So when I saw this recipe on Pinterest, I thought, “AHA! Someone’s already done it for me!” And pinned it. Awhile ago. Like… almost a year. And I still haven’t made it. So of course I decided to make it now, right at the beginning of January when everyone in my house (including me) is eating healthy. ‘Cause… it seemed like a good idea at the time. HOWEVER, if you check out the recipe ingredients, you’ll see that this really is a pretty healthy version of banana bread – as long as no one eats half of it, which has happened in the past by people who shall remain nameless. *cough*Chuck*cough*
It has a LONG ingredient list, and if you don’t already have various gluten free flours in your pantry, this is going to be pretty expensive. But if you DO have these flours, you probably have everything else, or a reasonable substitution.
Preheat the oven to 350 degrees.
Assemble the ingredient:
- 3 medium ripe bananas (~1.5 cups)
- 1/2 tsp pure vanilla extract
- 1 egg
- 3 Tbsp grape seed or coconut oil, melted
- 1/4 cup organic cane sugar (I just used regular sugar, because that’s what I have)
- 1/4 cup packed brown sugar
- 2-3 Tbsp honey, depending on ripeness of bananas
- 3.5 tsp baking powder
- 3/4 tsp sea salt (I used kosher because I’m out of sea salt – yes, still!)
- 1/2 tsp ground cinnamon
- 3/4 cup almond or dairy milk (dairy because… cows)
- 1 1/4 cup almond meal (see my note in the recipe on this)
- 1 1/4 cup gluten free flour blend (she uses her own blend – I used Bob’s Red Mill)
- 1 1/4 cup gluten free oats (I think you need to use rolled, not quick cook oats)
RATING: 2 1/4 stars
UPDATE TODAY, 2 days after baking: It’s falling apart, but the flavor is still good and it’s not gritty. I’m guessing that’s because the majority of the dry ingredients are oats and almond flour, rather than the all-purpose. But we won’t eat it all… And you do have to toast and add at least one of butter or honey.