Description
Moist, gluten free banana bread with almond and rice flour, sweetened naturally and topped with optional cinnamon crunch. It’s easy, flavorful, and perfect for breakfast or snack time.
Ingredients
1 cup mashed ripe banana
3/4 cup almond flour
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 tsp xanthan gum
1/3 cup maple syrup
2 large eggs
1/4 cup avocado oil
1 tsp cinnamon
1/4 tsp ground cardamom
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
Optional: chopped walnuts or cinnamon sugar topping
Instructions
Preheat oven to 350°F and line loaf pan with parchment.
Mash bananas in large bowl.
Whisk in eggs, maple syrup, oil, and vanilla.
Combine dry ingredients in a second bowl.
Fold dry into wet—do not overmix.
Pour batter into pan, top with optional toppings.
Bake 45 minutes until toothpick comes out clean.
Cool 15 mins before slicing.
Notes
Rest batter 10 mins before baking for best texture.
Store up to 5 days refrigerated or freeze slices individually.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
Keywords: gluten free baking, banana bread gluten free, almond banana bread, gluten free snack ideas