I don’t think I’ve ever met anyone who doesn’t like Banana Bread.
It’s probably one of the most popular baked goods. Everyone has their favourite recipe. I’ve had a few over the years but never really found “the one”.
Make this in the morning and enjoy it with your babes (and a cup of your designated warm beverage).
Make it in the afternoon and enjoy it as an afternoon snack.
Frost it at night with a lovely and light icing and enjoy it for dessert. Regardless of the time of day, you will love this.
I made it for our gluten-friendly guests on the weekend and they loved it. You will too.
- 2 1/2 tablespoons ground flax combined with 3 tbsp of warm water
- 3/4 cup granulated sugar (plus extra for sprinkling)
- 1 cup mashed banana (usually about 3 medium sized bananas)
- 1/3 cup unsweetened applesauce + 3 tablespoons
- 1/3 cup coconut oil (plus extra for brushing), liquified
- 1 tablespoon vanilla
- 1 3/4 cups gluten-free flour mix (I use my bean-free mix, click here for the recipe)
- 1/4 cup buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon (optional)
1. Preheat the oven to 350 degrees. Line an 8×8 pan with parchment or brush with extra oil.
2. Combine the flax-water mixture with the sugar until the mixture is a little frothy.
3. Add the bananas, all of the applesauce, oil, and vanilla.
4. In a large bowl, sift the flours, baking powder, baking soda, sea salt, and cinnamon. Mix well.
5. Add the wet mixture to the dry mixture and stir just until combined (now would be a good time to add 1 cup of chocolate chips or nuts if you like them in your banana bread).
6. Pour batter into your baking dish and sprinkle the top with a handful of sugar.
7. Place in the oven and bake for 20 minutes. Remove from the oven and brush with some melted coconut oil. Bake for another 20 minutes – or until tested with a knife.
8. Let cool in pan on a wire rack. Cut into slices or squares and enjoy. Store on the counter for 3 days, if it lasts that long!