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Whole Grain Gluten Free Blender Banana Bread

Whole Grain Gluten Free Blender Banana Bread

Homemade banana bread that is whole grain and gluten free has never been easier or more delicious to make! We love this recipe because the batter is whipped up effortlessly in a blender or food processor, poured into the pan and baked. Even if you’re not considered a baker, you can do this!

We’re sharing two versions of this recipe, one that contains walnuts and one without. We love both and we love the fact that you can also make this bread dairy free. You are going to be surprised at how beautifully this bread rises and how good it tastes. Best of all, it is a truly whole grain gluten free banana bread, made with ancient grain flours and no added starches.

Whole Grain Gluten Free Blender Banana Nut Bread

Makes 1 loaf

Ingredients

  • ¾ cup walnuts
  • 3 very ripe bananas, cut into ½-inch slices
  • 8 tablespoons (113 g) unsalted butter or coconut oil, melted and cooled
  • ¾ cup (160 g) (packed) dark brown sugar
  • 3 large eggs
  • 2¼ cups (270 g) No. 4 Whole Grain Gluten Free Pastry Flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt

Instructions

  1. Preheat the oven to 350°F. Grease a 9 x 5- inch loaf pan.
  2. Add the walnuts to the bowl of a blender or a food processor. Blend until chopped finely.
  3. Add the bananas, butter, sugar, and eggs and process until the mixture is smooth and creamy.
  4. Add the flour, baking powder, baking soda, and salt and blend until all ingredients are combined well.
  5. Pour the batter into the loaf pan. Shake the pan gently to flatten out the top.
  6. Bake the bread for 50 to 55 minutes or until a toothpick comes away clean when inserted in the center of the bread.
  7. Let the bread cool in the pan for 10 minutes, then unmold the loaf and let cool on a wire rack for 1 hour before slicing.
  8. Store at room temperature in an airtight container for up to 3 days.

Whole Grain Gluten Free Blender Banana Bread

Makes 1 loaf

Ingredients

  • 3 very ripe bananas, cut into ½-inch slices
  • 8 tablespoons (113 g) unsalted butter or coconut oil, melted and cooled
  • ¾ cup (160 g) (packed) dark brown sugar
  • 3 large eggs
  • 2½ cups (300 g) No. 4 Whole Grain Gluten Free Pastry Flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt

Instructions

  1. Preheat the oven to 350°F. Grease a 9 x 5- inch loaf pan.
  2. Add the bananas, butter, sugar, and eggs and process until the mixture is smooth and creamy.
  3. Add the flour, baking powder, baking soda, and salt and blend until all ingredients are combined well.
  4. Pour the batter into the loaf pan. Shake the pan gently to flatten out the top.
  5. Bake the bread for 50 to 55 minutes or until a toothpick comes away clean when inserted in the center of the bread.
  6. Let the bread cool in the pan for 10 minutes, then unmold the loaf and let cool on a wire rack for 1 hour before slicing.
  7. Store at room temperature in an airtight container for up to 3 days.

8 Responses to Whole Grain Gluten Free Blender Banana Bread

    • jovial says:

      Yes, you can substitute maple syrup or honey one for one for sugar. Good luck with your recipe!
      Jovial Foods

  1. Deb says:

    I’m just wondering if this would work with the regular pastry flour…I just got a few boxes of your flours, but didn’t pick up any of the whole grain, as I’m just trying them out for the first time…will try to do that next time. however, I’ve been wanting some banana bread, so…would love to use the regular flour if I can!

    • jovial says:

      Hi Deb-you can use the regular pastry flour for that recipe but it may result in a different appearance and texture from the whole grain version, but it will still be delicious!
      Jovial Foods

  2. annie says:

    I love your pastry flour. Can I replace banana with pumpkin puree? if so how many cups?
    Do you have pumpkin cookies recipes? Or anything with pumpkin for the holiday season?

    • jovial says:

      We will be posting a pumpkin bundt cake later this week. Since we’ve never made the banana bread with pumpkin, we are not sure, but it should turn out ok.

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