One-Bowl Gluten Free Banana Bread
By now you have likely heard the months-long joke around “quarantine banana bread.” Essentially, everyone has been baking with all this time at home (and stress, perhaps), and banana bread has really found its time to shine. There are some informative and entertaining pieces on the subject such as this one, and I could laugh at this video on the subject all day and sometimes do.. Even CNN says banana bread is having a moment. Makes perfect sense to me.
There is something about banana bread that is everything we need right now: simple, nurturing, and reliable. This recipe is everything you expect and need from banana bread.
I’ve used oat flour here, which gives it simultaneously a soft and hearty texture and keeps it gluten free, but you could certainly swap in all purpose or whole wheat flour. Flaxseeds provide a great fiber boost, and with only 3 Tablespoons of maple syrup in a loaf it won’t send your blood sugar through the roof. I love coconut oil in this recipes, but you could swap olive oil or butter if you need to… it’ll just give it a slightly different texture.
I hope you love this loaf as much as we do – if you make it be sure to let me know, or post and tag me on Instagram at @Catwithak_ because I love to see your creations!
Thanks for getting us through this tricky time, banana bread, I knew we could count on you.
One-Bowl Gluten Free Banana Bread
Yield: 1 loaf
Ingredients:
1 cup oat flour
1 cup blanched almond flour
1/3 cup tapioca starch
½ teaspoon ground cinnamon
½ teaspoon kosher salt
1 teaspoon baking powder
3 very ripe bananas, peeled and mashed with a fork
3 large eggs, room temperature
1 teaspoon vanilla extract
⅓ cup coconut oil, melted and cooled (sub olive oil)
¼ cup Grade B maple syrup
1 whole banana, sliced in half lengthwise, for decoration (optional)
Preheat oven to 350 degrees F.
Line the bottom of a standard loaf pan with parchment, leaving extra on each short side to easily pull the bread out. Spray with preferred cooking oil/spray.
In a large mixing bowl, whisk together the eggs, vanilla, and maple syrup. Stream in the coconut oil and whisk thoroughly. Add the 3 mashed bananas and whisk to combine.
Add the flours, tapioca starch, baking powder, cinnamon, and salt and fold in until no traces of flour are detectable.
Transfer to your loaf pan, and top with the split banana, if using. Bake for 45-60 minutes or until tester just comes out clean. Cool (if you can), and enjoy! Freezes beautifully too.
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