Inspired by the recipe from Minimalist Baker, I made a few small tweaks for personal preference to create the most perfect banana bread recipe.
makes 12 slices
3 medium ripe bananas
1 tsp vanilla extract
2 flax eggs (2 TBSP flax meal + 6 TBSP water)
2 Tbsp canola or melted coconut oil *(optional) add water or applesauce instead
1/4 cup cane sugar
1/4 cup packed brown sugar
3 1/2 tsp baking powder
1/4-1/2 tsp sea salt *optional (I forgot to add it once and the bread came out fine!)
1 tsp ground cinnamon
3/4 cup unsweetened almond or dairy-free milk
1 1/4 cup almond meal
1 1/4 cup gluten free flour blend
1 1/4 cup gluten-free oats
Preheat oven to 350 degrees F
Line a 9×5-inch loaf pan with parchment paper
Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine.
Add almond meal, gluten free flour blend and oats and stir.
Bake for approx 1 hour 15 minutes.
When ready, a knife inserted should come out clean.
Bread should be crackly and golden brown on top.
If your bread is getting too brown on top and not done in the middle, cover the top with foil.