If you're avoiding gluten but crave a slice of home-baked banana bread straight from the oven, here's the perfect recipe. It's easy to make because you don't have to buy or mix unique gluten-free flours together. As long as you have gluten-free rolled oats in your kitchen, this bread is as good as made.
Grinding rolled oats into oat flour not only boosts the nutrition, but adds a delicious, chewy texture that makes it even heartier and more filling than traditional recipes. At 218 calories per slice and offering 4 grams each of fibre and protein, and fewer than 20 grams of sugar, it's just begging to be smeared with peanut butter for tomorrow's breakfast.
No need for soy milk because the water, mashed banana, applesauce, and oil add enough moisture.
- 1 tablespoon flaxmeal
3 tablespoons water
3 cups rolled oats
2/3 cup coconut sugar (or organic sugar)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 ripe bananas
1/2 cup applesauce
2 tablespoons canola oil (or coconut)
1 tablespoon pecans, chopped
- Preheat oven to 170°C. Lightly spray a 9-inch loaf pan.
- In a small bowl mix the flaxmeal and water together, and set aside.
- Add the rolled oats to a food processor and grind into a flour.
- Pour the oat flour into a medium-sized mixing bowl and mix in the coconut sugar, baking soda, salt, and cinnamon.
- In a separate mixing bowl, mash the bananas using a fork. Add in the flax egg, applesauce, and oil.
- Pour the dry ingredients into the wet and mix well.
- Pour the batter into the pan and topped with chopped pecans.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out dry.
Source: Calorie Count
- North American
- 10 servings
- Total Time
- 59 minutes, 59 seconds
- Calories per serving