One Bowl Gluten Free Banana Bread

• Vegetarian
• Gluten free

• Produce

  • 3 Bananas (~1.5 cups or 337 g, medium ripe

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Honey

• Pasta & Grains

  • 1 1/4 cup Oats, gluten-free

• Baking & Spices

  • 1/4 cup (55 g organic brown sugar, packed organic
  • 1 1/4 cup Almond meal
  • 3 1/2 tsp Baking powder
  • 1/4 cup Cane sugar, organic
  • 1/2 tsp Cinnamon, ground
  • 1 1/4 cup Gluten-free flour blend
  • 3/4 tsp Sea salt
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3 tbsp Grape seed or coconut oil

• Dairy

  • 3/4 cup Almond or dairy milk, unsweetened

Found on minimalistbaker.com

Description

Ingredients

• 3 medium ripe bananas (~1.5 cups or 337 g)
• 1/2 tsp pure vanilla extract
• 1 egg (or sub 1 chia or flax egg – see notes)
• 3 Tbsp (45 ml) grape seed or coconut oil, melted
• 1/4 cup (50 g) organic cane sugar
• 1/4 cup packed (55 g) organic brown sugar
• 2-3 Tbsp (63-84 g) honey, depending on ripeness of bananas (or sub maple syrup)
• 3.5 tsp baking powder
• 3/4 tsp sea salt
• 1/2 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

Directions

• Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper.
• 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.
• Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
• Let cool completely before cutting or it will be too tender to hold form.
• Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

Nutrition