This bread smelled so good when it was baking and it definitely delivered on taste and texture. It would make a slightly heavy muffin but it was a hearty quick bread with a slightly nutty taste. I like to freeze over ripe bananas in their peel so I can just pull out the number I need and let thaw. The banana pulp slides right out of the peel and is easy to blend into any recipe.
Gluten Free Banana Bread
- 3 medium bananas (very ripe)
- 1/2 tsp. pure vanilla
- 3 Tbsp. coconut oil (melted)
- 1/4 cup coconut sugar or organic cane sugar
- 1/4 cup packed brown sugar
- 2 Tbsp. Honey
- 3.5 tsp. baking powder
- 3/4 tsp. sea salt
- 1/2 tsp. ground cinnamon
- 3/4 cup mild
- 1 1/4 cups Almond meal
- 1 1/4 cups gluten free flour blend
- 1 1/4 cups gluten free rolled oats
- 3/4 cup mini chocolate chips (optional)
Preheat oven to 350 degrees. Place loaf pan or tray on a perforated baking sheet.
Mash banana in a large bowl. Add all ingredients through milk and whisk until combined well. Add almond meal, flour and oats. Stir until combined. Add chocolate chips if desired.
Place in loaf pan and bake 1 hour and 15 minutes for one loaf. I used the 9 loaf tray and it baked for 30 minutes.
Let cool completely before cutting or it will be too tender to hold firm.
Adapted from the Minimalist Baker.
Get your Nine Loaf Tray Here.
Get your perforated baking sheet Here.
Freeze over ripe bananas in the skins for use in banana baked good. When ready to use. Thaw and squeeze banana out. Your baked goods will be extra moist and easy to mix.
These are so moist and delicious you won’t even notice they are gluten free, low in fat and reasonably low in sugar. Just be careful, it’s easy to eat a half a dozen without much thought.
Gluten Free Peanut Butter, Chocolate Banana Mini Muffins
- 1/2 cup very ripe banana
- 1/2 cup all natural creamy peanut butter
- 2 tbsp. honey
- 1 tsp. vanilla extract
- 2 Tbsp. brown sugar
- 1 egg
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/3 cups +1Tbsp. powdered oats (pulse old fashioned oats in blender until powder)
- 1/3 cup old fashioned oats
- 1/3 cup dark chocolate mini chips
Preheat oven to 350 degrees and place Boncook mini muffin pan* on perforated baking sheet. (or generously grease muffin wells of a regular mini muffin pan)
Remove banana from peel and mash well with fork. Measure the banana after it has been mashed.
In a large bowl, using hand mixer or whisk cream together the mashed banana, peanut butter, honey, vanilla and brown sugar.
Beat until completely combined. Beat in egg.
To make oat powder, take oats and pulse in blender or food processor until they are a flour like consistency. Measure oat flour after blending.
Stir in salt, baking soda, baking powder and oat flour. Just until combined.
Stir in oats and chocolate chips.
Measure a heaping Tablespoon of batter into each muffin well.
Bake at 350 degrees for 10-12 minutes. Don’t over bake. This will keep them nice and moist.
Hint: I freeze bananas in their peel when they get too ripe. Thaw and slide from peel when ready to use for breads or muffins. They mash very easily and add extra moisture to you baked goods.
Get your awesome mini muffin tray Here.