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!
- 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
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.
*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.