I’m sure banana bread was invented to use up over-ripened bananas, and what a lovely breakfast food it makes…or an anytime food really! If you aren’t baking for a large crowd, you can eat half and freeze the rest (or give it to a friend!)
Switch up the nuts for dates or raisins or other dried fruit for fun variations, or my personal favorite, half nuts, half dates.
Ingredients:
- DRY:
- 1¼ cups quinoa or brown rice flour (I've also used teff and buckwheat which give it a stronger flavor)
- 1¼ cups rolled oats
- ¾ cups garbanzo-fava flour
- ½ cup arrowroot powder
- ¼ cup chia seed flour
- ¾ cups raw sugar
- 1 Tbsp cinnamon
- 1 Tbsp baking powder
- ¾ tsp salt
- 1¼ cups walnuts (or replace some or all with chopped dates)
- WET:
- 2 cups ripe mashed banana (4-5)
- 1 Tbsp vanilla
- ½ cup water
Directions:
- Preheat oven to 350°F. Line a 9”x5”x3” loaf pan with parchment paper for easy removal after baking.
- In a medium bowl, mix together dry ingredients, except walnuts.
- In a large bowl mash bananas. (NOTE: Don’t use less than 2 cups.) Stir in vanilla.
- Spoon ½ to ⅔ of the dry mix into the wet ingredients and stir. Add the water and stir again. Add the rest of the flour to achieve a moist, but not sloppy, batter.
- Fold in the walnuts. NOTE: You can chop them or leave them in halves. (I prefer the crunchy results of the latter.)
- Transfer batter to lined loaf pan.
- Bake for 75 minutes. (NOTE: Even though the loaf will be browned nicely after 60 minutes, don’t be tempted to bake less than at least 70 minutes or you could end up with a too-moist middle. Test the middle with a knife or wooden skewer to be sure.)
- Cool completely before serving or it can crumble.
Banana Nut Loaf {gluten-free, oil-free, vegan}
Banana Nut Loaf {gluten-free, oil-free, vegan}
