This almond flour blueberry banana bread is light, airy, and sweetened with local honey. Give this gluten-free bread a try!
While working with buckwheat flour was a lot of trial and error for making crepes that didn’t fry out, baking with almond flour was the exact opposite.
Thanks to a combination of needing more eggs to make up for not having gluten and almond flour being rich in healthy fats, my first attempt at this banana bread was a total failure.
A good banana bread should be moist – after all, no one wants a dry bread. However, the first attempt at this recipe resulted in bread that was more wet than moist. I know. Wet is not an appetizing word to describe bread.
Luckily, the flavor was spot-on, so I figured I’d do some research and find a way to reduce the moisture.
Unfortunately, most recipes called for a combination of alternative flours to solve this problem, and I really wanted to showcase almond flour on its own.
As I kept reading, many people suggested cutting back on oil in almond flour recipes so I figured I’d give it a try as well as decreasing the overall liquid.
So, I nixed the oil all together, cut the amount of eggs in half, and decreased the honey by a tablespoon.
I also played around with different weights of flour as I noticed 2 cups of almond flour seemed to be a different amount each time I tried making this bread.
And the result? Much better, but still slightly too moist.
Bummed, I covered the loaf up and went to bed. But then the next day when I went to try the bread a second time, I realized that the cut piece had dried out just a little bit overnight and was exactly the texture I had been hoping for.
Now, there are a couple key things to know if you’re new to almond flour or gluten free baked goods in general.
Gluten, a protein found in wheat, is responsible for giving baked goods their structure. Without gluten, baked goods become much more delicate. Think more of a light and airy texture rather than slightly chewy or dense.
So, if you’re expecting traditional banana bread texture (and don’t need a gluten-free recipe), head on over to my go-to whole wheat bourbon banana bread.
But, if you’re looking for a lower carb, gluten-free treat that’s equally delicious, just a little more tender, then this is the bread for you!
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Do you think you can freeze the batter? And how long do you think it would last? Thank you!!
Hi Sarah, unfortunately I’ve never tried freezing the batter so I’m not sure how long it would last. However, you could bake it and then freeze individual slices, which I would guess would keep for about 3 months.
Quick question: what size pan should be used? Looks to be 8 x 5? Thanks.
Good question! Yes, I used an 8.5 x 4.5 pan, but a 9 x 5 would also work well.
I have Crohn’s and I’m on the SCD diet. I’ve made hundreds of loaves of banana bread using variants of maybe 10-15 different recipes. This is the best one and it’s not even close. It just tastes right and is appropriately moist. Great recipe, so glad I found it.
Hi Steve, I’m so thrilled to hear how much you love it!! Please let me know if there are any other types of recipes you’d like to see on the blog.