A banana loaf that’s wholesome and healthy. It is especially better gluten free. Here is a gluten free banana nut loaf. Are you looking for a wholesome and healthy treat? Look no further than this gluten-free banana nut loaf! Not only is it packed with nutritious ingredients, but it also happens to be gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Banana bread is a classic favorite for many, but this version is taken to the next level with the addition of nuts. Nuts are a great source of healthy fats, protein, and fiber, making them a perfect addition to any recipe. In this gluten-free banana nut loaf, the nuts provide a satisfying crunch and nuttiness that pairs perfectly with the sweetness of the bananas.
One of the best things about this recipe is that it is gluten-free. Gluten is a protein found in wheat, barley, and rye, and can cause digestive issues for some people. By using gluten-free flour, this recipe allows those with gluten sensitivities to enjoy a delicious treat without any negative side effects. But don’t let the gluten-free aspect of this recipe fool you – it is still incredibly delicious. The bananas provide natural sweetness and moisture, while the nuts add texture and flavor. This banana nut loaf is perfect for breakfast, as a snack, or even as a dessert.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Course: Breads
Cuisine: Fusion
Servings: 1 large loaf or 2 small loaves
Calories: 347kcal
Ingredients
- 4 eggs
- 1 1/2 cups granulated sugar
- 1 cup melted butter
- 4 ripe medium-sized bananas mashed
- 2 1/2 cups gluten-free flour I combined 1 cup cassava flour and 1 1/2 cups brown rice flour
- 1 tsp. baking soda
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon optional
- 1 cup shredded coconut
- 1 cup coarsely chopped almonds
- 1/2-1 cup maraschino cherries halved
- 1 tsp. vanilla essence
Instructions
- Preheat the oven to 350 degrees F or (180 degrees C).
- Blend the flour, cinnamon, baking powder, baking soda and salt in a large bowl.
- In another bowl, beat the eggs, and gradually beat in the sugar, melted butter and vanilla extract. Then add the mashed bananas and blend well. Stir in the liquid ingredients into the flour mixture gradually. Fold in the rest of the ingredients: the coconut, cherries, and almonds.
- Pour the mixture into a well greased baking loaf pan 6×11 inches or 2 baking loaf pans (8×4 inches). Bake for about 1 hour at 220 degrees F or until a toothpick inserted in the center comes out clean.
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Recipe © Simply Trini Cooking. All rights reserved
Gluten Free Banana Nut Loaf
Ingredients
- 4 eggs
- 1 1/2 cups granulated sugar
- 1 cup melted butter
- 4 ripe medium-sized bananas mashed
- 2 1/2 cups gluten-free flour I combined 1 cup cassava flour and 1 1/2 cups brown rice flour
- 1 tsp. baking soda
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon optional
- 1 cup shredded coconut
- 1 cup coarsely chopped almonds
- 1/2-1 cup maraschino cherries halved
- 1 tsp. vanilla essence
Instructions
- Preheat the oven to 350 degrees F or (180 degrees C).
- Blend the flour, cinnamon, baking powder, baking soda and salt in a large bowl.
- In another bowl, beat the eggs, and gradually beat in the sugar, melted butter and vanilla extract. Then add the mashed bananas and blend well. Stir in the liquid ingredients into the flour mixture gradually. Fold in the rest of the ingredients: the coconut, cherries, and almonds.
- Pour the mixture into a well greased baking loaf pan 6×11 inches or 2 baking loaf pans (8×4 inches). Bake for about 1 hour at 220 degrees F or until a toothpick inserted in the center comes out clean.
