By Amanda Haas
Traeger’s gluten-free banana bread recipe is the ultimate wood-fired take on a baked good classic.
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|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|
|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|
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
As Needed Nonstick cooking spray, for greasing
In a medium bowl, mash the bananas, then add the brown sugar, milk, coconut oil, egg, and vanilla and whisk to combine.
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
In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, salt, and cinnamon.
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
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.
3/4 Cup (135 g) dark chocolate chunks
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.
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!