This is the BEST Gluten Free Banana Bread EVER! It's made with ripe bananas and gluten free all purpose flour, then topped with espresso mascarpone, toasted buckwheat and a drizzle of honey. Seriously, a must-try!
This bread is 100% inspired by the incredible banana bread from Two Hands. It was life-changing, and I immediately knew that I wanted to try and recreate the recipe myself.
First of all, it's gluten free. I thought about using almond flour, but ultimately opted to use gluten free all purpose flour instead, as it's a tad less finicky.
Then, it's topped with espresso whipped mascarpone. I used a combination of mascarpone and whipped cream because HELLOOOOO texture!! It reminds me of the icing I used in my blackberry lavender cake, but with espresso instead of lavender.
Last, the bread is sprinkled with toasted buckwheat and a drizzle of honey for a little crunch and sweetness. Trust me when I say you need this bread in your life!
- Made with gluten free all purpose flour, so it's gluten free and nut-free
- Topped with a dreamy espresso whipped mascarpone
- Sprinkled with toasted buckwheat and a drizzle of honey, which really take it to the next level
Bananas: As with all banana bread recipes, the riper the bananas the better. Ripe bananas = stronger banana flavor.
Eggs: I have NOT tested this recipe WITHOUT eggs -- you're more than welcome to try it with flax eggs if you'd like.
Coconut oil: Coconut oil is my preferred oil in baking because it adds a mild sweet flavor. If you're looking for a substitution, try avocado oil instead (it has a neutral flavor).
Milk: I used oat milk, but any milk should work.
Flour: Gluten free all purpose; if you're NOT gluten free, regular all purpose flour works too.
Sugar: Cane sugar; if you need a substitution, coconut sugar should work as well.
Step 1: Mash the banana. Start by mashing the bananas into the bottom of a large bowl, using either a potato masher or a fork. Then, add the eggs, coconut oil, milk, and vanilla and stir to combine.
Step 2: Mix dry ingredients. In a separate bowl, stir the flour, sugar, baking powder, baking soda, and cinnamon together. Then, pour the dry ingredients into the wet ingredients and gently stir until they're combined, being careful not to over-mix.
Step 3: Bake the bread. Transfer the batter to your greased/lined 9x5 OR 8x4 bread pan, then bake the bread for 40-45 minutes or until a toothpick comes out clean. Let the bread sit in the pan for 10 minutes before carefully inverting it onto a cooling rack.
Step 4: Make the whipped mascarpone. Add the cream and sugar to a large mixing bowl, then mix for 4-5 minutes until stiff peaks form. Scoop the mascarpone and espresso powder into the bowl and mix for 30 more seconds until they're incorporated.
Step 5: Toast the buckwheat. Last, add the buckwheat to a large skillet and heat over medium-low. Stir frequently for 3-5 minutes until the buckwheat is golden brown and lightly toasted, then transfer to a bowl, add the honey and stir to combine.
Tips and tricks
- Espresso powder vs. instant coffee: Personally, I prefer the taste of espresso powder. If you're able to find some, use that! I can usually find it either in the baking aisle or the coffee aisle at the grocery store. That said, if you can't, instant coffee WILL work.
- 9x5 pan vs. 8x4 pan: You can use either one! The bread bakes a little more quickly in a smaller pan (40 minutes vs. 45 minutes in a 9x5), so keep that in mind.
- Pair this bread with an iced vanilla rosemary latte or homemade cold brew for the ultimate breakfast!
How can I quickly ripen bananas?
If you need bananas to be ripe ASAP and don't want to wait, you can place them on a baking sheet and "bake" them in the oven at 250° for 25 minutes or so. Keep an eye on them -- you want the banana peel to be black and the bananas to be soft, but you don't want to over-do it.
Can this be made vegan?
Maybe! I personally haven't tested it, but you could try using flax eggs in the actual bread recipe, then omitting the whipped mascarpone (or subbing your favorite vegan whipped cream). Then, use maple syrup in place of the honey with the buckwheat.
- Room temperate: Store banana bread at room temperature for up to 3 days.
- Refrigerator: If you know you're not going to eat the whole loaf within 3 days, store it in a sealed container in the refrigerator for up to 6 days.
Personally, I think banana bread tastes best/the freshest if consumed within 48 hours.
More banana recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Gluten Free Banana Bread with Espresso Mascarpone
for the bread:
- 2 bananas ripe
- 2 eggs
- ¼ cup coconut oil melted and cooled
- ¼ cup oat milk
- 1 teaspoon vanilla
- 1 ¾ cup gluten free all purpose flour
- ½ cup cane sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
for the mascarpone:
- 1 cup heavy cream
- 1 tablespoon cane sugar
- ¼ cup mascarpone
- 1 teaspoon espresso powder
for the buckwheat:
- ½ cup buckwheat
- 2 tablespoon honey
- Preheat oven to 350°. Grease and line a 9x5 OR 8x4 bread pan with parchment paper and set aside.
- Melt the coconut oil then set it aside; allow 10 minutes for it to cool to room temperature.
- Mash the bananas into the bottom of a large bowl (use a potato masher or a fork); then, add the eggs, milk and vanilla and stir to combine. Last, pour in the coconut oil and stir.
- In a separate bowl, stir the flour, sugar, baking powder, baking soda, and cinnamon together.
- Pour the dry ingredients into the wet ingredients and gently stir everything together, being careful not to over-mix. Transfer batter to the bread pan, then bake the bread for 40-45 minutes or until a toothpick comes out clean. Let the bread sit for 10 minutes, then carefully invert it onto a cooling rack. Wait for the bread to cool before slicing.
for the mascarpone:
- Add the cream and sugar to a large mixing bowl, then mix on low for 1 minute, then medium for 1 minute, then medium-high for 1-2 minutes until stiff peaks form. Add in the mascarpone and espresso powder and mix for 30 more seconds until the icing is creamy; set aside.
for the buckwheat:
- Add buckwheat to a large skillet over medium-low heat. Toast the buckwheat until it's golden brown and toasted, about 3-5 minutes. Pour buckwheat into a bowl, then add the honey and stir to combine.
- Once the bread has cooled, slice it, then top each slice with a dollop of the mascarpone, then sprinkle some of the buckwheat on top. Add an extra drizzle of honey on top and enjoy!
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