-
Prep time
15 minutes
-
Cook time
25 minutes
-
Serves
6-8
Author Notes
A delightful banana bread that is moist and gluten-free with a secret ingredient: olive oil. Healthier alternative to the usual banana bread with granulated sugar and wheat flour. Sweetened with maple syrup or honey. —Adrienne
Ingredients
- Wet Ingredients
-
1 cup
mashed bananas (does not have to be ripe, but don't use green)
-
1/2 cup
olive oil
-
3
eggs (if vegan, egg alternative)
-
2-3 tablespoons
maple syrup
- Dry Ingredients
-
1 1/2 cups
all purpose flour (I used ½ c. almond flour, ½ c. cashew flour, ¼ c. sprouted brown rice four and ¼ c. coconut flour)
-
1 teaspoon
baking soda
-
4 pinches
sea salt
Directions
-
Preheat oven and bake at 350ºF.
Stir flour, baking soda and salt in a bowl to incorporate. Can sift flour, but it is not a must.
-
In a larger bowl, add wet ingredients (I recommend mashing the bananas first, measuring bananas until 1 cup, and then adding other wet ingredients), and whisk ingredients together.
-
Add dry ingredients to wet ingredients stirring well to combine. Put a little oil at bottom of bread loaf pan so as to prevent sticking and pour batter into pan. Smooth top of batter before putting in oven.
-
Bake for 25-30 minutes (check for your preference of bread consistency). Let cool in pan once removed from oven for about five minutes.
See what other Food52ers are saying.