This Quick Banana Bread is the perfect balance of sweet, moist, protein packed, and with a gluten free option. These have been a highly requested baked good in our house for years and it’s all made in one bowl. Simple and delicious!
Quick Banana Bread Tips:
This recipe is extremely versatile with the type of flour you would like to use or have on hand. I have tried it with gluten free flour mixes, einkorn flour, and regular all-purpose flour. All options produce great results!
In my house we go through bananas before they go ripe so I’m constantly stocking up on extras if I want to make smoothies or my Quick Banana Bread. I also make these into muffins if I’m short on time and double them to freeze some for later. I love having extras on hand as they are filling and easy to grab before leaving for a hike or any outdoor activities. See the notes section at the bottom of the recipe to see how to adapt the recipe.
FAQ:
Can I freeze the banana bread?
Yes, of course and this is something I do on the regular! I wouldn’t go past the two month mark when freezing.
How do I store the bread?
You can keep them on the counter for two to three days. I also store them in the refrigerator for up to a week and they don’t dry out as they are incredibly moist.
Where do I find almond meal?
You can find almond meal at almost any health food store. Two things to consider when doing so. First is price and second is quality. I prefer to purchase organic almond meal but it’s very expensive. The most cost effective way I found is to purchase organic almonds at Costco and grind them into almond meal with my Vitamix or high powered blender. I grind extra and keep it in the freezer for the next time I make bread or cookies. Cuts my prep and cleanup time down for the next time I bake.
Prep Ahead:
Preheat oven to 350 degrees and line the long sides and bottom of a 9x5 loaf pan with parchment paper. Grease the exposed sides of the loaf pan with coconut oil, butter, or oil of choice.
Start by pulling out all of your ingredients. Grab a medium bowl, small saucepan, 9x5 loaf pan, potato masher (or large fork or mixer), teaspoons, whisk, rubber spatula, and some measuring cups.
Let's make Quick Banana Bread:
Melt butter in a small saucepan over low heat. Once melted, set aside to cool slightly.
Peel and break 2-3 medium sized spotted bananas into about four pieces each. Using your potato masher, mash until the bananas break down. You can also use a mixer to break the bananas down if you don’t want to do it by hand.
Next, add your egg, molasses, vanilla extract, yogurt, and melted (slightly cooled) butter. Mix together with a whisk until combined.
Then, we start with the dry ingredients. To the same medium bowl add almond meal, einkorn flour (or flour of choice), coconut sugar, sea salt, cinnamon, baking soda (break up with fingers if there are any lumps), and baking powder.
Incorporate all of your dry ingredients into the wet ingredients with a rubber spatula until fully combined. Scrape down the sides and bottoms of the bowl while mixing.
Pour the banana bread batter into your prepared 9x5 pan and place on the middle rack of the oven. Bake for 55 minutes to 1 hour and 5 minutes. You want the top to be a bit crackled, firm, and a toothpick to come out clean when placed in the center of the loaf.
Allow the bread to cool so that it doesn’t break apart when it first comes out of the oven. Although, we’ve been known not to wait and dig right in when it first comes out. You can serve the banana bread with smears of butter or eat it just the way it is which is perfect too.
Quick Banana Bread
- Total Time: 1 hour 10 minutes
Ingredients
- 1 cup of ripe and mashed bananas (2-3 medium)
- 1 whole egg
- 1 teaspoon molasses
- ⅓ cup plain Greek yogurt*
- 1 teaspoon vanilla extract
- ¼ cup melted and slightly cooled unsalted butter*
- 1 cup almond meal*
- 1 cup einkorn flour* (or flour of choice)
- ⅔ cup coconut sugar
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda (break up pieces with fingers if necessary)
- 1 teaspoon baking powder
Instructions
1. Preheat oven to 350 degrees and line one 9X5 loaf pan with parchment paper. Lightly grease the two exposed sides of the loaf pan with coconut oil or oil of choice.
2. Melt butter in a small saucepan over low heat and set aside to cool slightly.
3. In a medium bowl, mash the peeled bananas until they break down. To the mashed banana add egg, molasses, yogurt, vanilla, and butter. Mix until well incorporated with a whisk.
4. To the same bowl, add almond meal, flour, coconut sugar, sea salt, cinnamon, baking soda, and baking powder. Mix with a rubber spatula scraping down the sides and bottom of bowl until all the ingredients are evenly incorporated.
5. Pour mixture into prepared loaf pan scraping the bowl with a rubber spatula. Place pan in the center of the oven on the middle rack. Bake 55 minutes to 1 hour and 5 minutes until a toothpick inserted comes out clean.
Notes
The recipe calls for plain Greek yogurt but regular plain yogurt will work as well.
You can substitute coconut oil for the butter.
If you don’t have almond meal on hand, feel free to grind some almonds in a powerful blender until it is light and fluffy. Don’t over mix in the blender or it will begin turning into almond butter. Not a bad thing but not what we’re going for in the recipe.
I use einkorn flour which I have found at Whole Foods, Thrive Market or Azure Standard. It all depends on who has it at the best price when I need to purchase some in bulk. If you don’t want to purchase einkorn I have also used Bob’s Red Mill gluten free flour and regular all-purpose flour. Costco has been the most cost effective store for purchasing organic all-purpose flour in bulk.
I have also made this banana bread into muffins and it turns out perfect. I use muffin liners and fill them about ¾ of the way full. The oven temperature stays the same and you bake them for about 25 minutes. Check them a few minutes before the 25 minute mark with a toothpick. If the toothpick comes out clean, they are done! The recipe makes about 11 for me.
- Prep Time: 10
- Cook Time: 60 min
