banana bread less crumbly)
- ¼ teaspoon fine sea salt
- Preheat your oven to 175 C / 350 F. Grease and line your 24 cm / 9-inch loaf pan with parchment paper.
- Roughly chop the roasted almonds, measure ¼ cup and set aside.
- In a large bowl add the bananas, eggs, vanilla extract, oil, honey, and milk and stir well with a fork or rubber spatula.
- Add the chopped almonds (all but ¼ cup), oat flour, almond meal, buckwheat flour, baking powder, cinnamon, xanthan gum, and salt and stir once more with a rubber spatula.
- Transfer the batter into prepared loaf pan, smooth the top with the spatula and sprinkle with the ¼ cup chopped almonds. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Place your banana bread on a wire rack and let cool for 10 minutes before you remove the bread from the pan and cool completely.