Friday, January 20, 2017

Gluten-Free Banana Bread

Yield: 1 loaf (or 12-15 muffins)

3 ripe bananas
1 egg (or 1 chia or flax egg)
3 tbsp coconut oil, melted
1/2 cup organic cane sugar
3/4 tsp salt
1/2 tsp cinnamon
1 tbsp baking powder
3/4 cup unsweetened almond milk
3 tbsp maple syrup
1/2 tsp vanilla extract
1 1/4 cup almond flour
1 1/4 cup gluten free flour
1 1/4 cup rolled oats

1. Preheat oven to 350F. Line a 9x5-inch loaf pan with parchment paper (or line muffin tin with liners).
2. In a large bowl, mash bananas. Add egg, coconut oil, sugar, salt, cinnamon, baking powder, almond milk, maple syrup, and vanilla. Stir to combine.
3. Add almond flour, gluten free flour, and oats. Stir to combine.
4. Bake for 60 to 75 minutes. It should feel firm and be crackly and golden brown on top when done.
5. Let cool completely before cutting. Store leftovers in a covered container for up to a few days or freeze.

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