Mmmm, (Gluten-Free) Banana Bread. I’ve been searching for a butter-free, less added sugar banana bread and saw this version on Minimalist Baker. (MB is all about 1 pot/bowl recipes, ones involving 10 ingredients or less or a meal coming together in 30 min. Great philosophy, right?) Since this version was gluten-free, I decided to go with it. I still cut back on the added sugar, opting for less sweet taste, but the bananas still add their own sweetness. The almond flour and whole oats definitely add hearty notes to the bread. Have a slice for breakfast with a cup of coffee or one as a snack. I see some banana bread variations in the future…
Ingredients (makes 1 loaf; 10-12 slice servings).
- 3 very ripe bananas
- 1/2 t vanilla
- 1 egg white
- 2 T melted coconut oil
- 1/4 c sugar **
- 1/8 c maple syrup **
- 3/4 c unsweetened almond milk
- 1 T baking powder
- 1/4 t salt +
- 1/2 t cinnamon
- 1 c almond flour
- 1 ¼ c old-fashioned oats (gluten-free)
- 1 ¼ c oat flour *
- Cinnamon sugar (optional)
* NOTE: in a food processor or Magic Bullet, pulverize another 1 ¼ c old-fashioned oats (gluten-free if needed) until they are powder-like to create a flour — makes about 1 heaping cup.
+ The original recipe calls for 3/4 t salt. I added 1/2 t and thought it tasted way too salty, but that’s just me. You can always adjust this to taste.
** Agave works too. If using agave, add 1/8 c agave and decrease sugar to 3 T.
- Preheat oven to 350º F. Grease a loaf/bread pan or line with parchment paper.
- Using a potato masher (or fork), mash bananas in a large bowl. Add vanilla through almond milk to mashed bananas and whisk well.
- In a medium bowl, add baking powder through oat flour and mix well until combined. Add half of the flour mixture to the large bowl, mix well and then add remaining half.
- Or add everything to that one bowl and whisk together for a one bowl/pan option!
- Pour batter into loaf pan and dust with cinnamon sugar. Bake for about 1 hour until bread is firm, crunchy and golden on top.
- Cool completely before slicing to let bread firm.
- I sliced the half loaf, stored one half in the fridge and froze the remaining half.
Adapted from Minimalist Baker‘s “One Bowl Gluten Free Banana Bread.”