As someone with celiac disease, I know how hard it can be to find a GOOD gluten-free baked good (although it’s so much better than even 5 years ago). Making one at home is sometimes the easiest solution—especially when it comes to this gluten free banana bread, which is the BEST because of a special ingredient: Bananamilk!
This post is generously sponsored by Mooala, an ethical food brand. As always, The New Knew only works with brands who we trust are making the world a better place.
By: Lisa Fennessy
IN THIS POST:
- What makes this gluten free banana bread the best
- Recipe for easy gluten free banana bread with Mooala Bananamilk
A couple weeks ago, my 10 year old son asked me if he could make banana bread. Doe-eyed and recipe in hand, he stood there waiting for the go ahead. I asked him where he got the recipe and it turns out he watched a “how to make banana bread” video on YouTube and transcribed the entire process—like typed it all out and then printed it. (I didn’t have the heart at that point to tell him about the *print recipe* button, lol.)
So I said okay and the next thing I know, he’s trying to cream the butter and sugar with a whisk and I was like, OKAY, OKAY, let mama show you how it’s done. 😜 That recipe came out okay but since, we’ve come up with something WAY BETTER.
This banana bread recipe is everything you want in a banana bread. It’s moist, sweet, delicious and most important of all (for me having celiac) gluten free. Now, my other son, Quinn, can smell a gluten-free item from a mile away—and he won’t go near it. Gosh, he is the pickiest eater I know, BUT even he pounds this banana bread. That’s how good it is.
What makes this gluten free banana bread the best
What makes it so dang delish? Well there are several reasons, like the mix of several types of different flours instead of one straight flour, the addition of olive oil (have you ever tasted an olive oil cake?!) and what I’m calling our secret ingredient: Mooala’s plant-based Bananamilk.
There are so many plant-based milks on the market, but this one stood out to me for a few reasons. First, it’s USDA Certified Organic. But we all know, just because something is “certified organic” doesn’t mean it’s automatically good for you. Which leads me to my next point, which is that Mooala has fantastic ingredients. Check it out:
FILTERED WATER, ORGANIC BANANAS, ORGANIC SUNFLOWER SEEDS, LESS THAN 2%: CALCIUM AND POTASSIUM BLEND (CALCIUM CARBONATE, POTASSIUM CHLORIDE), GELLAN GUM, ORGANIC CINNAMON
THAT’S IT! 👆 Love the minimal ingredient list, but there are a few additional things I want to point out too. Love that this plant-based milk is also nut-free. In fact, it’s actually free of dairy, nuts, soy, gluten, added sugar and carrageenan. (They even test each product run for the “major 8 allergens” before releasing the product.) I also really appreciate the addition of calcium and potassium, which show up in cow’s milk but not necessarily in a plant-based milk.
And last but not least, it tastes fantastic. It’s not TOO flavorful, not flavorless but just right in both taste and consistency; mild and sweet, with a hint of cinnamon.
So pour yourself a glass of Mooala and get ready for your house to smell like the corner bakery because WE’RE GOING IN. Happy National Banana Day!
Easy Gluten Free Banana Bread with Mooala Bananamilk
- 3 medium ripe bananas
- 1/2 tsp pure vanilla extract
- 1 egg
- 3 Tbsp olive oil
- 1/2 cup maple syrup
- 3 1/2 tsp baking powder
- 3/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 3/4 cup Mooala Bananamilk
- 1 1/4 cup cup almond flour
- 1 1/4 cup gluten-free flour blend
- 1 1/4 cup blended gluten free oats
- Preheat oven to 350 degrees F (176 C).
- Line a 9×5-inch loaf pan with parchment paper (or butter pan).
- Mash banana in a large bowl.
- Add vanilla, egg, oil, maple syrup, baking powder, salt, cinnamon and bananamilk and whisk vigorously to combine.
- Mix in almond meal, gluten free flour blend and oats.
- Bake for 1 hour to 1 hour 15 minutes. Tip: When banana bread is ready, it should feel firm and be crackly and golden brown on top.
- Let cool completely before cutting (trust me!).
- Serve as is, or with butter or another topping.
- Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.
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