50% of the time I want a basic banana bread- no nuts, no drizzle, no fancy. The other 50% of the time I want some excitement in the form of toppings or mix-ins. 100% of the time I like banana bread.
This recipe is spot on without the addition of anything extra, but also yields quite nicely to a variety of nutritious toppings. I tried chopped Medjool dates, sunflower seeds, coconut shreds and cacao nibs.
You can get 8 small loaves or 2 big ol’ loaves (or 1 big plus 4 mini, but you probably figured that out already) from this recipe. Although the big loaf is delicious, I think the texture is slightly better in the smaller loaves. Plus more loaves means more topping options or sharing…if you’re into that sorta thing. ;).
Gluten-Free Banana Bread with Four Fun Options
- 9x5 loaf pan or 2 12-cup muffin tins
- 2 cups Bob’s Red Mill gluten-free flour
- 2 cups gluten-free oat flour
- 8 large very ripe bananas, mashed (about 4 cups)
- 3/4 cup coconut sugar
- 1/2 cup applesauce
- 1/2 cup coconut oil, melted
- 4 large eggs
- 1/4 cup milk of choice
- 1 tsp vanilla
- 2 tsp baking powder
- 2 tsp baking soda
- Sunflower seeds
- Cocoa nibs
- Shredded coconut
- Chopped Medjool dates
- Preheat oven to 350°. Lightly grease 2 9×5 inch loaf pans or 8 small loaf pans, set aside.
- In a large bowl, combine flours, baking soda, baking powder, and salt, set aside.
- Remove peels from ripe bananas and mash well, until little to no clumps remain.
- Heat coconut oil in glass measuring cup in microwave for 15-20 seconds or until melted. In a separate glass bowl, mix together melted oil, sugar and applesauce. Stir in lightly beaten eggs, milk, vanilla, and mashed bananas until well blended.
- Gradually stir banana mixture into flour mixture; just until moistened. Pour batter into prepared loaf pans. Optional: Sprinkle top of batter with variety of toppings.
- Bake in preheated oven for 50 to 55 minutes (for large loaf) or 30-35 minutes for small loaves. For both sizes, make sure a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 5 minutes, then place on a wire rack. Slice and serve warm!
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