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One Bowl Banana Bread (GF, V)

by | Jun 22, 2020

Prep Time: 10 minutes

Cook Time: 1 hour

Servings (slices): 10

Freezer Friendly: 1 month

Does it keep? 3-4 Days

Ingredients

  • 3 medium ripe bananas (3 bananas yield ~1 1/2 cups or 337 g)

  • 1/2 tsp pure vanilla extract

  • 1 whole egg (or sub 1 chia or flax egg)*

  • 3 Tbsp avocado or coconut oil, melted

  • 1/4 cup organic cane sugar

  • 1/4 cup packed organic brown sugar

  • 2-3 Tbsp maple syrup (depending on the ripeness of bananas)

  • 3 1/2 tsp baking powder

  • 3/4 tsp sea salt

  • 1/2 tsp ground cinnamon

  • 3/4 cup unsweetened almond milk (or other dairy-free milk)

  • 1 1/4 cup almond meal

  • 1 1/4 cup gluten-free flour blend

  • 1 1/4 cup gluten-free oats

Instructions

  • Preheat oven to 350 degrees F (176 C) and line a 9×5-inch loaf pan with parchment paper.

  • Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten-free flour blend and oats, and stir.

  • Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.

  • Let cool completely before cutting or it will be too tender to hold form.

  • Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer-term storage.

Minimalist Baker

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