Glutenvrije Bananenbrood

Recipes Baking gluten-free Sugar-free

A gluten-free banana bread has been on my to-do list for a while. I had baked one before, but I wasn't 100% satisfied. In a cookbook I found a sugar- and gluten-free banana bread recipe that I was eager to try. Of course I gave it my own twist. Read my recipe here. Also perfect for cyclists and people who want to bring a tasty treat to work.

Recipe

Gluten-free Banana Bread

This loaf tastes more like a cake. Whatever you call it, it's a delicious recipe and perfect as a snack.

Course	Snack
Kitchen	American
Servings	1 Loaf

Preparation time

Preparation time	50 min
Total	1 hour 10 min

Equipment

Food processor
Bowl
Mixer
Loaf pan
Spatula
Aluminum foil
Parchment paper

Ingredients

3 ripe bananas
50 g dates (pitted)
3 eggs
150 g almond meal
1 ½ teaspoons baking soda
Pinch of salt
60 g coarsely chopped hazelnuts

Gluten-free Banana Bread

Preheat the oven to 175°C
Place the pitted dates and bananas in the keukenmachine and blend until smooth.
In a bowl, whisk the eggs with the salt until light and fluffy (about 2 minutes)
Carefully fold the eggs into the banana mixture, then fold in the almond meal, chopped hazelnuts and the baking soda. Stir well until you have a uniform batter.
Grease a rechte cakevorm or line it with parchment paper. Pour the batter into the loaf pan and bake for 45-50 minutes until golden brown.
If the cake browns too quickly, you can cover the tin with some aluminum foil. Let the banana bread cool completely before removing it from the pan.

Cooking mode Prevents your screen from going to sleep

This gluten-free banana bread is a delicious alternative to classic bread. Thanks to the ripe bananas and dates, it's naturally sweet without added sugar. Perfect for breakfast, as a snack, or a healthy dessert.

Store the banana bread well wrapped at room temperature for up to two days, or slice and freeze it for later. That way you'll always have a tasty, gluten-free snack on hand.