Gluten Free · Recipes

Good For You Banana Bread (and NO it doesn’t taste like cardboard!)

Hello 2017!  Does anyone know where the last 2 weeks of December 2016 went?  Mine was whisked away by time with family in the snow and on skype and around food and cookie exchanges.  I definitely spent less time at the computer sharing all the Blood Sugar Balancing Breakfasts that I had intended to but I guess that means I have more recipes to BEGIN the year with eh?  Lets start the year with one of my favorites!

It would be harder to find a banana bread recipe that is healthier OR easier to make!  It is versatile (see option for making it with applesauce), easy (even your your kids will love smashing the bananas), and convenient (you likely have all the ingredients  in your cupboard)!  No need to go to the store!  It is low in added sugar and higher in fiber than most of its counterparts!  Hands down this is my favorite bread recipe.

If you would like to SEE just how to make this in less than 10 minutes, check out my recipe on my You Tube Channel HERE.

Yield: Approx 10 slices

Active Time:  10 – 15 min

Bake Time: 45- 50 min 


3 Bananas (or 1 ½ cup Applesauce)

1 Egg

1 tsp Vanilla

¼ cup 100% Pure Maple Syrup (or Honey)

1/3  Cup Coconut oil, unmelted (or butter)

1 ½ Cup Oat Flour (store-bought or homemade. See below)**

1 Tbsp Cinnamon

¼ tsp Nutmeg (optional)

¼ tsp Allspice (optional)

1tsp Baking Powder

½ tsp Baking Soda

¼ tsp salt


  1. Preheat oven to 350F.
  2. Spray a loaf pan with non-stick spray OR line a loaf pan with 2 pieces of parchment paper (cut to fit), one length-wise, one cross-wise, like a sling. Using parchment paper is recommended as it makes it easier to remove bread from pan later without tearing it.
  3. Peel bananas and place them in a bowl. Using a potato masher or fork, mash bananas until they reach a smooth, pudding-like consistency (small lumps are ok). Add in egg, vanilla and maple syrup and mix until smooth. Since coconut oil (or butter if using) is solid, place the 1/3 cup into a small bowl and microwave it in one minute increments until it is liquefied.  It should take about 2 minutes.  (Do NOT microwave ALL of the wet ingredients together, the egg will cook!).  Add coconut oil to other wet batter and mix until incorporated.
  4. In a separate bowl, combine all dry ingredients together.
  5. Add dry into wet ingredients until all traces of dry flour is gone. Be careful to not over-stir.
  6. Pour batter into parchment lined loaf pan and bake for 45 – 50 min or until a toothpick inserted comes out clean. Let cool completely and then removed from pan.
  7. Wrap in plastic wrap and store in refrigerator for 7 days or in freezer up to 6 months.

** You can create your own oat flour using your food processor.  Add rolled oats to your food processor and process until a flour-like texture is achieved.  Since your result may not be a perfect one:one ratio of whole rolled oats to oat flour, make your final measure for the recipe after  you have made it into flour, Just to be safe)

Recipe adapted from


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