- Prep Time: 15 min
- Cook Time: 35-40 min
- Total Time: 50-55 min
- Yield: 1 loaf bread 1x
Description
When I decided to go GF+V, the most challenging part for me was to bake with GF flours. I was so used to AP flour, butter and eggs!
My first attempts were not that great. Cakes would turn out to be super heavy or just crumbly with no moisture whatsoever. But banana bread was one recipe that I did over and over again until I got it right! Or at least the way I like it: super moist, good to eat warm or cold, for breakfast or as a dessert with some ice cream in the summer. Its the perfect combination of sweet and tangy.
Ingredients
DRY INGREDIENTS
1 1/4 cups almond flour (or GF flour if you prefer)
2 1/2 cups GF oats
3 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon powder
1/4 tsp salt
2 tbsp flax seeds (+2 tbsp water to soak them)
1/4 cup coconut sugar
WET INGREDIENTS
3 ripe bananas
1/2 lime juice
3 tbsp avocado oil (or coconut oil)
1/4 cup almond butter (unsalted and any texture you choose is fine)
1/2 tsp vanilla extract
3/4 cup almond milk or any plant based you have in your fridge
Instructions
Preheat your oven to 350 and line your pan with parchment paper. I use a 8×5 inch bread loaf pan.
1. In a large bowl mix all dry ingredients with a whisk and set aside.
2. In a separate bowl, mash the bananas, add the lime juice first and then the rest of the wet ingredients.
Note: I prefer to use avocado oil but if you choose coconut oil, make sure it’s not too hard or it will clump when you try to mix it. In that case, it’s best to melt it a bit. If you do so, your milk should be either room temperature or you can also mix it with the coconut oil when you melt it. Also, adding sugar is optional. Most of the time I bake it without since bananas are already sweet enough for me.
3. Pour the wet mixture into the dry ingredients and make sure you mix thoroughly.
4. Bake for 35-40 min.
It’s that simple!
Enjoy!
xo