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Baked Gluten Free Banana Bread

Prep Time

15 Minutes

Cook Time

55 Minutes

Effort

Pellets

Pecan

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

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 2 Bananas

  • 1/2 Cup brown sugar

  • 1/2 Cup milk

  • Cup Oil, coconut

  • 1 eggs

  • 2 Teaspoon vanilla extract

  • 3/4 Cup gluten-free flour

  • 3/4 Cup Almond Flour

  • 2 Teaspoon baking powder

  • 1 1/2 Teaspoon kosher salt

  • 1 Teaspoon ground cinnamon

  • 3/4 Cup Dark Chocolate Chunks

Steps

  • 1

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

    Grill350 ˚F

  • 2

    Lightly grease a 9 x 5 loaf pan.
  • 3

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

    Ingredients

    • 2 Bananas

    • 1/2 Cup brown sugar

    • 1/2 Cup milk

    • Cup Oil, coconut

    • 1 eggs

    • 2 Teaspoon vanilla extract

  • 4

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

    Ingredients

    • 3/4 Cup gluten-free flour

    • 3/4 Cup Almond Flour

    • 2 Teaspoon baking powder

    • 1 1/2 Teaspoon kosher salt

    • 1 Teaspoon ground cinnamon

  • 5

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

    Ingredients

    • 3/4 Cup Dark Chocolate Chunks

  • 6

    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.

    Grill350 ˚F

  • 7

    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!

Cooking Notes

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