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Baked Gluten Free Banana Bread

Difficulty 2/5
|
Prep time 15 mins

Cook time 55 mins
|
Serves 4-6

Hardwood Pecan

Traeger’s gluten free banana bread recipe is the ultimate wood-fired take on a baked good classic.

Ingredients

2 VERY RIPE BANANAS, MASHED

1/2 CUP FIRMLY PACKED BROWN SUGAR

1/2 cup WHOLE MILK OR ALMOND MILK

1/3 cup UNREFINED COCONUT OIL

1 egg

2 TSP VANILLA EXTRACT

3/4 CUP [120 G] GLUTEN-FREE FLOUR, SUCH AS BOB’S RED MILL

3/4 CUP [80 G] ALMOND FLOUR

2 TSP BAKING POWDER

1 1/2 TSP KOSHER SALT

1 TSP GROUND CINNAMON

3/4 CUP [135 G] DARK CHOCOLATE CHUNKS

Preparation

When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.

Lightly grease a 9 x 5" loaf pan.

In a large mixing bowl, whisk together the bananas, brown sugar, milk, coconut oil, egg, and vanilla to combine.

In a separate large mixing bowl, whisk together both flours, baking powder, salt and cinnamon.

Whisk the wet ingredients into the dry ingredients until completely incorporated. Gently fold in the chocolate chunks.

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.

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!

*Cook times will vary depending on set and ambient temperatures.

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