Which nuts are good in a gluten-free banana bread?

You can endlessly vary the nuts in this gluten-free banana bread. Walnuts and pecans are classics for a nice crunch, but almonds, hazelnuts, or cashews also work wonderfully. For an extra luxurious flavor, you can briefly roast the nuts before mixing them into the batter.

Can you freeze gluten-free banana bread?

Yes, you can easily freeze this banana bread! After baking, let the bread cool completely on a wire rack. Then, wrap it tightly in cling film or store it in an airtight freezer bag. Tip: Freeze the banana bread in slices with a piece of baking paper in between; this way, you can thaw exactly one portion every morning. The bread stays good in the freezer for up to 3 months.

Can I bake this banana bread recipe as muffins (mini molds)?

Yes, you can also bake this banana bread in mini molds for a fun and easy snack. However, keep in mind that the baking time will be shorter than for a whole loaf.

How long can you store homemade banana bread?

Homemade banana bread stays fresh for about 5 days if stored in an airtight container. At room temperature, the texture remains the softest, but you can also store it in the refrigerator. Want to give it that "fresh from the oven" taste after a few days? Lightly toast a slice in the toaster or a pan with a little butter.

Gluten-free banana bread with chocolate

Name: Gluten-free banana bread with chocolate
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 3 large very ripe bananas, mashed; 100 g Solo pastry; 110 g coconut blossom sugar; 2 large eggs; 135 g gluten-free oats; 100 g almond flour; Pinch of salt; 1 tsp baking powder; 125 g yogurt; 40 g handful of walnuts; 50 g dark chocolate chips

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Are you looking for a delicious, filling, and gluten-free snack? This gluten-free banana bread is the ultimate combination of healthy and indulgent. The use of almond flour and oats gives the bread a rich texture that is far from dry. The chocolate and crunchy nuts make every slice a little celebration. Whether you need a breakfast "on the go" or a healthy snack with your coffee, this banana bread never disappoints. Moreover, it's an ideal way to use up those overripe bananas on your counter!

Ingredients

What do you need?

Quantity: 4P

3 large very ripe bananas, mashed
100 g Solo pastry
110 g coconut blossom sugar
2 large eggs
135 g gluten-free oats
100 g almond flour
Pinch of salt
1 tsp baking powder
125 g yogurt
40 g handful of walnuts
50 g dark chocolate chips

Preparation method

How do you make this?

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Beat the margarine until creamy. Add the sugar and one egg. Mix well until creamy. Now add the rest of the eggs, the oats (mixed a bit finer), the almond flour, the salt, the baking powder, and the yogurt.

Mash or mix the bananas, leaving some chunks. Set aside a few banana slices for decoration. Mix everything well and enhance the batter with chocolate chips and coarsely chopped walnuts. Set aside some walnuts and chocolate for decoration.

Grease a baking pan. Pour the batter in and top with the nuts, banana slices, and chocolate chips. Bake the banana bread for 60 min. in a preheated oven at 180°C.

Let cool, tap the baking pan on the counter so the cake releases from the pan, and serve.