You might remember my recipe for Gluten-free banana bread with Butternut squash. This is one of my favorite recipes. All time, yes. It’s a classic.
Three overripe bananas are the base of this delicious, hearty loaf. You probably already have the essentials, like eggs (or flax/chia eggs), vanilla, and Coconut oil. For a sweeter taste and texture, I used a mixture of brown sugar, honey, and cane sugar.
You can also use other gluten-free blends for different results. For more information, check out our guide to gluten-free flour.
If you are not gluten-free, substitute whole wheat pastry for the mixture.
It was hard to wait, but I knew that patience would be the key. Please wait at least an hour before you cut into it, or else the cake will fall apart. You don’t want that.
Ingredients
- Three medium ripe bananas (3 bananas yield ~1 1/2 cups or 337 g)
- 1/2 tsp pure vanilla extract
- One whole egg (or sub one chia or flax egg)*
- 3 Tbsp avocado or coconut oil, melted
- 1/4 cup organic cane Sugar
- 14 cups organic brown sugar packed
- 2 to 3 tablespoons maple syrup (depending upon the ripeness or bananas)
- 3 1/2 tsp Baofng Powder (aluminum-free*)
- Sea salt, 3/4 tsp
- 1 tsp cinnamon powder
- Use 3/4 cup unsweetened Almond Milk or other dairy-free milk.
- 1 1/4 cup Almond meal
- 1 1/4 cup gluten-free flour blend
- 1 1/4 cups gluten-free rolled Oats
Optional FOR SERVING
- Butter
- Honey
Instructions
- Pre-heat oven to 350 degPreheatLine a 9×5 inch loaf pan with parchment.
- Mash the banana in a large bowl. Add all ingredients (vanilla through almond milk), and mix vigorously. Add oats, almond meal, and gluten-free flour blend. Stir.
- Bake for about 1 hour and 15 minutes. It should be golden brown and crackly on top when it is ready.
- If you want to cut the form, it is best to let the product cool completely.
- Serve with honey and butter or just as it is. Keep leftovers covered in a container for a maximum of a few days. Slice and freeze to store for longer.
