Can I use regular all-purpose flour instead of gluten free flour?

Yes, you can substitute all-purpose flour 1:1 for the gluten free flour, though the texture will differ slightly. The almond flour will still provide structure and richness.

How do I know when the banana bread is done baking?

Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter. The top should be golden brown and a toothpick in the center reaches about 205°F.

Can I make this banana bread dairy-free?

Yes, replace the milk or buttermilk with a non-dairy alternative like almond milk or oat milk in a 1:1 ratio.

Why use overripe bananas?

Overripe bananas are sweeter and have more moisture, making them ideal for tender, flavorful banana bread without extra added sugar.

Can I double this recipe?

Yes, double all ingredients and use two loaf pans. Baking time may increase by 5-10 minutes; check for doneness with a toothpick.

Gluten Free Banana Bread With Almond Flour

Name: Gluten Free Banana Bread With Almond Flour
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 3-4 overripe bananas (12 oz without peel), nearly black, plus 1 ripe banana; 1 cup almond flour; ¾ cup gluten free flour; ½ tsp cinnamon; ½ tsp salt; ¾ tsp baking soda; 2 large eggs; 1 tsp vanilla extract; ¼ cup milk or buttermilk; ½ cup canola oil; ⅔ cup light brown sugar, plus 1 tbsp, divided; ½ cup chopped pecans, or other nut (optional)

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Gluten Free Banana Bread With Almond Flour | CookOS

Ingredients

3-4 overripe bananas (12 oz without peel), nearly black, plus 1 ripe banana
1 cup almond flour
¾ cup gluten free flour
½ tsp cinnamon
½ tsp salt
¾ tsp baking soda
2 large eggs
1 tsp vanilla extract
¼ cup milk or buttermilk
½ cup canola oil
⅔ cup light brown sugar, plus 1 tbsp, divided
½ cup chopped pecans, or other nut (optional)optional

12 Ingredients

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Instructions

1
Spray a Suvie pan thoroughly with non-stick cooking spray and line with parchment paper so that parchment extends over the edges of the pan. Peel and mash 12 oz bananas in a medium bowl.
2
Add the eggs, vanilla, buttermilk, canola oil, and ⅔ cup brown sugar to the mashed bananas and vigorously whisk together until bubbly, about 4 minutes. Alternatively, combine in an electric mixer and whip on high for 2 minutes.
3
In a large bowl, whisk together the almond flour, gluten free flour, cinnamon, salt, and baking soda.
4
Add the wet ingredients to the dry ingredients and fold together with a rubber spatula. Add the chopped pecans, if using, and fold until incorporated.
5
Pour batter into prepared Suvie pan. Place pan in the bottom zone of Suvie, input settings and cook now. Bottom Zone: Bake at 325°F for 20 minutes (for Suvie 2.0, Bake at 375°F for 20 minutes). Top Zone: None
6
Meanwhile, peel the ripe banana and cut it in half crosswise. Cut each banana half into three long planks. Remove banana bread from Suvie, top with banana slices, pressing gently to adhere, and sprinkle with remaining 1 tbsp brown sugar. Return pan to Suvie, input settings, and cook now.
7
Bottom Zone: Bake at 325°F for 25 minutes (for Suvie 2.0, Bake at 375°F for 25 minutes). Top Zone: None
8
After the banana bread has cooked, remove pan from Suvie. Allow to cool in the pan for 15 minutes, lift out of pan with edges of parchment, cut into slices, and serve.