I’ve been challenged to come up with gluten-free recipes that taste just as good as the ones made without gluten. This simple banana bread in ONE BOWL is one of those recipes. Hoo-ray!
Ingredients for this loaf are easy to find:
Almond meal & ripe bananas & Butternut Squash
Gluten-free oats
Gluten-free flour blend
An egg
Brown sugar
Honey
Almond milk
Spices for everyday use
Even better news? You only need one mixing bowl. Easy, simple, and delicious banana bread? Score.
What is the taste of this delicious bread? This bread is not gluten-free!
This is moist, tender, and hearty.
Sweet banana flavor
With a hint of buttery winter squash
Almonds and oats combine to make a delicious snack that is both wholesome and nutritious.
Sweet as can be
With a little butter and honey, this is a perfect combination.
This bread is perfect for a large crowd.
Book club? Yes.
Friends gathering? Yes.
What about a holiday party? Yes, please!
Why not? Why not?
You get the idea. This recipe can be used in many different settings, including baking on Sundays and having it for breakfast or snacking throughout the week. Enjoy!
Ingredients
- Two large ripe bananas (2 bananas yield about 1 cup)
- One large egg*
- 3 Tbsp avocado or coconut oil
- Cane sugar organic 1/3 cup
- 14 cups organic brown sugar packed
- Honey, maple syrup, or agave nectar ( optional, depending on desired sweetness)
- 3 1/2 tsp of baking powder
- 1 tsp of sea salt
- Half a teaspoon cinnamon
- One dash nutmeg
- 3/4 cup almond milk
- 1 1/4 cup Almond meal
- 1 1/4 cup gluten-free flour blend
- 1 1/4 cup gluten-free oats
- You can find roasting instructions for butternut squash or pumpkin here.
Instructions
- Preheat oven to 350 degrees F. Grease or spray standard 9-inch loaf pans with nonstick spray or line them with parchment paper.
- In a large bowl, mash bananas until they are smooth and creamy. Add egg, oil, and sugar. You can also use maple syrup, agave, or honey. Stir until everything is well combined.
- Add the almond meal, the gluten-free flour mixture, and the gluten-free oats. Stir.
- Pour half the batter into the loaf pan. Scoop butternut squash purée into the remaining batter and stir. Use a knife or spoon to swirl it gently in the loaf pan after adding the puree.
- Bake for one hour to an hour and 15 minutes or until golden brown. A knife inserted in the center should come out completely free.
- Set in the pan for 5-10 min. After 5-10 minutes, gently transfer to a wire rack. Let cool. If you slice it immediately, the meat will be too tender. Letting it cool down is best.
- Serve with honey and butter or just as it is. Keep leftovers covered in a container for a few more days.
