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Prep time
15 minutes
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Cook time
25 minutes
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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
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Ingredients
- Wet Ingredients
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1 cup
mashed bananas (does not have to be ripe, but don't use green)
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1/2 cup
olive oil
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3
eggs (if vegan, egg alternative)
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2-3 tablespoons
maple syrup
- Dry Ingredients
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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)
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1 teaspoon
baking soda
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4 pinches
sea salt
Directions
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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.
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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.
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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.
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Bake for 25-30 minutes (check for your preference of bread consistency). Let cool in pan once removed from oven for about five minutes.
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