This is probably the BEST banana bread I have ever made. No joke. You will be shocked when I tell you it’s completely gluten free, dairy free, and egg free! I used rolled oats and almond flour to give it the perfect crunchy outside, and still some texture on the inside.
This banana bread is packed with fiber from the ground flax seeds, almond flour, and oats. Fiber is so important for gut health, and so many new studies are beginning to come out to emphasize its many benefits. The soluble fiber found in oats (this is the kind of fiber that can dissolve in water, and form a gel-like substance) can help lower cholesterol levels. Fiber has also been shown to help control blood sugar levels, and has even shown to increase length of life (more banana bread please!).
I love this recipe because it can all be thrown into one bowl, which means less time doing dishes and more time doing other fun stuff. This banana bread is the perfect on a slow Sunday morning, and will make your house smell insane!
Ingredients:
(wet)
-3 mashed overly ripe bananas
-2 tablespoons ground flaxseed
-1/3 cup almond milk
-1/3 cup melted coconut oil
-2 tablespoons maple syrup
-2 teaspoons vanilla extract
(dry)
-4 tablespoons of coconut sugar
-1/2 cup rolled oats
-1 teaspoon baking soda
-1/2 teaspoon baking powder
–1/2 teaspoon fine salt
-1 cup Bob’s Red Mill 1:1 gluten free flour
-1/2 cup almond flour
-1/2 cup chocolate chips
Recipe~
Preheat oven to 350 degrees, and oil a loaf pan. Mix wet ingredients in a large bowl. Add dry ingredients one at a time in order listed (don’t over mix the flours at the end). Fold in chocolate chips, and sprinkle a bit more on top. Bake for 45-50 minutes, checking for doneness with a knife. Allow to cool for 30ish minutes (I know its hard! But that’s probably the most important part). Enjoy and go to banana bread Heaven.
*recipe adapted from Oh She Glows For Dinner, by Angela Liddon
