The Best Ever Wheat and Gluten Free Banana Bread

If you know anything about me, then you know just how much I love to bake breads – with my favorite being banana bread. However the only breads I’ve ever made all included white or wheat flour as part of their ingredient list. And that’s a big NO NO, one that’s not going to fly.

“Peace goes into the making of a poem as flour goes into the making of bread.” – Pablo Neruda

So my quest began. And it took a lot of scouring thru recipes, a bit of tweaking of my own, and a couple hit and misses, but viola – I came up with a nice and moist WHEAT AND GLUTEN FREE BANANA BREAD, and boy was it a good one. So good it was gone the same evening it was baked (I have a 23 and 62yr old banana bread lovers). Everyone was pleased – everyone’s tummies were full. However I did get a little bit of criticism from Mr. Big and it was “where’s the walnuts?”. Point taken honey, the next one will be just for you.

So check it out and tell me what you think.

Cheers and ciao for now 🙂

WHEAT AND GLUTEN FREE BANANA BREAD

Ingredients

3 bananas
3 eggs
1 tbls vanilla extract
1 tbls honey
1/4 cup shortening
2 cups blanched almond flour
1/2 tsp sea salt
1 tsp baking soda

Directions

Mix bananas, eggs, vanilla, honey and shortening in a food processor (NOTE: a mixer won’t blend the shortening thoroughly so definitely try to use a food processor). Blend in the almond flour, salt and baking soda.

Pour batter into a well-greased 8.5 x 4.5 loaf pan (use a smaller loaf pan if you want more height). Bake at 350 for 50-60 min, until a toothpick inserted in the center comes out clean.

Remove from oven and allow to cool.

Update:  next one was made with walnuts and it was just as good 🙂