Gluten-Free Banana and Almond Bread
Gluten-Free Banana and Almond Bread
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Gluten-Free Banana and Almond Bread

20 MIN
55 MIN
1 loaf



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 6-cup (1.5 litre), 10 x 4-inch (25 x 10 cm) loaf pan and line with a sheet of parchment paper, letting it hang over both sides.
  2. In a bowl, combine the ground almonds, cornstarch and baking powder.
  3. In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until smooth. On low speed, stir in the dry ingredients alternately with the mashed bananas. Spread the batter into the prepared pan. Sprinkle with the sliced almonds.
  4. Bake for 55 minutes or until the loaf is golden brown and a toothpick inserted in the centre comes out moist but without lumps of batter.
  5. Let cool completely before removing from the pan.


To make gift-sized loaves, bake the batter in four small 6 x 3-inch (15 x 7.5 cm) loaf pans. Sprinkle each loaf with 1 tbsp of sliced almonds and bake for 30 minutes.


  1. This banana bread is so moist, its ridiculous! its probably the best banana bread I've had. I woud say however, I baked it at 350 for 40 mins instead of 55mins but I also have a convection oven.. It was perfect! I can't stop eating it.

  2. I love it

  3. Bonjour Ricardo! Would it change the texture of the bread if I substituted the corn starch for coconut flower ? Also, do you think substituting the bananas for rhubarb and strawberries would be a tasty alternative to help reduce the carbs? Just wondering because it’s hard finding low carb bread recipes that taste good. Merci, Blanche

  4. Allergic to almonds. Please suggest an alternative.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.