I ended up with too many bananas from a grocery delivery mess-up, so instead of freeze a ton more bananas for smoothies (which I already had stocked in the freezer), I decide to make banana bread…in the middle of summer.🤷🏼♀️ It was, however, a very welcomed treat by my kids, and myself as I anticipated it’s arrival in my tummy post- barre workout. I made this no-fuss, gluten- free, sugar- free recipe in the morning with my oldest daughter who loves to help out in the kitchen. She mashed the bananas and mixed all the wet ingredients while I put together the dry ingredients. Just add the dry to the wet ingredients, mix, pour and bake! Super “easy peazy lemon squeezy“ as my daughter says!😆
So, let’s get baking!
Ingredients
Dry Ingredients
1/2 cup Graziella’s gluten free flour blend *
1/2 cup gluten free oat flour**
1 ½ tsp baking soda
1 teaspoon baking powder
½ tsp sea salt
Wet Ingredients:
1/4 cup ghee OR coconut oil
1/4 cup coconut cream or full-fat coconut milk (canned)
1 teaspoon apple cider vinegar
⅓ cup maple syrup
2 eggs
1 ½ tsp vanilla extract
4 very ripe bananas
*My gluten-free flour blend works perfectly in all my recipes, as well as most other recipes that call for all-purpose flour. I make my oat flour in a pinch by blending whole gluten- free oats in my Vitamix blender.
Directions:
Preheat your oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper. I like to crumble my parchment paper first so it’s easier to fit into the form.
Next, in a large bowl, mash the bananas well with a potato masher or a fork. Mash in the rest of the wet ingredients until well-combined, and set aside. In a medium bowl, mix together all the dry ingredients. Add the dry ingredients into the wet ingredients and mix until a batter forms. Pour the batter into the parchment lined loaf pan and bake on the center rack of your oven for 55-60 minutes at 350 degrees F, or until an inserted toothpick comes out without batter. It should be a moist crumb that comes out on the toothpick. Allow the bread to cool off for at least 10-15 minutes out of the loaf pan before slicing into the moist goodness!