Ever since I was young, I knew I had a love affair with banana bread. From the aroma that consumed the entire house to the sweet and spongy texture that left a lingering taste on my tongue for hours. Every time my mom made a fresh loaf, I would (not so patiently) wait for it to cool down so I could devour a piece (or two.)
As I got older and more experienced with nutrition, I knew I wanted to recreate my mom’s infamous banana bread recipe with cleaner ingredients that also maintained its lovely taste and texture. I knew it wasn’t going to be easy, but I was determined to do so!
I have been testing different versions of this recipe for a few months to recreate the same taste and texture, and unfortunately, not all of them were successful. With trial and error, I have finally perfected the recipe!
Gluten Free Banana Bread
Ingredients
- 3 brown bananas
- 2 eggs
- 4 tbsp raw honey
- 3 tbsp dairy free milk
- 1 tbsp vanilla
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups gluten free oat flour
- 1 tbsp cinnamon
- 1/2 cup dark chocolate chips (optional)
- 1/2 cup walnuts, chopped (optional)
Instructions
- Preheat over to 350 degrees F.
- In a large bowl, mix wet ingredients, honey and bananas until fully combined.
- Sift all dry ingredients together and slowly add to wet mixture. *Try to avoid over mixing. Mix in chocolate chips and walnuts.
- Pour mixture in well greased bread loaf pan. (I like to coat the pan with some flour or line it with parchment paper to avoid it from sticking.)
- Top bread with additional chocolate chips, chopped walnuts or freshly cut banana slices.
- Cook for 35-40 minutes or until a toothpick comes out clean. Let cool, cut and enjoy!