There's no denying that quarantine season is time for folks to bake banana bread. Except, this one is not out of a box. It requires no refined sugar. It uses no chocolate chips. The bread is gluten free (using oat flour) and there's no dairy involved. Not to mention, no oil in this bread and absolutely no guilt comes with diving into this treat morning, afternoon or night. I've been baking this recipe for YEARS now, and finally didn't devour the loaf this time so I can take some pretty photos for the blog and put it up ;)
My staple pantry items such as unsweetened cocoa powder, rolled oats, honey and applesauce come in hand when whipping together this lovely loaf. I recommend either lining the pan with parchment, or greasing with coconut oil or ghee (clarified butter), your choice. Parchment makes cleanup super simple, but there's something about that yummy crispness the greased loaf pan provides that's unbeatable.
Just grab a large and small bowl before hand and be sure to separate and mix both wet and dry ingredients separately before slowly combining. Feel free to top with your choice of chocolate or nuts if you'd like, but I prefer this one as-is. I'll keep it in the fridge after its cooled and spread some peanut butter on top for a yummy mid-day snack. I'll break apart some crumbs and add it to my Greek yogurt with an added drizzle of honey to end my day with some sweetness. However you savor your banana bread, you'll definitely be sure to bookmark this one and recreate it again and again.
So, this is of course:
Preheat oven to 350 degrees. Line a loaf pan with parchment paper or grease with coconut oil or ghee.
In a large bowl, combine mashed bananas and honey. Blend well with a hand mixer until smooth and let sit in bowl for about 5-10 minutes.
While that sets, combine all dry ingredients in a small bowl and whisk well until no lumps are formed.
Once you have waited for the bananas to soak in the honey, add applesauce, vanilla and eggs and beat well until smooth.
Slowly add dry ingredients to wet and beat well until combined. If you use regular flour and not oat flour, be sure not to over mix. This will lead to a dense and not fluffy texture.
Pour mixture into loaf pan and bake for about 45-55 minutes, or until a toothpick comes out clean from the center.
Let cool 10 minutes in pan before removing from pan. Allow to cool on a baking rack before slicing. Serve warm or store in the refrigerator for up to 5 days.
Serving Size 1
Servings 0
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