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
- Preheat oven to 350°F. Spray a 9x5-inch baking pan with cooking spray, and line pan with parchment paper.
- 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.
- 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.
- 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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