Banana Bread, Gluten-Free
Ingredients
3 small bananas, very ripe
2 eggs
½ cup sugar
⅓ cup olive oil
¼ cup oat milk, vanilla
1 teaspoon vanilla extract
1 ½ cup all purpose gluten-free flour
½ cup oat flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup chopped pecans
1 teaspoon chopped pecans, for topping
1 teaspoon rolled oats, for topping
Directions
Mise en Place
Preheat the oven to 350 degrees F.
Line a 9x5-inch loaf pan with parchment paper and grease the exposed sides with olive oil.
Peel the bananas and place them in a medium size bowl. Discard the peels.
Mash the bananas to a pudding like consistency.
Crack the eggs into a small dish.
Measure out ingredients.
Combine the Wet Ingredients
In the bowl with the bananas, add the sugar, olive oil, oat milk, eggs, and vanilla.
Whisk until well combined.
Combine the Dry Ingredients
In a separate medium bowl, add the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
Whisk until well combined.
Combine the Wet Ingredients with the Dry Ingredients
Add half of the dry ingredients into the bowl with the wet ingredients and whisk until combined.
Add the remaining dry ingredients and continue to mix.
Once well combined, add the pecans. Fold to combine.
Bake the Banana Bread
Pour the batter into the prepared loaf pan.
Sprinkle the rolled oats over the batter and repeat with the pecans.
Place the loaf pan in the oven and bake for 40-45 minutes, or until a toothpick interested in the middle comes out clean.
Remove the loaf pan from the oven and let cool for 10 minutes.
Remove the baked banana bread from the loaf pan and transfer to a wire rack. Allow to cool.
Total Nutritional Value:
Calories: 2817, Protein: 40g, Carbohydrates: 376g, Fat: 134g, Saturated Fat: 19g, Sugar: 144g, Fiber: 28g, Cholesterol 373mg
Per Serving (makes 8):
Calories: 352, Protein: 5g, Carbohydrates: 47g, Fat: 17g, Saturated Fat: 2g, Sugar: 18g, Fiber: 4g, Cholesterol 47mg
