Description
This loaf of gluten free and vegan banana bread is flavored with macadamia nuts, lime zest, and spices. Enjoy it as a breakfast treat, snack, or dessert whenever you have some overripe bananas you need to use up!
Ingredients
dry ingredients:
- 90g oat flour
- 75g arrowroot flour
- 50g brown rice flour
- 50g buckwheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp psyllium husk or xanthan gum
- 1/2 tsp ground cloves
- 1/2 cup toasted and chopped macadamia nuts
wet ingredients:
- 350g well-mashed ripe bananas (this will be 3 to 4 bananas depending on the size)
- 90g melted coconut oil
- 2 tsp vanilla extract
- 125 g grade B maple syrup
- zest of 2 limes
- a one-inch sized piece of ginger, grated
Instructions
Preheat your oven to 375 degrees. Grease your loaf pan and line it with parchment paper leaving an overhang. This will allow you to easily remove the bread after it bakes without having to dump it onto the cooling rack. Set your prepared pan aside.
Combine all of the dry ingredients together in a bowl except for the macadamia nuts, then whisk well to combine. Once the dry ingredients are mixed together, stir in the macadamia nuts to distribute them evenly.
In a separate bowl, combine all of the wet ingredients together. Mix well with the whisk until they are smooth.
Add the wet ingredients to the dry and mix well until a thick batter forms and there are no remaining clumps of dry flour. Pour the batter into your prepared pan, then tap the pan on the counter several times to remove any air bubbles. Smooth the top of the bread out with your fingers or a spatula, then place the bread into your preheated oven.
Bake the bread for 40 to 45 minutes until a tester inserted into the middle comes out mostly clean (it will have moist crumbs on it) and the bread is deeply golden in color. Cool the bread for 5 to 10 minutes in the pan, then move it to a cooling rack using the parchment paper. Cool the bread an additional 20-30 minutes before slicing into it. Makes approximately 16 servings/slices. Once cooled to room temperature, leftovers may be wrapped in plastic wrap and left at room temperature for 3-4 days.
Notes
- After a few years of baking gluten free breads at home, I almost exclusively use my 8x8x4 pullman style loaf pan as the sides are straight up and down instead of slanted. This provides a better structure for gluten free breads as they bake up and rise. So, if you have one, use it. If not, use a standard sized loaf pan and start checking for doneness around the 30 to 35 minute mark.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: baked good