Banana bread reminds me of home.
As a kid I would watch my mom cut a thick slice, warm it up and spread butter across it for my Dad. I preferred it chilled.
This recipe is good either way.
Needless to say, banana bread was the first baked good that came to mind for our lonely Easter celebrations. Plus, I had frozen bananas that were taking over the freezer! I am being very intentional about using what we have before heading to the grocery store.
This recipe is naturally free of gluten, sugar & dairy because I wanted to enjoy it alongside my husband. But, don’t think that means it’s bland! This loaf is full of fiber, whole grains, plant-based heart-healthy fats and delicious flavor! I believe the real rock star in this recipe is the olive oil, which gives it a rich flavor paired with the only sugar sweetener I’ve tried that doesn’t’ produce a baked aftertaste. Both Swerve and Switch(Thrive Market’s version) are erythritol based and don’t seem to increase in bitterness upon baking like most Splenda and Stevia alternatives. My favorite low-glycemic sweetener to bake with is Monk Fruit. I didn’t have any on hand but you can use a 1:1 replacement of Lakanto’s in this recipe.
Now, do you like your banana bread dense like bundt cake or gooey like a brownie? I’ve provided a way to customize the ingredients for both groups. Everyone wins! But, for the record, I’m all about the bundt cake texture.
gluten free, dairy free, sugar free, soy free
- 2 frozen bananas (defrosted and mashed)
- 4 TB Almond Butter (Georgia Grinders is my preference, I use the squeeze packs!)
- 1/4 cup Lakano syrup
- 1 TB milled flaxseed (mixed in 2TB water for a “flax egg”)
- 3/4 cup unsweetened almond milk (I used MALK, it’s so creamy. )
- 1/3 cup non-sugar sweetener (I used Switch, Swerve works too)
- 1/4 cup olive oil
- 1 TB baking powder
- 1 cup almond meal (or you can blend up raw almonds in the blender)
- 3/4 cup rolled oats
- 1/4 cup coconut flour
- 16 chocolate chips (I used extra dark Ghiradelli)
- Process: Blend the flour together. Mix all the wet together and add to dry. Grease pan with oil, spread in batter & bake. Sprinkle top with chocolate chips.
Bake at 350F for 45 minutes
After thoughts: Add an extra cup of almond meal or 1 cup oats to be less gooey and more bread-like.