RECIPE: Brilliant Banana Bread

This recipe links to the post ‘My Heart Beats for Banana Bread’

Makes 1 loaf

  • 3 cups gluten free oats
  • 1½ tsp gluten free baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 very ripe bananas, mashed
  • 1 tbsp melted coconut oil
  • 1/3 cup coconut palm sugar
  • 1 tsp pure vanilla extract
  • 1 tbsp cinnamon
  • 1 cup walnut pieces
  • 2 organic free range eggs, beaten
  1. Preheat oven to 170°C. Grease and line a 9” × 5″ loaf tin with baking parchment.
  2. Make the oat flour: Place oats into a blender and process for 1-2 minutes until they resemble a flour. Pulse a couple of times to check all the oats are evenly ground.
  3. In a medium bowl whisk together the oat flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside.
  4. In a separate large bowl mash the bananas with the coconut palm sugar, vanilla extract, eggs and oil (make sure the oil is warm but not hot to avoid scrambling eggs) for 1-2 minutes until the consistency is smooth and creamy. I like to leave some small chunks of banana for texture. Slowly add in oat flour mixture and mix until just combined then fold through the walnut pieces.
  5. Pour the batter into prepared loaf tin. Bake for 35-40 minutes or until knife inserted into centre comes out clean. Cool for 10-15 minutes, then remove from tin and place on wire rack until cold. Cut into slices and enjoy!

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