Photo by AMMIAM
Photo by AMMIAM
I like bananas sweet… so I basically wait for days until the bananas in my kitchen begin to get their brown spots before I’m ready to eat them. However, they go from sweet/ripe to black pretty quickly! Banana bread is my go-to for this type of situation… also freezing chunks of them to make banana ice cream since it’s summer! But let’s get to the bread.
I’ve been experimenting more and more with gluten free options for nutritional and dietary reasons, and right now, oat, almond, and coconut flours are my favorite. Oat flour in particular is super easy to make if you usually oats on hand since you just need to grind some oats and you’re good-to-go. This recipe is using oat and coconut flour, and is seriously delicious. Husband approved. And when I say Husband approved, I mean someone who couldn’t care less about it being gluten free or not, it just needs to taste delicious and not have a weird texture… check AND check.
This recipe is adapted from this wonderful Instagram account I follow, called “HappyWife_HealthyLife” with some alterations to make it dairy free. There are eggs, but I would imagine it can be substituted… if you try that, you may want to add more oat flour instead of the coconut because coconut flour does best with real egg.
1 cup oat flour
1/2 cup coconut flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2 eggs (lightly beaten)
3 medium ripe bananas (mashed)
1/4 cup maple syrup or honey
1/4 cup coconut oil (melted)
1/4 cup coconut cream
1/2 tsp vanilla extract
1/4 cup chopped pecans (+ some whole for topping)
Preheat the oven to 356 degrees fahrenheit. Line a loaf pan with parchment paper.
Mash the bananas and set aside. Combine dry ingredients in a bowl. Separately combine the coconut oil, syrup, vanilla, eggs, coconut cream and then stir into the mashed banana. Add mixture to the dry ingredients and fold in (do not over-mix, I used a spatula manually). You want this to be a little lumpy and not too thin, but properly mixed. Add the chopped pecans, one last fold, and pour the batter into your lined loaf pan. Top it off with some whole pecans (optional).
Bake for 40-45 minutes. Cool on a dry rack for at least 15 minutes. The banana bread will be a little dense coming out of the oven and a little gooey. Can serve after or can be stored in the refrigerated and either eaten cold or zapped quickly in the microwave. Tastes delicious with a little butter too!