Yields: 12-16 slices
Prep: 10 mins
Baking Time: 45-55 mins
Baking Equipment: Food processor(*optional), two mixing bowls, one spatula, one fork, 2lb non-stick loaf tin, measuring cups + spoons, kitchen foil, cake tin liner(*optional), toothpick or skewer.
Well, summer has officially arrived! With these hotter and humid days lurking, the thought of turning on your oven for very long can be out of the question…but so can eating perfectly ripe bananas!
If your house is like ours, your bananas will go from from green to black in a matter of days… and unless you have some super keen banana eaters in your house, or manage to freeze some before they become covered in sugar spots, you’re bound to have some super sweet (and black) bananas; banana bread just always seems like the perfect solution! #nomorefruitflies
Just freeze these black bananas for future muffins, breads or cakes… or you could start peeling them and get baking now!
Try making our delicious DF, GF and plant-based banana bread! It’s dense but still light and moist; no crumbly GF breads in sight! For a twist, try adding different spices, nuts, some dried fruits or a little cocoa or cacao powder for a healthy chocolate taste!
Warning! The smell of baked banana bread will fill your entire house, it’s unavoidable so prepare to share or bake two loaves instead!
30g Walnut halves
75g Porridge oats
225g Plain GF flour
1tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. Xanthan gum
3g Ground cinnamon
Salt (a pinch!)
5 Medium ripe bananas (*500g of banana flesh!)
60ml Rapeseed oil (+ a little extra for greasing)
30g Dark brown sugar (*optional/ or use your favourite!)
1. Heat the oven to 200°C/400°F. Grease a loaf tin with a little oil. Tip: to save on calories (and greasy dishes!), line the tin with a rectangular cake tin liner instead.
2. Place the nuts into a food processor; process until a desired consistency is achieved (we ground ours into a powder!). Tip: if you don’t own a food processor, gently chop and crush them them on a chopping board. Also, if you are using large pieces of nuts, coat them in a little flour, it will help prevent them from sinking to the bottom of the pan during baking! Transfer the nuts into a large mixing bowl.
3. Add the oats, flour, baking powder, baking soda, xanthan gum, cinnamon and salt into the bowl of nuts. Stir with a spatula to thoroughly combine. Tip: if preferred, sift these ingredients (apart from the oats) into the bowl to quickly remove any lumps.
4. Peel and place the bananas into a separate mixing bowl. Mash them with a fork. Pour in the oil. Whisk together.
5. Make a ‘well’ in the centre of the flour mixture. Tip: check out our banana berry muffin post if you need a visual aid. Pour in the wet banana mixture. Fold together with a spatula until thoroughly combined.
6. Pour the batter into the loaf tin. Shake and knock the tin (gently!) on your counter top to help evenly distribute the mixture and to expel any air bubbles. Tip: if you do not own a loaf tin, use a muffin tin (with liners) instead; reduce the baking time accordingly.
7. Place the tin into the oven. Bake it for approx. 45-55 mins or until lightly browned and cooked through. Tip: the bread is cooked when a skewer or toothpick is inserted into the centre and comes out clean. Also, try covering the bread with some kitchen foil if it’s browning too quickly (we did this for the last 20/25 mins).
Remove it from the oven. Allow it to cool in the tin for 10 mins before removing. Best served once cooled.
Store any leftovers in an air tight container; best consumed within 2-3 days. Alternatively (once it has cooled!), slice, store and freeze it in an air tight container; defrost and consume within 1-3 months (but if your like us, it will be gone before that!).