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eat | gluten-free banana bread

I made this last Thursday, and not kidding, it disappeared in less than two days. With both of us training for Ironman Canada, Nick and I eat a lot – more on that in an upcoming post – and, this banana bread (or, really, any banana bread) is delicious for breakfast, a snack or just about anytime you’re hungry.

What’s even better? It’s a cinch to mix up, it’s gluten-free and it can be catered to your taste buds. For this loaf, I added Enjoy Life chocolate chips and strawberries; next time, I’ll probably throw in some unsweetened coconut and blackberries.

Thanks to fab friend and training partner, Sonia, for sharing this recipe!

Ingredients

  • 2 cups gluten-free oatmeal flour*
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3 mashed ripe bananas
  • 1/2 cup molasses**
  • 1 tsp vanilla
  • 2 eggs, beaten
  • Optional add-ins: Enjoy Life chocolate chips, berries, unsweetened coconut, almonds, walnuts

Directions

For the oatmeal flour: Measure out two cups of gluten-free oatmeal (I used Bob’s Red Mill) and place in blender (the Vitamix is magic). Blend until it’s flour consistency (be careful not to over-blend in the Vitamix).

Mix the dry ingredients together. Mix the wet ingredients together, and fold into the dry ingredients (don’t over mix). Fold in optional add-ins (chocolate chips, berries and/or other tasty bits).

Grease a loaf pan with coconut oil or line with parchment paper. Pour batter into pan.

Bake at 350 for 35-40 minutes, or until a knife inserted in the center comes out clean.

Enjoy!

*Experiment! I’m gonna try one cup of almond (or coconut) flour and one cup oatmeal flour next time.

**Or, use brown sugar or agave.

IMG_8184

IMG_8310

banana 1

photo

banana 2

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9 Comments Post a comment
  1. Sharlene Klegstad #

    Yumm!

    April 4, 2013
    • It is pretty tasty, Mom!

      April 25, 2013
  2. Emily G. #

    This is very similar to a pancake recipe I use. So similar, in fact, you could probably use this batter for pancakes or waffles if you didn’t want to wait the 45 minutes for the loaf to bake. Likewise, perhaps I will have to try it in bread form.

    April 5, 2013
    • Thanks for the tip, Emily! I will definitely try making it into pancakes!

      April 25, 2013
  3. Yum!
    I have been waiting to see this recipe. I have some bananas and can’t wait to try it! I’m not sure it will even survive 2 days in my house : )

    April 8, 2013
    • Ha! It barely lasted that long for us 🙂 Let me know if you try it!

      April 25, 2013
  4. Emily G #

    I’m back on your blog tonight to inform you that I did make this in bread form, and we have now demolished three loaves in as many days this week. The kids especially love it. It may need to be made in bulk and frozen in this household!

    May 14, 2013

Trackbacks & Pingbacks

  1. banana bread fiesta | food for fun
  2. I Bought a Food Processor (and I kind of changed) | Gab White

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