The Little Black Coffee Cup

View Original

Banana Bread (V + GF)

Ashley Tomlinson

Having grown up on an island with banana trees in the back yard, I've made a lot of banana bread in my life. No matter where I have lived since—or what time of year it is—baking banana bread has always been a comfort to me. The flavor, aromas, and labor involved remind me of home. 

This particular island inspired recipe is very different that the ones that I grew up making as it contains no wheat flour or animal products. Nevertheless, I promise it tastes every bit as moist & decadent as a traditional one. 

It is very important that the bananas be overripe and browning. If my bananas reach the desired overripeness before I am ready to use them, I peel and store them in a container in the freezer. That way, the bananas are ready when you need them. 

Banana Bread (V + GF) 

Recipe:

  • 2 Cups Almond Meal
  • 2 Cups Quick Cooking Oats (Gluten Free) 
  • 3/4 Cup coconut palm sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp salt
  • -----------
  • 4/5 Overripe bananas
  • 3/4 Cup Non Dairy Milk (I used unsweetened soy - can substitute fruit juice if you'd like)
  • 3 Tbsp Olive Oil + extra for greasing the pan
  • 2 tsp Pure Vanilla Extract
  • 1 1/2 Cups Walnut halves and pieces *optional

Method:

  1. Preheat your oven to 375 degrees.
  2. In a large mixing bowl combine all dry ingredients thoroughly: almond flour, oats, coconut sugar, baking soda, baking powder and salt. 
  3. Peel bananas and mash them in a medium mixing bowl using a pastry blender or fork. 
  4. Add non dairy milk to the mashed bananas, as well as olive oil and vanilla. Mix thoroughly. 
  5. If adding walnuts, stir them gently into your banana mixture until fully coated. 
  6. Pour your wet ingredients into your dry ingredients and mix with a wooden spoon until everything is combined. Do not over mix.
  7. Grease a 10x5 loaf pan with some olive oil, add your banana bread mixture and place in the oven. 
  8. The bread will take about 1 hr to 1hr 10 mins to bake. After 45 mins of baking, cover your loaf with tin foil so that the top doesn't burn. 
  9. Test your loaf by sticking a knife or toothpick in it - if it comes out clean, it's done. 
  10. Let it cool and enjoy with a cup of freshly roasted coffee.

Of course the walnuts are optional, but I love the crunchy texture that they add to the bread. 

Enjoy!