Having grown up on an island with banana trees in the back yard, I've made a lot of banana bread in my life. No matter where I have lived since—or what time of year it is—baking banana bread has always been a comfort for me. The flavor, aromas, and labor involved remind me of home.
This particular island inspired recipe is very different that the ones that I grew up making as it contains no wheat flour or animal products. Nevertheless, I promise it tastes every bit as moist & decadent as a traditional one.
It is very important that the bananas be overripe and browning. If my bananas reach the desired overripeness before I am ready to use them, I peel and store them in a container in the freezer. That way, the bananas are ready when you need them.
- 2 Cups Almond Meal
- 2 Cups Quick Cooking Oats (Gluten Free)
- 3/4 Cup coconut palm sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
- 4/5 Overripe bananas
- 3/4 Cup Non Dairy Milk (I used unsweetened soy - can substitute fruit juice if you'd like)
- 3 Tbsp Olive Oil + extra for greasing the pan
- 2 tsp Pure Vanilla Extract
- 1 1/2 Cups Walnut halves and pieces *optional
- Preheat your oven to 375 degrees.
- In a large mixing bowl combine all dry ingredients thoroughly: almond flour, oats, coconut sugar, baking soda, baking powder and salt.
- Peel bananas and mash them in a medium mixing bowl using a pastry blender or fork.
- Add non dairy milk to the mashed bananas, as well as olive oil and vanilla. Mix thoroughly.
- If adding walnuts, stir them gently into your banana mixture until fully coated.
- Pour your wet ingredients into your dry ingredients and mix with a wooden spoon until everything is combined. Do not over mix.
- Grease a 10x5 loaf pan with some olive oil, add your banana bread mixture and place in the oven.
- The bread will take about 1 hr to 1hr 10 mins to bake. After 45 mins of baking, cover your loaf with tin foil so that the top doesn't burn.
- Test your loaf by sticking a knife or toothpick in it - if it comes out clean, it's done.
- Let it cool and enjoy with a cup of freshly roasted coffee.
Of course the walnuts are optional, but I love the crunchy texture that they add to the bread.