Gluten-free Banana Bread Perfected
I swear I live with monkeys. The sheer number of bananas we go through in a week is astonishing. Ruby goes for a nap talking about the banana she’s going to have for snack and I think Pete could subsist on bananas and peanut butter alone. So, our supply rarely ever gets to that glorious mushy brown phase ready for baking. That was until last week, when Pete was travelling, and I found myself with two perfectly over ripe bananas on hand and the goal of the perfect gluten-free, sugar-free banana bread in my sights.
There is nothing better than warm, soft banana bread smeared with a little coconut oil or butter. Am I right? It’s my kind of comfort food. But you know me, I am not interested in birthday cake with a couple of bananas thrown in for good measure. I am talking about nutrient-rich, refined sugar-free, real-food filled, gluten and dairy-free goodness. Wow, that’s a mouthful!
For years I have been on the hunt for the perfect banana bread. I have baked, tasted and tested dozens until I finally figured I needed to take the best parts of all of them and create my own. I remember when Ashley was an infant and I would strap her in the Bjorn and wander down to the little fruit markets in my neighborhood in Toronto and buy all the “seen better days” produce for a dime a dozen. For some reason down here in Florida the stores don’t seem to have a market for the brown bananas. Just putting it out there that I would happily be their best customer.
This recipe is not completely grain-free, it is comfort food after all, but it is gluten and dairy-free for all my G/F, D/F peeps. This is now the only recipe we make around here and has been kid-tested and kid-approved by not only my own adventurous eaters but all their friends.
Have you been perfecting a recipe for years? I would love to hear about it.
- 1/2 cup oat flour (look for certified gluten-free)
- 1/2 cup organic rolled oats (look for certified gluten-free)
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs, whisked
- 2-3 bananas, mashed
- 1 tsp pure vanilla (or the seeds from one vanilla bean)
- 2 tbsp melted unrefined coconut oil
- 1 tsp fine sea salt
- 1/4 cup unsweetened almond (or coconut milk)