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  • Writer's pictureMcKenna

the gluten-free banana bread: oat + almond flour

Prep time: 15 minutes

Cook time: 45-50 minutes

Serving size: 10-14


And here we are again...

Another banana bread recipe. One more never hurt, right?


If you're following along in real-time, aka September 2023, you may remember seeing a banana bread recipe come through last week. Well, shortly after sending it out into the world, I realized that not everyone has brown rice flour or tapioca starch readily on hand (unless you're pretty versed in gluten-free baking). So, I've been thinking of alternatives that are still gluten-free but potentially easier to access.


Then I had it - oats & almond flour. Oats are a well-known pantry staple & while not everyone may have almond flour, it's probably more common than brown rice or tapioca.


But, then I wondered... what about the fat?

Originally, I used olive oil as the source of fat - it's actually a great baking option when you don't want something too sweet. But I really wanted to see how a 50 / 50 combo of coconut oil & ghee would change the flavor.


Now, I fully know that this recipe is supposed to have more accessible ingredients, which would probably be olive oil over coconut & ghee. So, by all means, keep it. But if you're interested in switching it up, I HIGHLY recommend the blend. It's a method I've been using for a few years now as it never fails to create the exact flavor & texture I'm after. For whatever reason, I find that using one type of oil, or one type of sugar, or one type of flour creates a flavor that's overpowering. Personally, I need a better balance. And to my surprise, combining these two oils led to exactly that.


If you've tried the other recipe, you'll notice this one doesn't rise as much. Oats & almond flour can be pretty dense & we're missing the tapioca, which really helps the bread expand. But, it still had a good rise just don't expect the Eiffel Tower.


Update: I've decided I prefer it over the original.


gluten free banana bread on parchment paper

considerations

To make vegan: Replace the eggs with 3 large flax eggs (1 egg = 1 heaping Tbsp's flax mixed with 2 Tbsps water)


If gluten is a concern: Ensure the oats you're buying are labeled as gluten-free. Oats are naturally gluten-free but are often contaminated as a result of their processing.


If digestion is a concern: Consider purchasing sprouted oats. They'll likely be easier to digest & help your body absorb more of their nutrients. I almost always use sprouted oats & they've never failed me.


Oil: To simplify the recipe, use 1/2c olive oil instead of coconut & ghee as the original banana bread recipe calls for.


Baking: It's a long bake, I recommend 45-50 minutes. Use the ol' knife test & see if it comes out pretty clean. If not, continue baking in 3-5 minute intervals, depending on how goey it is. I noticed this recipe didn't take as long to bake as the original, so keep a close eye on it. If the knife comes out just shy of clean, take it out of the oven & let it cool completely in the pan - this will be the best consistency, I promise.


ingredients

Dry:

¾ c walnuts, chopped

1 ½ c oats, blended into flour

¾ c almond flour

2 tsp baking powder

½ tsp baking soda

2 tsp cinnamon

1 ¼ tsp ginger

¾ tsp sea salt


Wet:

3 ripe bananas

¼ c coconut oil, melted

¼ c ghee, melted

½ c coconut sugar (I typically add this with the wet ingredients but it doesn't matter too much)

⅓ c maple syrup

3 eggs

½ Tbsp vanilla

steps

Preheat oven to 350F


Chop the walnuts & set aside.


Blend the oats into a food processor until you reach a flour consistency then pour into a medium-sized bowl.


Mix the other dry ingredients together in the same bowl.


Mix the wet ingredients together in a separate, medium-sized bowl.


Pour the wet ingredients into the dry mixture & stir together until there are no dry pieces remaining.


Line a loaf tin with parchment paper, or grease with coconut oil / ghee / olive oil then pour the batter into the pan & top with flaky sea salt.


Bake for about 45-50min *SEE CONSIDERATIONS


Let it cool completely.


Always recommend serving with ghee / butter, a drizzle of honey, & a sprinkle of flaky salt :)


kenn


PS - Let me know if you've tried it, good or bad, I wanna hear. And if you do like it (let's hope), comment, share with a friend, or give a like. all of those really do help spread the word & are always the highlight of my day :) Thank you!

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2 Comments


Guest
Sep 20, 2023

Is this the correct ratio for a single flax egg? I’ve always done 1 Tbsp of flax to 2.5 tbsp water. For a single egg replacement


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McKenna
McKenna
Sep 20, 2023
Replying to

Ooh thanks for the catch! I mean't to write 1 Tbsp flax with 2 Tbsp water. I like it to be less liquidy so I go with 2 Tbsp but 2.5 - 3 works too :)

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