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a slice of bread topped with whipped cream and toasted buckwheat
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5 from 1 vote

Gluten Free Banana Bread with Espresso Mascarpone

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!
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: gluten free banana bread
Servings: 10
Calories: 319kcal
Author: Erin

Ingredients

for the bread:

  • 2 bananas ripe
  • 2 eggs
  • 1/4 cup coconut oil melted and cooled
  • 1/4 cup oat milk
  • 1 teaspoon vanilla
  • 1 3/4 cup gluten free all purpose flour
  • 1/2 cup cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon

for the mascarpone:

  • 1 cup heavy cream
  • 1 tablespoon cane sugar
  • 1/4 cup mascarpone
  • 1 teaspoon espresso powder

for the buckwheat:

  • 1/2 cup buckwheat
  • 2 tablespoon honey

Instructions

  • 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.

to assemble:

  • 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!

Notes

*Calories are per slice and are an estimation
*Can use a 9x5 OR 8x4 bread pan: if you're using a 9x5 pan, the bread will bake in 45 minutes and an 8x4 should bake in 40 minutes (approximately -- every oven is different)
*Storage: store bread at room temperature for up to 3 days; or, transfer to the refrigerator for up to 6 days. However, I think banana bread tastes best/the freshest if consumed within 48 hours 

Nutrition

Calories: 319kcal | Carbohydrates: 37g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 125mg | Potassium: 124mg | Fiber: 3g | Sugar: 19g | Vitamin A: 504IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg