1-BOWL GLUTEN-FREE BANANA BREAD

Three bananas. One Bowl. Zero gluten. Let’s do this.

You may remember my recipe for gluten free banana bread with butternut squash. It’s one of my favorites of all time. Yes, all time. But I couldn’t help but strip it down to the absolute essentials and take it back to classic banana bread land.

Friends, behold: 1-Bowl Gluten-Free Banana Bread.

The ingredients for this scrumptious, hearty bread begin with three overripe bananas. Then come essentials you likely already have on hand, such as eggs (or chia/flax eggs), vanilla and coconut oil. To sweeten things up a bit more I relied on a mix of honey, cane and brown sugar for a variance of flavor and texture.

Ingredients

• 3 medium ripe bananas (3 bananas yield ~1 1/2 cups or 337 g)
• 1/2 tsp pure vanilla extract
• 1 whole egg (or sub 1 chia or flax egg)*
• 3 Tbsp avocado or coconut oil, melted
• 1/4 cup organic cane sugar
• 1/4 cup packed organic brown sugar
• 2-3 Tbsp maple syrup (depending on ripeness of bananas // or sub honey)
• 3 1/2 tsp baking powder
• 3/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 3/4 cup unsweetened almond or dairy-free milk
• 1 1/4 cup almond meal
• 1 1/4 cup gluten-free flour blend
• 1 1/4 cup gluten-free oats

Instructions

1. Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper.
2. 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.
3. ..................................

for full recipes please see : minimalistbaker.com

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