Gluten Free Nana Nib Bread

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Gluten Free Nana Nib Bread

Make use of your overripe bananas with this banana bread recipe that could also serve as a kitchen air freshener. Seriously, it smells almost as good as it tastes!

Course Dessert / Breakfast Prep Time 15 minutes Cook Time 60 minutes Total Time 75 minutes

Servings 6 Author Keri Milam

Ingredients

• 3 tbsp. water

• 1 tbsp. flax meal

• 1 C almond flour

• 1 1/2 C gluten free multigrain atta flour

• 1 tsp. baking powder

• 1/2 tsp. pink Himalayan salt

• 1 tsp. ground cinnamon

• 2 ripe bananas

• 2 tsp. vanilla extract

• 1/4 C melted coconut oil

• 3/4 C coconut sugar

• 1/3 C nondairy milk

• 1 tbsp. pure maple syrup

• 1/2 C cacao nibs

• 1/2 C chopped walnuts

Instructions

1. Mix 1 tbsp. of flax meal & 3 tbsp. of water. Allow mixture to sit for 15 minutes to create a flax egg.

2. Preheat oven to 375 & lightly grease a bread pan or baking pan.

3. In a large bowl, combine flours, baking powder, & cinnamon.

4. In a small bowl, mash ripe bananas & coconut sugar with a fork. Pour melted coconut oil over the mixture.

5. Whisk in vanilla extract, flax egg, & milk.

6. Add wet mix to dry mix.

7. Mix in chopped walnuts & cacao nibs.

8. Transfer the mixture to bread pan & bake for 60 minutes.

9. Drizzle almond butter over the top & let the bread cool in the pan for 20 minutes on a cooling rack before slicing.

Pro Tips

• Stick a toothpick into the center of the bread to ensure it is done before taking it out. The toothpick should come out clean.

• When creating this recipe, I randomly decided to use atta flour as it was what I had in my house during quarantine. Any gluten free flour would work.

• No flax meal? No problem! Chia seeds can be used to create an eggy substance.