Baked Gluten Free Banana Bread
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Traeger’s gluten free banana bread recipe is the ultimate wood-fired take on a baked good classic.
Prep Time
15 Minutes
Cook Time
55 Minutes
Pellets
Pecan
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 | Bananas |
| 1/2 Cup | brown sugar |
| 1/2 Cup | milk |
| 1/3 Cup | coconut oil |
| 1 | eggs |
| 2 Teaspoon | vanilla extract |
| 3/4 Cup | gluten-free flour |
| 3/4 Cup | almond flour |
| 2 Teaspoon | baking powder |
| 1 1/2 Teaspoon | kosher salt |
| 1 Teaspoon | ground cinnamon |
| 3/4 Cup | Dark Chocolate Chunks |
Step
1
When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
00:15
2
Lightly grease a 9 x 5 loaf pan.
3
In a large mixing bowl, whisk together the bananas (mashed), brown sugar, milk, coconut oil, egg, and vanilla to combine.
4
In a separate large mixing bowl, whisk together both flours, baking powder, salt and cinnamon.
5
Whisk the wet ingredients into the dry ingredients until completely incorporated. Gently fold in the chocolate chunks.
6
Transfer the batter to the prepared loaf pan and bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
350 ˚F / 177 ˚C
00:55
7
Let the bread cool in the pan on a wire rack for ten minutes, then invert onto the rack and allow to cool for another 30 minutes before slicing. Enjoy!
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