Gluten-free Banana Bread
Soft, moist, sweet and delicious, this GF banana bread will satisfy that sweet tooth, but stay on the nutritious side without any refined sugar, and the addition of ground flax. Can be eaten for breakfast or dessert!... or both!
- 1 3/4 cup GF all-purpose 1:1 baking flour I like Bob's Red Mill
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp ground flax optional
- 1/4 cup butter melted and cooled
- 1/4 cup unsweetened apple sauce
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 3 medium ripe bananas mashed
- 1/4 cup walnuts optional
Preheat oven to 350 degrees* and lightly grease a loaf pan.
In a bowl, combine the dry ingredients: flour, baking powder and baking soda.
In a mixing bowl, whisk together the butter, applesauce, maple syrup, eggs and vanilla extract. Once combined, add the mashed bananas.
Slowly mixing in the dry ingredients with the wet, and stir until the lumps are gone and it is nice and smooth. Mix in the walnuts, and place the batter into the loaf pan.
Bake for 50-60 minutes until it is nicely golden brown. To test doneness, stick a toothpick in the center, if it comes out clean, it is done.
Let the bread rest and cool in the loaf pan for 10 minutes, then transfer to a cooling rack.
*I use my convection setting to bake this bread, so baking times may vary. If you don't have a convection oven, bake the bread at 375 degrees for 50-60 minutes.