Gluten-Free Banana Bread
Most banana bread recipes are more like cake: much too much sugar and made with white flour. This recipe uses oatmeal, so it’s got 25% more protein and 4 times the fiber of a common banana bread. Instead of pure white sugar, this uses a small amount of maple syrup, but mostly relies on bananas for sweetness. It’s a terrific way to start your day.
In addition, it’s mostly gluten-free. (Although many oats are manufactured in facilities that also handle wheat, and some people with gluten intolerance also cannot tolerate avenin, the protein in oats.)
- 3 medium very ripe bananas
- 2 cups old-fashioned rolled oats
- 2 large eggs
- ¼ cup maple syrup
- 1 teaspoon baking soda
- Preheat oven to 350 degrees Fahrenheit. Prepare a 9×5-inch loaf pan by lining it with parchment paper.
- Blend all ingredients in a blender until you create a smooth, well-combined batter. Pour batter into the loaf pan, and bake for 20-25 minutes. Check doneness by inserting a toothpick; when it comes out cleanly, the loaf is done.
- If serving immediately, cut off the amount to be served but allow the rest to cool completely in the pan. If planning to store, allow to cool completely in the pan before storing in an airtight container in the refrigerator. Can be frozen by wrapping tightly in a freezer-safe wrap, then storing in a freezer-safe baggie.