Delicious, wholesome and healthy! What more could you want from an easy and fool-proof banana bread recipe that everyone can eat? Using gluten-free oat flour instead of the traditional wheat flour, and dairy-free milk makes this banana bread easier to digest, less allergenic for those of us wheat, gluten and dairy intolerant folks and it’s full of dietary fibre! Plus it tastes so healthy! I made this for my partner for the first time and he closed his eyes on the first bite and said OMG this is awesome!

Make sure your oats are gluten-free if you are wheat or gluten intolerant, and if you are one of the few coeliac people who cannot tolerate GF oats, please use gluten-free plain flour instead. You could also use gluten-free self-raising flour but you would need to omit the baking powder. I have made this recipe before with a mixture of flours- 1 ½ cups of oat flour and half a cup of GF plain flour which was nice too. If you don’t have milk on hand, you could probably add water instead. It’s not overly sweet as it is but you could omit the coconut sugar or honey for an even healthier sugar-free banana bread! You can serve it with butter if you can eat dairy which is to die for, drizzle with almond butter or a sugar-free jam. It’s also just as delicious by itself!

If you are coeliac and unsure if you can tolerate GF oats, read our article ‘Are oats gluten-free?’ Click here. Please check with your practitioner for advice.

GF = Gluten-free, DF = Dairy-free

Ingredients:

• 2 cups GF oat flour or GF plain flour or mixture of both (grind approx. 2 ¼ cups of GF oats in food processor to make your own oat flour)
• 2 teaspoons GF baking powder
• 1 teaspoon cinnamon or nutmeg
• 1 teaspoon aluminium-free bicarbonate of soda
• ½ cup coconut sugar or ¼ cup honey (optional)
• ½ cup shredded coconut or chopped walnuts (optional)
• 1 cup coconut milk or milk of choice eg almond, oat milk etc
• 2 free-range/organic eggs, lightly beaten (or flax eggs)
• 1 cup mashed banana (2 large bananas)

 

Method:

1. Preheat oven to 180C no fan (or fan-forced but watch it doesn’t brown too much and turn oven down if needed). Grease and line a small loaf pan with baking paper (I used a 6cm deep 22cm x 11cm Pyrex loaf pan).
2. Add oat flour, baking powder, bicarbonate of soda and cinnamon into a large bowl. Stir or whisk together. Stir in coconut sugar and coconut.
3. Combine coconut milk, eggs and banana in a bowl and stir gently into the dry ingredients.
4. Spoon mixture into the prepared pan and smooth the surface. Sprinkle with extra cinnamon or coconut sugar if desired.
5. Bake bread for 45-50 minutes or until a skewer inserted into the middle comes out clean. Watch that it doesn’t burn and turn down oven if needed. Stand 5 minutes in the pan before lifting out onto a wire rack to cool.
6. Slice and serve, fresh or toasted with butter, almond butter, sugar-free jam or by itself! Enjoy!