GoodShoog™ Gluten-Free Banana Bread

Moist, tender, and naturally sweetened with GoodShoog™, this gluten-free banana bread is everything you want in a classic loaf — without the gluten or the sugar spike. Made with a blend of gluten-free flour and oat flour, it slices beautifully and tastes even better the next day. Use the ripest bananas you can find for the best flavor.

Ingredients

• 1 cup gluten-free all-purpose flour with xanthan gum
• 1 cup oat flour
• 1 tsp psyllium husk powder
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon (optional)
• ½ cup GoodShoog™
• 2 large eggs
• ⅓ cup avocado oil or melted butter
• 1 tsp vanilla extract
• 1½ cups mashed very ripe bananas (about 3 medium)
• Up to ¼ cup milk or unsweetened oat milk, if needed

Instructions

1. Preheat oven to 325°F. Grease or line an 8½ x 4½-inch loaf pan.
2. Whisk together the gluten-free flour, oat flour, psyllium husk powder, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, whisk together the GoodShoog™, eggs, oil, vanilla, and mashed bananas.
4. Fold the wet mixture into the dry ingredients just until combined. Add milk a little at a time, only if the batter is unusually thick.
5. Transfer to the prepared loaf pan and smooth the top.
6. Bake at 325°F for approximately 60–65 minutes, checking for doneness around 60 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs. If the bread becomes too dark on top, cover loosely with foil.
7. Cool in the pan for 15 minutes, then transfer to a rack to cool completely.

Nutrition Information

Per slice (based on 10 slices):

Carbohydrate value excludes Allulose and Tagatose in GoodShoog™.