Gluten-Free Banana Bread with Four Fun Options
Servings: 2 9x5 loaves*
Equipment
- 9x5 loaf pan or 2 12-cup muffin tins
Ingredients
- 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
Optional Toppings
- Sunflower seeds
- Cocoa nibs
- Shredded coconut
- Chopped Medjool dates
Instructions
- 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!
Notes
*Also makes 8 mini loaves or 24 muffins.