Lately, we seem to always have overripe bananas laying around our house as my kids and hubby seem to be on some sort of cyclical banana eating pattern. As for me, I have a textural aversion to bananas and can only eat them in baked goods or pulversized in a chocolate smoothie. So with this weeks batch of overripe bananas I decided to try a recipe I had pinned from the Minimalist Baker blog. This banana bread is hearty with a mild sweet nutty flavor and paired perfectly with my afternoon almond latte. Enjoy! nom nom
Adapted from Minimalist Baker
4 ripe bananas
1 egg or flaxseed egg
2 TBS honey
1 1/4 cups GF oats
1/4 cup brown sugar; I use sucanat as an unrefined option.
1 1/4 cups almond flour
3 TBS coconut oil, melted
3 1/2 tsp baking powder
1/4 cup coconut sugar
1/2 tsp cinnamon
1 1/4 cups gluten free flour mix #1 or a store bought GF all purpose flour mix
3/4 tsp sea salt
1 tsp vanilla
3/4 cup almond milk
- Preheat oven to 350. Grease a loaf pan or 4 mini loaf pans with non stick spray or coconut oil.
- In a medium bowl, whisk the almond meal, flour, oats and baking powder together. Set aside
- Mash bananas in large bowl. Whisk in remaining ingredients. Add flour mixture and stir to combine. Pour into loaf pan or divide amone the 4 mini loaf pans.
- For the large loaf pan bake bread for 60-75 minutes; 40-44 minutes for mini loaves. The bread should feel firm and golden brown on top.
- Let it cool completely or it will crumble!!!
- Store in container for a few days. Freeze for longer storage.
