Gluten-Free Banana Bread

Gluten-Free Banana Bread

Hazelnut and almond flours give this gluten-free banana bread a complex, earthy flavor. We love the addition of chopped hazelnuts, in lieu of pecans or walnuts, for a twist on the original.

Gluten-Free Banana Bread
 
Makes 1 (9x5-inch) loaf
Ingredients
  • Streusel:
  • ¼ cup plus 2 tablespoons (52 grams) gluten-free flour blend*
  • ¼ cup (28 grams) hazelnuts, skinned and chopped
  • 2 tablespoons (28 grams) firmly packed light brown sugar
  • 2 tablespoons (24 grams) granulated sugar
  • ¼ teaspoon (.75 gram) kosher salt
  • ¼ cup (57 grams) unsalted butter, melted
  • Bread:
  • 4 medium very ripe bananas, mashed
  • 1 cup (200 grams) granulated sugar
  • ½ cup (110 grams) firmly packed light brown sugar
  • ¾ cup sour cream
  • ¼ cup (57 grams) unsalted butter, melted
  • 3 tablespoons honey
  • 1 large egg
  • 1 teaspoon vanilla bean paste
  • 1¼ cups (170 grams) gluten-free flour blend*
  • 1¼ cups (120 grams) almond flour
  • 1¼ cups (105 grams) hazelnut flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • 1 teaspoon (2 grams) grated fresh nutmeg
Instructions
  1. Preheat oven to 350°F. Spray a 9x5-inch baking pan with cooking spray, and line pan with parchment paper.
  2. For streusel: In a medium bowl, whisk together gluten-free flour blend, hazelnuts, sugars, and salt. Drizzle with melted butter, and stir with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.
  3. For bread: In a medium bowl, combine mashed banana, sugars, sour cream, melted butter, honey, egg, and vanilla bean paste. In another medium bowl, whisk together gluten-free flour blend, flours, baking powder, salt, cinnamon, and nutmeg. Make a well in center of dry ingredients. Fold in banana mixture until well combined. Pour mixture into prepared pan, and smooth top with a spatula. Sprinkle with streusel.
  4. Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour and 15 minutes, loosely covering with foil halfway through baking to prevent excess browning, if necessary.
Notes
*We used Cup for Cup.

 

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