Gluten Free Banana Bread with Almonds



What does avoiding a pile of ripening bananas get you at the end of the week? Well, if no one eats them, it gets you a pile of mushy, gushy bananas whose last chance for salvation is a perfectly warm loaf of banana-nut bread.
This recipe, adapted from Smitten Kitchen, is so delicious & easy! The bread comes out so perfectly moist – no one will know it is sans gluten.
Gluten Free Banana Bread with Almonds
  • 3 to 4 ripe bananas, smashed
  • 1/3 cup melted unsalted butter
  • 3/4 cup light brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon (I used Jack Daniels)
  • 1 teaspoon baking soda
  • Pinch of sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Pinch of ground cloves
  • 1 1/2 cups Pamela’s Pancake & Baking Mix (gluten free)
  • 3/4 cup of almonds, roughly chopped (optional)

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

Mix in the sugar, egg, vanilla and bourbon, then the spices. Add baking soda and sea salt – continue to mix.

Add Pamela’s Pancake & Baking Mix.

Fold in almonds.

Pour mixture into a buttered 9×13 inch loaf pan. Bake for 45 minutes to one hour, or until a tester comes out clean.

Cool, slice, serve.

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