Some how I amassed three bunches of very ripe bananas last week. I don’t even usually even buy bananas, but there they were. Naturally, banana bread seemed like the logical solution.
It’s hard, though, to find a recipe for banana bread that doesn’t involve a cup of sugar and plain old wheat flour, plus we were sick so we were avoiding cooked dairy at the time. So I put this recipe together from snippets of other recipes.
Oftentimes this results in failure, but I am glad I tried it because my husband said “This is the best banana bread ever.” So naturally I made four loaves in three days.
It is definitely not as sweet as its sugary-counterparts, but it is loaded with yummy banana flavor, sans the sugar, gluten, and dairy.
Makes 2 loaves.
- 6 very ripe bananas medium-large
- 2⁄3 cup melted coconut oil
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups oat flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup chopped walnuts or almonds
- Preheat oven to 350 degrees and grease two loaf pans. In a large bowl mash bananas with a fork until they form a slightly chunky banana paste. Add melted coconut oil and incorporate. Beat in eggs and vanilla.
- In a separate, medium-sized bowl combine oat flour, cinnamon, baking powder, baking soda, and sea salt. Whisk together until completely combined.
- Add the dry ingredients about 1/3 at a time, mixing until barely combined each time. After all of the dry ingredients have been added fold in the nuts.
- Scrape batter into prepared loaf pans and bake in 350 degree oven for 45-50 minutes, or until a knife comes out clean when inserted into center of loaf. Turn out onto a cooling rack and cool completely before cutting, lest you run the risk of an extra-crumbly bread.
- Enjoy with plenty of butter if you can tolerate it.