This recipe is stolen borrowed from Minimalist Baker. I have been trying to cut back on Gluten in my diet as more and more family members seem to be getting the lovely diagnosis of Celiac. And I have a lot to learn... After not needing to cook/bake Gluten Free for the past 8 years or so, I have a lot of catching up to do. I know enough basics to cook around it when I need to but alas I still forget things like adding xanthan gum in with the flour. I even looked at the side of the flour mix to see what I needed to add and then completely forgot. Blaming this on the pregnancy brain, because I can.
One Bowl Gluten Free Banana Bread (VEGAN OPTIONAL)
Ingredients:
3 medium ripe bananas (~1.5 cups)
1/2 tsp pure vanilla extract
1 egg (or sub 1 chia or flax egg)
3 Tbsp grape seed or coconut oil, melted (I used coconut oil)
1/4 cup organic cane sugar
1/4 cup packed brown sugar
2-3 Tbsp honey, depending on ripeness of bananas
3.5 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
3/4 cup almond or dairy milk
1 1/4 cup almond meal**
1 1/4 cup gluten free flour blend
1 1/4 cup gluten free oats
(and I added mini chocolate chips, because every pregnant lady needs chocolate)
Instructions:
- Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.
- Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend 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 cutting or it will be too tender to hold form.
- 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.
**I didn't have this so I just used all-purpose gluten free flour for all of it- so a total of 2.5 cups, and I should have remembered to add Xanthan gum. Oops.