I love bananas. I love them plain, I love them with peanut butter, I love them in oatmeal, I love them in nice cream, and last but not least I love them in banana bread! In fact, I love them so much that my mom sometimes has to HIDE bananas from me so I don’t devour them all!
Not long ago, we had bunches and bunches of bananas. So many that my mom didn’t have to hide them from me! I decided to switch up my usual banana routine (pop them in the freezer and use them in smoothies and nice cream) for banana bread!
I’d seen a picture of yummy-looking banana bread on an account I follow on Instagram, so I looked up the recipe for it! It called for gluten-free all-purpose flour, which I don’t love, so I subbed almond and oat flour for the gf all-purpose flour! I love the nutty flavor and extra protein that the almond flour adds to the bread. Oats and bananas are just a perfect match, so oat flour worked well in this recipe. Steph’s recipe also called for applesauce, but I don’t love apples and bananas together so I omitted it. I also added vanilla and cinnamon to the bread, because they make everything better.
This bread is delicious, and healthy enough to eat for breakfast! It doesn’t contain any refined sugar, oil, animal products, or gluten. Hoorah! Use your ripe bananas to make this simple and sweet recipe!
makes 1 loaf
- 3 bananas
- 1 teaspoon vanilla
- ½ cup almond flour
- ½ cup gluten-free oat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
Preheat the oven to 350 degrees F. Blend the bananas and vanilla together either by hand, with a mixer, with a food processor, or in a blender. Add in the dry ingredients : almond flour, oat flour, baking soda, baking powder, and cinnamon. Mix everything together until just combined. Line or spray a bread pan with cooking spray. Pour the batter in. Put the bread in the oven and bake it for 45 minutes, or until the top is golden-brown and the middle is no longer gooey. Take it out, let it cool, slice, and enjoy!