Gluten-Free Banana Hazelnut Bread

by Beaming with Health on November 9, 2012

Well, it looks like winter is here in San Francisco. I love to bake in the winter. Mostly because the heat of the oven keeps me warm! I made this recipe a few weeks back, but I thought it would be a great time to share it.  You can even make up a batch for your family for Thanksgiving morning!

If you are wondering what to do with your overly ripe bananas, this recipe is for you. It is moist with a heartiness provided by the hazelnut meal (I am a hazelnut junkie). Warm up a piece for breakfast, or top it with a little turkey and hummus for a delicious lunch. Bon Appetit!

Gluten-free Banana Hazelnut Bread


  • 3 ripe bananas, peeled and mashed
  • 2 large organic, pastured eggs, beaten
  • 1/4 cup coconut oil, melted
  • 1/2-3/4 cup rapadura or other granulated sugar (whole cane sugar or coconut sugar should work too)
  • 2 teaspoons vanilla extract
  • 1 cup sorghum flour
  • 1/4 cup hazelnut or almond meal
  • 1/2 cup tapioca flour
  • 1 tablespoon flax or chia meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger

Preheat oven to 350 degrees.

Combine the bananas, eggs, coconut oil, rapadura, and vanilla in a large bowl.  In a separate bowl, mix together the sorghum flour, hazelnut meal, tapioca flour, flax meal, baking powder, baking soda, sea salt, cinnamon, and ginger.  Add the dry mixture to the wet mixture and stir well until a batter forms.

Pour the batter into a greased loaf pan.  Bake on the center rack for 45-50 minutes.  Check to make sure the top does not burn.  If it browns too quickly you can cover it with foil.

You can slice banana bread and freeze to enjoy at a later date.  I like to eat mine with butter and a sprinkling of cinnamon.  Yum!

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