Amazing Gluten~Free Banana Bread

Organically Made and Packed with Protein

What to do with those ripe bananas that you don’t have the heart to throw away? Make a delicious afternoon snack to go with your tea! Here is a gluten free recipe for banana bread that Charlotte and I have perfected. It is moist, slightly sweet, filled with good fats from butter, protein from the walnuts and just plain comfort food. There is something so cosy about the smell of freshly baked banana bread wafting through a home on a winter afternoon! We also eat it the next day for breakfast on the go. (Make sure to use all organic ingredients and non-toxic cinnamon from Ceylon not China! That is not cinnamon that is sold in most stores, it is actually a toxic ingredient called cassia which has lots of coumarin that is toxic to the liver).

For more all-natural recipes, see The Local Rose.

 

Oat Banana Bread ~

Ingredients:
2 cups oat flour (we use Bob’s Red Mill Gluten Free Rolled Oats)
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
2 eggs
1/4 cup chopped walnuts
1/2 cup coconut sugar or maple syrup
1/2 cup melted butter (you can also use coconut oil for a vegan version and omit the eggs and add apple sauce)
3 ripe mashed bananas
2 tbs vanilla
1 tbs yogurt

Directions
Preheat oven to 350 degrees and oil the bottom of a bread or cake pan with butter or coconut oil

In a large bowl, sift together the oat flour, baking soda, cinnamon, and salt. In a smaller bowl beat the eggs and sugar
together until creamy. Add the melted butter but make sure its not too hot. Add the mashed bananas, vanilla, yogurt and walnuts. Gently fold this mixture into the dry mix and mix all together well.

Pour into a well greased pan and bake for 40 to 45 minutes.

Make sure and lick the bowl if you trust where the eggs came from~