Truth be told, sometimes I buy extra bananas at the store just so I can have an excuse to make this bread. It’s moist and delicious, and I promise, you won’t be missing the gluten! This recipe is also free of refined sugar, sweetened instead by natural sugars (that makes it healthy, right? Well, at least healthier).
Makes 1 loaf
Preparation time: 15 minutes
INGREDIENTS:
3 ripe bananas
½ Cup maple syrup
⅓ Cup coconut oil, melted
2 eggs
1 ½ tsp vanilla extract
1 ⅓ Cup gluten-free all purpose flour (see note below)
½ Cup gluten-free old fashioned oats
½ tsp salt
2 tsp baking powder
¼ tsp baking soda
PREPARATION:
Preheat oven to 350° Fahrenheit.
Grease or spray loaf pan with oil or butter, and line with parchment.
Use fork to mash bananas in large mixing bowl.
Add wet ingredients and mix until well incorporated.
Add dry ingredients, stirring just until combined.
Pour batter into prepared loaf pan.
Bake for 45 minutes. Let cool for 20 minutes before serving.
Note: For the flour in this banana bread I’m using the recipe for homemade gluten-free all purpose flour by Shawna Coronado, author of Stacked With Flavor, referenced in this article on The Kitchn blog. https://www.thekitchn.com/16-gluten-free-flour-alternatives-22943791
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