It’s not too often that I end up with overripe bananas, but it does happen. In the summer those bananas would go into the freezer for smoothies. Now that fall is here we’re not making as many smoothies, and so when I had several bananas that need to be used in a hurry, I decided to put them into a bread.
This bread is moist, and if you can tolerate oats, I’m sure you’ll enjoy it. Remember, that you need to use gluten-free oats for this since regular oats are often highly contaminated with gluten.
If you only have old fashioned rolled oats and not instant, use the same amount but run them through the food processor a little to break them up. It will help the bread to hold together better.
- ½ cup brown rice flour
- ¼ cup sorghum flour
- ¼ cup potato starch
- 1 cup gluten-free quick oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon xanthan gum
- ½ cup coconut oil (or oil of choice
- ¾ cup sugar (I used ½ c. coconut palm sugar + ¼ c. regular sugar)
- 2 eggs
- 1 teaspoon vanilla
- 1½ cups mashed bananas (about 3)
- ¼ cup milk (I used almond milk)
- ½ cup toasted chopped walnuts (optional)
- In a small bowl combine the dry ingredients (brown rice flour through xanthan gum but NOT the sugar).
- In your mixer bowl, beat together the oil, sugar, eggs, and vanilla for several minutes.
- Add the dry ingredients alternately with the bananas and milk, beginning and ending with the dry ingredients (about ¼ at a time).
- Stir in the walnuts.
- Spoon into a greased 9 x 5 inch loaf pan.
- Bake at 350° for 50 – 60 minutes or until toothpick inserted in the center comes out clean.
Submitted to Slightly Indulgent Tuesdays.