x
Looking for something specific?
A healthy and delicious take on gluten free banana bread, this recipe brings some nuttiness in with almond flour and a walnut crumble on top. The banana provides most of the sweetness, as well as the all-important banana flavor. The almond flour gives it a soft cake-like texture and nutty flavor. The crumble topping gives the bread a toothsome crunch, and that little bit of extra sugar.
Enjoy your gluten free banana bread with breakfast, or as an afternoon snack. It pairs wonderfully with spicey scrambled eggs, and a cup of tea or coffee.
Of course, it always tastes best warm, straight from the oven.
I tried a few different approaches to making gluten free banana bread before I thought to add in almond flour. Namaste Perfect Flour Blend alone makes a pretty good banana bread - it is moist, and flavorful. But it is also a little too gummy for my tastes.
(This is often an issue with Namaste Perfect Flour Blend, although it makes amazing pancakes.)
Adding the almond flour to the flour blend reduces the gumminess, and makes it more cake like. Even, dare I say, more like "wheated" banana bread. And isn't that the goal?
;void(0); "Share on pinterest")
(1) Take your butter for the crumble out of the fridge, to let it come to room temperature.
(2) Preheat the oven to 350 degrees Fahrenheit. Grease a bread pan (or a pie plate for a more cake-like appearance) with butter. If you are using a cast iron bread pan, put it in the oven to preheat as well.
(3) Mix together your dry ingredients - the almond flour, flour blend, baking powder, and salt.
(4) Mash your banana. Add the mashed banana to your dry ingredients, and incorporate well. Mix in half of your sugar (2 tablespoons).
(5) Add your milk a little bit at a time. You want to have a thick batter, not soup. Stop adding milk when it is a little thicker than the consistency of cake batter. Add your extracts.
(6) In a separate bowl, add your walnuts, room temperature butter, and remaining sugar together. Cream the butter into the walnuts and sugar, so that your mixture resembles large "crumbs." I often use my hands for this part - it makes it so much easier!
(7) Pour your batter into the prepared pan, and sprinkle your crumble on top.
(8) Bake at 350 degrees Fahrenheit for 45 minutes, or until a toothpick inserted into the center of the bread comes out dry.
(9) Enjoy warm for breakfast, or as a mid-afternoon snack!
Between the banana and the milk, there is decent volume of wet ingredients in this batter. You want to make sure it does not get too wet. The batter should be stiff when you put it into your chosen baking pan. If it is even a little bit "soupy," you may end up with a raw-tasting bread.
Speaking of chosen baking pan, I have tested this recipe both as a "coffee cake" baked in a casserole dish or a pie plate, and as a "bread" baked in a cast iron bread pan. I do recommend the cast iron bread pan - both because of the aesthetics, and because the cast iron helps it cook all the way through faster. But either approach will work.
Once the bread is in the oven, it needs ever minute of its cook time in order to be completely done. And even when it looks done - maybe give it 5 more minutes. Also, please note: the crumble topping can "disguise" the toothpick test by coating the toothpick in butter so that it emerges clean when it really is not done in the center.
