Healthy Banana Bread Gluten-free & dairy- free
Ingredients:
• 3 medium-large very ripe bananas with brown spots, 1 cup mashed
- 3 large eggs
- 1/4 cup any sweetener, I use maple syrup
- 1/4 cup any mild oil or melted butter, I use avocado oil
- 1 cup peanut butter
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 3 cups oats flour (gluten free)
- Cooking spray, I use Misto
Method:
- Preheat oven to 350 degrees F, line metal 9 x 5 loaf pan with parchment paper or leave non-stick as is. Spray only bottom and lower 1" with cooking spray. Set aside.
- In a large mixing bowl, add bananas and mash with a masher. Then add eggs, sweetener, oil, peanut butter, cinnamon, baking powder; whisk until combined.
-Add oat flour ( gluten free) and stir and mix gently with spatula to combine.
-Pour batter into previously prepared loaf pan and bake for 30- 45minutes or until the toothpick inserted in the middle comes out clean.
- Remove oats flour (gluten free) banana bread from the oven and transfer to a cooling rack to cool off for 10 minutes.
-Remove bread from a loaf pan and let it cool off completely.
- Slice with sharp serrated knife - works best with breads to keep them from falling apart.
#Lemon8Challenge #bananabread #Recipe #baking #healthydessert
I've been experimenting with gluten-free and dairy-free recipes for a while, and this banana bread stands out as one of the best in terms of taste and texture. The use of oat flour makes it light yet hearty, and incorporating peanut butter not only adds moisture but also packs in protein, making it a more satisfying snack or breakfast option. One tip that has worked for me is ensuring the bananas are very ripe—those brown-spotted bananas contribute natural sweetness and a delightful banana flavor that can't be beaten. I also like using avocado oil since it's mild and won't overpower the other flavors, but you could substitute it with melted coconut oil for an added subtle richness. Baking at 350 degrees Fahrenheit for 35 to 45 minutes usually yields a perfect golden crust. Keep an eye on the bread starting at 30 minutes by inserting a toothpick; if it comes out clean, it’s done. Letting the bread cool completely before slicing is crucial to avoid a crumbly mess. A serrated knife helps achieve clean slices without breaking the loaf apart. For an extra indulgent touch, I sometimes add a handful of dark chocolate chips or chopped nuts to the batter. This variation still keeps the bread healthy while adding texture and slight sweetness. This recipe is wonderful for people with dietary restrictions but also great for anyone looking for a wholesome treat. The blend of cinnamon and a hint of baking powder gives just the right balance of spice and lift without using artificial ingredients. Plus, sweetening with maple syrup keeps it naturally sweet and vegan-friendly. Overall, this banana bread pairs well with a cup of tea or coffee and makes a nutritious snack for both kids and adults. Whether you're gluten-free, dairy-free, or simply seeking a healthier alternative to traditional banana bread, this recipe delivers impressive results every time.