Updated: Dec 31, 2020
A perfect level of sweetness in this wonderful gluten and dairy free quick bread.
With almond flour and oats, this banana bread is hearty enough to be a breakfast that sustains you through lunch and sweet enough to be a delicious desert or snack with coffee or tea.
SHOPPING LIST / INGREDIENTS
Ripe bananas (3 mashed)
Pure vanilla extract (1/2 teaspoon)
Coconut oil (3 Tablespoons)
Cane sugar (1/4 cup)
Brown sugar (1/4 cup)
Maple syrup (1 Tablespoon)
Baking powder (3 1/2 teaspoons)
Salt (3/4 teaspoon)
Ground cinnamon (1/2 teaspoon)
Canned coconut milk (3/4 cup)
Almond flour (1 1/4 cup)
Gluten free flour (1 1/4 cup)
Gluten free rolled oats (1 1/4 cup)
Prep. Preheat oven to 350 degrees. Grease 9x5 inch loaf pan with coconut oil. Line pan with parchment paper.
Mix. Whisk all ingredients except flours and oats in a bowl until thoroughly mixed. Stir flours and oats into batter. Place batter into loaf pan.
Bake. Bake banana bread for 75 minutes until a toothpick or cake tester comes out clean.