I’m slowly obtaining recipes to freeze to make my transition back to work smooth, stress free, and organized. I’m fairly certain this is an ideal I have and that it’s actually going to be very difficult, but anything I can do to make it a little less difficult I’m going to try out. I had a large ziploc bag full of frozen bananas, and quite a few strays in the freezer to use up so I figured it was a perfect time to test out some Banana Bread recipes, I tried two and settled on this one as the winner. Overall we got 5 loaves of banana bread out of my stash! I had a really yummy recipe that I always made for Carlos but it’s laden with oil and sugar and I’m really trying to cut back on the sugar intake in this house. Not to mention I’m on a mission to limit Ezekiel to no refined sugar at all (there’s another ideal). So my mission for this recipe was to make a bread that would please my husband (I’ll eat healthy anything but he’s a little harder to convince) and that I would be able to give to Ezekiel without compromising my ideal. Enter this gluten free banana bread. The recipe is adapted from one I found on The Minimalist Baker.
Here’s what you’ll need:
- 1.5 cups mashed banana (about 3 bananas)
- 1/2 tsp vanilla
- 1 egg
- 3 Tbsp plain Greek yogurt **
- 1/3 cup maple syrup
- 3.5 tsp baking powder
- 3/4 tsp sea salt
- 1/2 tsp cinnamon
- 3/4 cup milk of choice
- 1 1/4 cup almond meal
- 1 1/4 cup gluten free flour blend (you may need to add xantham gum depending on which blend you use.)
- 1 1/4 cup oats
** I made one loaf with coconut oil and the rest with yogurt, the loaves with yogurt were A LOT heavier than with the oil but still really good. If you don’t mind oil you could substitute this for 3 tbsp melted coconut oil.
Here’s what you do:
- Preheat oven to 350 degrees.
- Grease a loaf pan, or line it with parchment paper.
- Dump all ingredients into a bowl and mix.
- Bake for 1 hour to 1 hour and 15 minutes, when it’s done it will be firm in the center, be golden brown and have cracks on the top.
- Let cool completely before cutting so that it holds it’s form.
Let me know if you make this and how it turned out!
