I’ve always loved every kind of bananas, in smoothies, fried as a side with eggs, a steak, some rice, avocados and tomatoes, frozen and then mixed to heavenly soft ice cream, in cakes and muffins or just eaten right away and “unprocessed”. Since I’m eating gluten free, I’ve been keen on creating delicious sweet treats that fit into my new diet, and of course some of them had to include my beloved bananas! So creating a yummi banana bread that could work either as a nutrient-rich breakfast or snack during the day, was the next absolutely logical step for me.
How to prepare
makes about 10-12 slices, depending on the loaf tin/baking dish
- 4 very ripe bananas (+1 for the top, optional)
- 2 cups gluten free oats
- 2 tablespoons coconut oil, melted
- 2 tablespoons of chia seeds (optional)
- 350g apple sauce (unsugared, just apples)
- 1½ tablespoons cinnamon powder (or as much as you like)
- about 1 teaspoon ground vanilla bean or 1 scraped-out vanilla pod (or as much as you like)
- pinch of salt
- coconut oil to grease your baking dish
Pre-heat the oven to 180° (fan). Grind the oats into a flour in a food processor. Then mix all the dry ingredients together. Melt the coconut oil until it turns into a liquid (melts very quickly) and add it together with the apple sauce to your dry mix in the food processor. Bit by bit add 3 chopped bananas and mix all the ingredients together till a smooth, thick and not to liquid dough forms.
Grease a loaf tin/baking dish with coconut oil, then pour in the mix and bake for about 50 minutes or until knife comes out clean. Then let it cool for 30 minutes to finish setting. Listo!
Love to eat it with almond butter or coconut yogurt mixed with cinnamon powder and blueberries on top.
♥ The loaf/slices can be frozen perfectly!