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How many Banana bread recipes do you have? I love it with chocolate, pure, with berries or sprinkles. There is something suitable for every taste. Today I baked a gluten free banana bread. Which consists of ground oatmeal and is without refined sugar. Here I used coconut blossom sugar. The slightly malty taste is great.
I love bananas, usually I buy alway a big bunch of it and at the end of the week we have a lot of over-ripe bananas. My favorite way to consume all these overripe bananas? Banana bread, banana muffins, smoothies or I’ll make them into my overnight oats!
This bread is not only perfectly sweet, but stays wet for days. No dry banana bread anywhere in sight. You can simply enjoy this bread or mix with chopped walnuts or pieces of chocolate. Anyway, this is a recipe you always want to have at hand.
Banana bread
3 bananas, very ripe
220 g of oatmeal
50 g of coconut blossom sugar
2 tablespoons of flaxseed and 6 tablespoons of water
50 g of hazelnut butter
2 tablespoons baking powder
1 tablespoon of soda
1 tablespoon of apple cider vinegar
1 tsp vanilla
1/4 tsp salt
Preheat the oven to 180 ° C. Lay out or grease a box mold with baking paper.
Mix flaxseed and water and allow to swell for 10 minutes. Add 180 g of oatmeal to a blender and finely grind. Mix with baking soda, salt and soda and mix the remaining oatmeal.
Crush bananas with a fork, add nut butter, flaxseed, vinegar, coconut blossom sugar and vanilla. Mix wet ingredients under the dry ingredients. Put into the box and cover with the sliced banana.
Bake for 50-60 minutes. Let cool in the mold for 10 minutes.
Then put on a grid and let cool completely.
Banana bread
Ingredients
- 3 bananas very ripe
- 220 g of oatmeal
- 50 g of coconut blossom sugar
- 2 tablespoons of flaxseed and 6 tablespoons of water
- 50 g of hazelnut butter
- 2 tablespoons baking powder
- 1 tablespoon of soda
- 1 tablespoon of apple cider vinegar
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- Preheat the oven to 180 ° C. Lay out or grease a box mold with baking paper.
- Mix flaxseed and water and allow to swell for 10 minutes. Add 180 g of oatmeal to a blender and finely grind. Mix with baking soda, salt and soda and mix the remaining oatmeal.
- Crush bananas with a fork, add nut butter, flaxseed, vinegar, coconut blossom sugar and vanilla. Mix wet ingredients under the dry ingredients. Put into the box and cover with the sliced banana.
- Bake for 50-60 minutes. Let cool in the mold for 10 minutes. Then put on a grid and let cool completely.
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