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.