This bread is:
Hearty
Perfectly moist
Loaded with banana flavor
Just sweet enough
Spotted with oats and almond meal
Slightly nutty
Incredibly satisfying
Altogether dreamy
Trust me, you’re gonna love this bread. Enjoy!
| 3.5 medium very ripe bananas | (~1.5 cups or 337 g) |
| 1.5 /2 tsp pure vanilla extract | |
| 1 egg | |
| 3 Tbsp (45 ml) grape seed or coconut oil, melted | |
| 40g Coconut sugar | |
| 45g brown sugar | |
| 1 Tbsp honey | |
| 4 tsp baking powder | |
| 3/4 tsp sea salt | |
| 3/4 tsp ground cinnamon | |
| 3/4 cup (180 ml) unsweetened almond or dairy milk | |
| 1 1/4 cup (137 g) almond meal | |
| 1 1/4 cup (200 g) gluten free flour blend | |
| 1 1/4 cup (112 g) gluten free oats |
Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper or spray with nonstick spray.
Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir. milk can be a little bit warm, don't be too hot.
Bake for 30 minutes. Then cover with foil, bake another 23 mins, check, then can adjust the temperature to 150 around, bake another 10 - 15 mins, then turn off the oven, leave the bread inside for a while if you feel inside is not well cooked.
