Gluten Free Banana Bread

I have a hard time keeping this in my house when I make it. I have been wanting to post my recipe for banana bread for a while, but it gets gobbled up before I get a chance to snap a picture of it.

Banana bread doesn’t get any better than this! Moist, light, sweet, and full of wholesome ingredients. It takes very little time to whip together and is great for either breakfast, a snack or dessert.

You could add some chopped up dark chocolate as an optional add-in. I have done that plenty of times. Of course I don’t have to tell you that it turns out amazing! If you like peanuts in your banana bread, feel free to add those as well. Raisins, dried cranberries or pecans are other great options.

2 chia eggs **

1/4 cup coconut palm sugar

3/4 cup unsweetened applesauce

1 tsp vanilla extract

2 cups oat flour **

1/2 tsp Himalayan sea salt

3/4 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1 1/2 cups mashed banana

  1. Preheat oven to 350 and grease a loaf pan with coconut oil.
  2. Whisk together chia eggs, palm sugar, applesauce, and vanilla in a small bowl.
  3. In a large bowl mix together the flour, salt, soda, powder, and cinnamon.
  4. Add the wet to the dry ingredients and mix well.
  5. Stir in the mashed banana and any other add-ins you want.
  6. Pour into prepared loaf pan and bake for 50-60 minutes, until a toothpick inserted in the middle comes out clean.

Notes:

To make 2 chia “eggs” (and keep this vegan) just mix 2 tbsp of chia seeds with 6 tbsp of water and let sit for a minute until it turns gelatinous. You won’t taste any difference in your loaf and it provides you the added (amazing!) nutritional benefits of chia seeds.

For the oat flour you can either purchase oat flour or you can make it by grinding oatmeal in a food processor until you get a flour. I grind my oats. You could also use any other gluten free flour if you wanted to. I like the heartiness and taste of the oats.

 

 

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