This easy banana bread is gluten-free, paleo and naturally sweetened, but it tastes just like grandma’s recipe!!

Get the recipe here: [ Ссылка ]

I’ve been on the hunt for a delicious, easy-to-make gluten free banana bread for years (six years, to be exact, when I first had to cut gluten out of my diet!). Banana bread is one of my favorite foods. When I was growing up we made my Grandma’s recipe (which is featured in my first book, The Food Processor Family Cookbook - link below!). It’s a marvel, with a sweet, rich crumb and addicting sticky top (my favorite part!). Her recipe is perfection, but it’s a bit of an indulgence. It happily incorporates generous amounts of butter and sugar, and while it definitely deserves a place on every table, I was seeking a more nutritious loaf that could stand in as a healthy breakfast or school snack. I also was also determined to find an easy recipe that required only one bowl and minimal ingredients.

AhhhAhhhAhh (that’s me singing, and yes, I’m as tone deaf as it looks), I finally hit the nail on the head. This is a one-bowl, easy gluten free banana bread that tastes likes Grandma’s but that’s far more nutritious.

The bread is naturally sweetened with just mashed bananas and honey and uses almond flour as its base (along with 2 tablespoons of arrowroot flour for structure), making it both gluten free and paleo. The result is an ultra-tender gluten free banana bread with a creamy, cake-like texture. Best of all, it still has that irresistible sticky top that I loved as a kid (woohoo!). This banana bread tastes like my childhood favorite but has enough protein and fiber to keep us going until lunch.

Equipment and tools I use in this recipe:
Kitchen scale: [ Ссылка ]
9x5-inch loaf pan: [ Ссылка ]

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The Food Processor Family Cookbook: [ Ссылка ]

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