Legit the Best Gluten Free Banana Bread (lower sugar!)

Do you think I can sub coconut sugar for the maple syrup?

Looks delish! Once it is made, is it best stored on counter or refrigerator? Thanks!

Best recipe

In the spirit of this being a ‘flexible’ recipe- I flexed it! I don’t think I have tried to made banana bread since identifying my gluten sensitivity about 12 years ago.. I am visiting family at High altitude.. have had very limited success baking GF at high altitude and little desire to experiment with multiple variations.. I like eating more than I like cooking/baking lol. I had 4 black bananas and used all of them.. should have measured how much mashed banana I used for future reference but didn’t- they were pretty large bananas. I am not celiac but very gluten sensitive- Also can’t eat oats.. even gf oats.. so I substituted what was on hand in relative’s kitchen- King Arthur GF All purpose Biscuit & baking mix which contains leavening (baking soda), salt, and Xanthan gum (which I generally avoid.. but… it’s what we had). I did not add additional leavening and was worried may not be enough in the mix I used.. But remembered baking at high elevation (6200’) usually want to reduce the amount of leavening for recipes anyway… I reduced maple syrup to 1/4 cup since using extra bananas and didn’t want to be too sweet. I omitted the chocolate chips and added 1/2 cup chopped pecans. Baked at 365 (higher temp due to high altitude) for an hour. I forgot the tip to cover with foil after 40 minutes.. was brown on top but not too brown so I got away with that! Rose nicely and did not collapse into a brick which is a common problem I have with baking at high altitude esp. with GF recipes. Cooked evenly was nice and moist… my version was not fluffy but I kind of prefer a dense banana nut bread anyway. Very tasty! Glad I tried this recipe! I think I found it searching online for ‘low sugar My dad did mention had a ‘different taste’ he is not used to- decided maybe was the almond flour.. also reminded him mom’s old recipe used 2/3 C mashed banana and 3/4 C sugar.. I used probably 3-4 times as much banana… and less sweetener… anyway more for me I really liked it! Probably would have wider appeal with the chocolate chips but I wanted banana nut bread 🙂

I baked this banana bread last night and it is the best! So delicious and gluten free - thank you! My husband loved it as well.

This was so easy to make (with ingredients I already had) and was absolutely delicious!

If i could do a million stars I would! This is the BEST banana bread ever!! I do lemonade stands and I made over 300 dollars from it!

It has taken me years to find the perfect banana bread recipe, and this is IT! I also love that it happens to be free of gluten, dairy, and refined sugar. Thank you so much for sharing this recipe! My family thanks you too 🙂

I just made this with the following changes because I didn't have everything called for and it turned out wonderfully!

I subbed 1/4 cup whole almonds and 3/4 cup cocktail peanuts (that's what I had on hand) for the almond flour. I omitted the salt because of the cocktail peanuts.

I subbed whole oats in place of the oat flour (same amount).

I used 1/4 cup honey instead of syrup and I used no chocolate chips.

I also used cinnamon in place of vanilla, but that's just a matter of taste.

I just threw everything in the Vitamix and poured it into the oiled pan. I think it might have been too thick for a weaker blender, but an immersion blender would probably be fine.

I cooked it for the time called for, covering with foil at 40 minutes, and let it cool. It's a great texture and tastes delicious! Thanks for the recipe!