GLUTEN-FREE ICED BAKEHOUSE BANANA BREAD RECIPE
You’ll love the gluten-free Bakehouse version of this traditional breakfast bread. A chewy layer of The Toasted Oat Macadamia Chunk Soft Granola is baked into the outer crust, then the bread is drizzled with a simple three-ingredient icing.
Enjoy less dishes to wash! The recipe calls for one bowl, a few measuring spoons & a fork to prepare the dough.
- Prep Time12 min
- Cook Time50 min
- Total Time1 hr 2 min
- 2 to 3 very ripe bananas, mashed
- 1/3 cup melted unsalted butter [let cool to room temperature]
- 1 tsp. baking soda
- 1 1/2 cups gluten-free 1-to-1 flour [or sub 1 1/2 cup gluten-free flour of choice & 1 1/2 tsp. xanthan gum.]
- Pinch of salt
- 3/4 cup granulated sugar
- 2 large eggs, beaten
- 1 tsp. pure vanilla extract
- 5 oz. [half bag] The Toasted Oat Macadamia Chunk Soft Granola
- 1/3 cup powdered sugar
- 1-2 tsp. milk
- 1/8 tsp. pure vanilla extract
Preheat oven to 350 degrees Fahrenheit.
Spray a 4- by 8-inch loaf pan with cooking spray or grease with butter.
In a mixing bowl, mash the bananas until smooth.
Stir in the baking soda & melted butter, then add sugar, salt, eggs & vanilla. Mix to combine.
Slowly mix in the flour. [Add xanthan gum for those using a non-binding gluten-free flour.]
Pour the batter into a greased loaf pan. Bake on the center rack for 30 minutes.
Remove from oven, pour on 1⁄2 bag The Toasted Oat Macadamia Chunk Soft Granola, lightly pressing it into the slightly firm batter.
Return to oven for about 20 more minutes, or until a toothpick inserted in the center comes out clean. Please watch your banana bread because all ovens are different.
While letting bread cool, make the icing by mixing together powdered sugar, milk & vanilla extract.
Drizzle icing on loaf, or drizzle onto individual slices when serving.
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