Easy Gluten Free Banana Bread
This loaf of banana bread was gone within a week. I live alone. Okay, I had some visitors and they helped out with eating banana bread, but basically I took down this guy by myself. And I wonder why I’ve gotten fat living in SF.
I’m super-concious about wasting food. I have no idea why. I’m literally not conscious about wasting anything else in my life, besides a good outfit when I’m not going to see anyone (i.e. cute boys) that matters. (Ugh, great, I have to wear clothes the whole time I’m home.) Anyway, I’m constantly trying to make super-healthy banana bread because then I’m not wasting bananas. I buy bananas then eat them like half at a time over the course of a week so I also have a lot of frozen bananas for smoothies.
Let’s just say it took me like 12 tries to make a batch of banana bread that not only was delicious, but could be photographed for the blog. The number one thing I probably did was stop being a freak and didn’t put spinach in it. I made an amaze zucchini bread last week that also is already gone but would not photograph well… womp womp.
If you’re looking for fluffy, traditional banana bread… this isn’t it. This is denser and is really good cold with a little bit of cocoa marscapone or walnut butter (or any nut butter, really). I would eat a piece pre-run if I woke up starving.
Because I made it, this is refined sugar free, gluten free and if you switch out the egg for a flax egg, vegan! It’s also 92 calories for one slice which makes me feel way less guilty about the speed at which I ate it. 92 calorie banana bread? You’re welcome. I’m linking up with Tina and Deborah for their amazing Meatless Monday posts!
- 2 ripe bananas
- 1 cup rolled oats
- 1 cup peanut flour
- 1 cup pumpkin puree
- ½ cup unsweetened apple sauce
- 1 egg
- 1 tbsp coconut oil, melted
- 2 tsp baking soda
- 1 tsp cinnamon
- ⅛ tsp salt
- Preheat oven to 400F. Line a bread pan with parchment paper.
- Place all ingredients in a Vitamix, high powered blender or food processor and mix well. Alternately, if you don't have any of those, just mash bananas really well and mix together.
- Pour mixture in lined bread pan and bake for 40-45 minutes or until a fork inserted comes out clean.
- Let cool completely and store in fridge up to one week.
Chat with me:
Don’t you hate wasting a cute outfit? What do you do to reduce food waste?