My newborn gluten-free banana bread just hit a home run!
Perfect for breakfast, as it is minimally and naturally sweetened: it relies on the natural sweetness of the bananas. I have just developed the recipe a few hours ago, and couldn’t wait to share (the recipe, not the bread, that is, as I have just about sold it out). I’m rushing to write it down, not just because I am so excited about it, but because I don’t want to forget what I did.
I looked around me in my daughter’s kitchen, after the children asked me to make a banana treat. I was intent on making a very high fiber bread that would promote… regularity (a perennial quest, for many of us), even while it tastes fantastic. My daughter, and indeed, all my children, have a super healthy pantry, just as I do, so finding what I need to make the healthiest treats is no trouble ever.
My gluten-free banana bread is the answer to your lower carb prayers!
I just threw all my ingredients in a bowl, mixed, poured, baked and prayed. It’s the best! It is so nutritious that you can very easily make it a significant part of your meal: a nice slice of my gluten-free banana bread with a smear of butter, cream cheese or nut butter makes a terrific breakfast. And with a big salad or soup, it will make the perfect meal.
Both the oats and the flax give the bread its hearty flavor and texture. Oat is the dream grain, in every respect. Flax is a nutritional powerhouse, with a mild and unobtrusive flavor, and very inexpensive. And the optional touch of cocoa gives it its deep dark color and added zing.
I am sure you can tweak the ingredients to suit your preferences, but for now, since this is my latest born, I will leave it just as is, until I can tinker with possible variations, including a no-carb one.
2 cups old fashioned oats
2 cups ground flax
2 cups almond meal, not blanched (If you can't have nuts, substitute more flax meal and more oats, in equal parts)
1/2 cup pure maple syrup
1/2 cup almond or coconut milk
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon sea salt
1 cup coconut oil
1 cup unsweetened shredded coconut
1/4 cup pure cocoa powder, optional
4 very ripe bananas
1/2 cup chopped nuts, optional
Preheat the oven to 350*F
Mix all ingredients by hand thoroughly in a bowl, breaking up the bananas as you go to blend them in. Mix only until combined.
Pour the batter into two greased loaf pans. Bake for 1 hour.
Muffins: Pour the batter into 2 dozen muffin molds, and bake at 350*F for about 40 minutes, or a little longer, until the tops spring back when pressed.