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
Mix 1 tbsp. of flax meal & 3 tbsp. of water. Allow mixture to sit for 15 minutes to create a flax egg.
Preheat oven to 375 & lightly grease a bread pan or baking pan.
In a large bowl, combine flours, baking powder, & cinnamon.
In a small bowl, mash ripe bananas & coconut sugar with a fork. Pour melted coconut oil over the mixture.
Whisk in vanilla extract, flax egg, & milk.
Add wet mix to dry mix.
Mix in chopped walnuts & cacao nibs.
Transfer the mixture to bread pan & bake for 60 minutes.
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.