Hello Sweet Friends:
Have you ever found yourself suddenly craving something that you haven’t had in years? Like here you are, minding your own business, when, BAM, out of nowhere it hits you. And now all you can think about it a certain food?
Yea… that was me last weekend. I woke up with a sudden craving for banana bread. Had. To. Have. It.
But I had no idea how to make it work for my food sensitivities. It’s seriously been that long.
Turns out, making gluten free banana bread is super easy! And it tastes just as sweet.
I just had to share this simple recipe with you so you can get in on the deliciousness too.
Life is too short to skip dessert. Let’s make some banana bread together!
Ready to get cooking? Here we go!
How To Make A Heavenly Gluten Free Banana Bread
Let’s dive into the food first! And then we can have fun going into the health benefits of the two main ingredients, bananas (surprise!) and oat flour. Sound like fun? Awesome! I’m so glad you’re on board!
This is my gluten free take on my mother’s recipe (thanks so much mama!) A little something special from my childhood. I hope that you adore this gluten free banana bread recipe as much as I do.
Let’s do this:
Gluten Free Banana Bread
- 3 Med. Ripe Mashed Bananas
- 1.5 Cups Oat Flour
- 1 Cup Cane Sugar
- 1/4 Cup Coconut Oil Plus more to grease the pan
- 1 Tsp Baking Soda
- 1 Pinch Himalayan Pink Salt
- 2 Egg Replacers I use Namaste Foods Egg Replacer. If you choose to use eggs please support ethical farming practices
- 1 Med. Banana Sliced length Wise Optional - To top the bread
- Maple Syrup Optional - To drizzel on top
Pre-heat the oven to 350.
In a medium bowl mash the bananas and set aside.
In a separate bowl, mix together the dry ingredients.
Prep your egg replacer as per the package instructions. Add to the bananas along with the coconut oil and mix well.
Combine wet and dry ingredients and mix until well blended. You should have a thick mixture.
Grease your loaf pan with coconut oil and scoop the dough into the pan.
Optional - slice a 4th banana length wise and place on top of the dough. Drizzle with maple syrup for a little extra deliciousness.
Bake at 350 for approximately 60 to 70 minutes or until a thin bladed knife comes out clean.
Remove from the oven and let the banana bread cool in the pan for a few minutes. Then remove from the pan and allow it to cool completely before serving.
Slice, serve and enjoy!
Yum town, population us, right? But what do the two main ingredients have to offer your health? Let’s find out together…
Of course bananas are the star of this gluten free banana bread recipe. They’re nature’s delicious, delicious candy! I seriously can’t get enough. And thankfully they have a ton to offer your well-being. It’s basically all win!
These lovely fruits are full of goodness like:
- vitamin B6
- vitamin C
The potassium in these yellow delights provide your wonderful heart with some extra love, helping to keep your blood pressure regulated. And it might even protect you from atherosclerosis (the hardening and narrowing of your arteries). Booyah! (source)
Your digestive tract gets in on the action too. The prebiotics found in bananas help to keep your gorgeous gut microbiome healthy and happy. Which is awesome, because your microbiome is kind of a big deal!
That’s a whole lot of goodness in one tiny fruit, isn’t it?
This pretty little fruit can even help to prevent heart disease (thanks to its fiber content) and even lends it’s hand in cholesterol regulation (thanks to those wonderful fats). You can learn more about all that bananas have to offer right here.
Surprise, surprise! I used oat flour in another recipe. Call me Ms. Predictable! But this gluten free banana bread just wouldn’t be the same without it.
I absolutely adore the flavour of oat flour and love that it makes things so much more filling. Too yummy not to share!
In case you need a refresher on what oats bring to the table:
- 17% of your daily fiber value in just a quarter cup
- 13% of your daily protein needs
- Help keep you fuller longer
- Digestive health support
- Great source of manganese, which helps to control blood sugar, keeping those awful energy crashes at bay
- Good source of molybdenum, phosphorus, copper. biotin, vitamin B1, chromium and zinc
And hey, eating whole grains and good sources of dietary fiber, like oats (and bananas, yay), have also been shown to reduce the risk of high blood pressure and heart attacks. That’s pretty flipping great, don’t you think? (source)
When you wake up with a craving for a favourite dish from your youth and have food sensitivities it is still so worth it to find a way to make the recipe work for you! A few little adjustments can often make a huge difference. You’d be surprised how great it can turn out.
We certainly ended up with a pretty wonderful gluten free banana bread. One I plan on making again and again. May it bring you just as much joy (and make your sweet tooth happy!)
Are you excited to give this banana bread recipe a go? What are some of your favourite childhood recipes? Share your thoughts with us in the comments below!
Health and love,
Thought of the day: You should treat yourself to the things that make you feel joyful.
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