This bread is gluten-free and can be made in ONE bowl! It’s also incredibly filling. We like making a double-batch the night before and enjoying if for breakfast over two or three mornings. Top it with melted coconut oil for extra moisture and flavor.
Ingredients
3 medium ripe bananas (3 bananas yield ~1 ½ cups)1/2 tsp pure vanilla extract
1 whole egg (or sub 1 chia or flax egg)
3 Tbsp. avocado or coconut oil, melted
1/2 Tbsp. stevia powder
2-3 Tbsp. maple syrup (or sub honey)
3 1/2 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
3/4 cup unsweetened almond or dairy-free milk
2 cups almond meal
1 ¾ cup gluten-free oats
½ cup walnut pieces
Instructions
- Preheat oven to 350 degrees F and line a 9x5-inch loaf pan with parchment paper.
- Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine.
- Last add almond meal and oats and stir.
- Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
- Let cool completely before removing from pan or slicing or it will be too tender to hold form. (at least 1 hour)
- Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.
Chocolate-Banana Nut Bread
Add 2 Tbsp. cocoa powder to the mixture before adding oats and almond meal.
Cinnamon-Apple Nut Bread
Substitute 1 ½ cups apple sauce for bananas. Add an extra 1 tsp cinnamon.
Pumpkin-Banana Bread
Substitute 1 ½ cups pureed pumpkin for half of the bananas. Add an extra 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp ground cloves.
Adapted from the Minimalist Baker at: https://minimalistbaker.com/one-bowl-gluten-free-banana-bread/