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 Min
Cook Time
55 Min
Pellets
Pecan
Ingredients
This recipe serves:
4
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main
| As Needed | Nonstick cooking spray, for greasing |
| 2 | very ripe bananas |
| 1/2 Cup | brown sugar, firmly packed |
| 1/2 Cup | whole milk or almond milk |
| 1/3 Cup | unrefined coconut oil |
| 1 | large egg |
| 2 Teaspoon | vanilla extract |
| 3/4 Cup | (120 g) gluten-free flour, such as Bob’s Red Mill |
| 3/4 Cup | (80 g) almond flour |
| 2 Teaspoon | baking powder |
| 1 1/2 Teaspoon | kosher salt |
| 1 Teaspoon | ground cinnamon |
| 3/4 Cup | (135 g) dark chocolate chunks |
Steps
1
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Lightly grease a 9 x 5-inch loaf pan.
350 ˚F / 177 ˚C
2
In a medium bowl, mash the bananas, then add the brown sugar, milk, coconut oil, egg, and vanilla and whisk to combine.
3
In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, salt, and cinnamon.
4
Whisk the wet ingredients into the dry ingredients until completely incorporated. Gently fold in the chocolate chunks with a rubber spatula, then transfer the batter to the prepared loaf pan.
5
Place the loaf pan directly on the grill grates. Close the lid and bake until a toothpick inserted into the center of the loaf comes out clean, 50-55 minutes.
00:50
6
Remove the pan from the grill. Let the bread cool in the pan on a wire rack for 10 minutes, then invert onto the rack and let cool for another 30 minutes before slicing. Enjoy!
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