The Easiest Gluten-Free Blender Banana Bread

Introduction

Ditch the stand mixer and say goodbye to mountains of dirty bowls. This Gluten-Free Blender Banana Bread recipe is the ultimate solution for quick, moist, and utterly delicious baking with minimal cleanup. Born out of a desire for simple, accessible comfort food, this recipe utilizes the power of your high-speed blender to mix the batter from start to finish. It is naturally gluten-free (using almond flour as a base) and ensures a perfectly uniform, tender crumb every time. Whether you are new to gluten-free baking or just short on time, this recipe is a game-changer.

Ingredients

• 3 large ripe bananas (about 1.5 cups mashed)
• 2 large eggs (room temperature)
• 1/4 cup neutral oil (such as avocado or melted coconut oil) (60 ml)
• 1/4 cup maple syrup or honey (60 ml)
• 1 teaspoon vanilla extract
• 1 3/4 cups almond flour (175 g)
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts or chocolate chips (optional, for topping/mixing) (30 g)

Step-by-step Preparation

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Combine the Wet Ingredients: Place the bananas, eggs, oil, maple syrup, and vanilla extract into the blender jar. Blend on medium speed until completely smooth, scraping down the sides as needed. Ensure no large chunks of banana remain.
3. Add the Dry Ingredients: Add the almond flour, baking soda, cinnamon, and salt directly into the blender jar with the wet mixture. Pulse only 5-7 times, or until the dry ingredients are just incorporated. *Tip: Do not over-blend the batter once the flour is added, as this can result in a dense loaf.*
4. Pour and Bake: Pour the batter evenly into the prepared loaf pan. If using, sprinkle the optional walnuts or chocolate chips over the top.
5. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent the pan with aluminum foil for the last 15 minutes.
6. Cooling: Let the banana bread cool in the pan for 15 minutes before using the parchment paper overhang to lift it out. Transfer to a wire rack and allow it to cool completely before slicing.

Nutritional Information

Based on 10 servings per loaf (using 1 tablespoon of oil per serving), this bread is rich in potassium and healthy fats thanks to the almond flour and oil. It is naturally grain-free and dairy-free. Almond flour provides a good source of Vitamin E and magnesium, while the bananas contribute dietary fiber, aiding digestion. Calorie counts will vary significantly based on the sweetener and additions (like chocolate chips), but generally average between 200-250 calories per slice.

Storage

Store leftover banana bread at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate the bread for up to one week. To freeze, slice the cooled loaf, wrap individual slices tightly in plastic wrap, and place them in a freezer-safe bag. It will keep well in the freezer for up to 3 months. Reheat slices in the toaster oven for a fresh, crispy crust.

Conclusion

This Blender Banana Bread is the definition of guilt-free comfort. Serve warm with a slather of grass-fed butter or a dollop of cream cheese frosting for an elevated afternoon treat. For variations, try adding 1/2 teaspoon of ground nutmeg, or swirling a spoonful of almond butter through the batter before baking. Enjoy the satisfying flavor and the incredible ease of cleaning up your kitchen—all you have to wash is the loaf pan and the blender!