Six-Banana Gluten-Free Banana Bread

No room in the freezer. Got plenty of dried bananas. What do I do with about twenty ripe bananas?

Recipe of the Day – 6-Banana-nana Bread

Ingredients:

1/4 c. coconut oil, melted
2 T. flax soaked in 6 T. water, or 2 large eggs
1/3 c. honey or other sweetener
1/4 c. almond yogurt or sour cream
1 pinch vanilla powder or 2 tsp. vanilla extract
6 medium/large very ripe bananas, squeezed in the peel
2 1/4 c. oats
1 1/2 tsp. baking soda
1 tsp cinnamon
pinch salt, optional and to taste

options: shredded coconut, cacao nibs

Directions:

  1. Preheat oven to 350F. Oil and and flour the pan; set aside.
  2. Add the eggs, sugars, almond yogurt or sour cream, vanilla, and whisk to combine.
  3. Squash the bananas in your hand, before you peel them. Add the bananas and stir well.
  4. Add the flour, baking soda, cinnamon, optional salt, and fold in with spatula or stir gently with a spoon; don’t overmix or bread will be tougher.
  5. Bake 9×5 loaf for 60 to 75 minutes (I baked 68 minutes), or until the top is golden, and the center is set, and a toothpick inserted in the center comes out clean.. In the final 10 to 15 minutes of cooking, or at any point if your bread is getting a bit dark before the center is setting, tent with foil. Baking times for loaves will vary based on moisture content of bananas, pan sizes, climate, and ovens
  6. Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before slicing. Serve plain, or with peanut butter, jam, or your favorite spread.
  7. Word of the Day – abundancia – abundance

Tip of the Day – Banana bread makes good french toast!

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