Gluten Free Banana Bread

I've been trying to find the best way to make a healthier banana bread without gluten or dairy and after tons of awful, grainy and tasteless test runs, I finally did it! The best part is that you only need 2 bananas - that's usually the amount we have leftover and over-ripening in our house anyways so it always works out perfectly. It makes enough for a smaller size loaf, but if you want a big loaf and maybe a few muffins on the side you can double the recipe!

The recipe below is just for basic banana bread. When I'm feeing fancy I like to add in a few tablespoons of oatmeal and or a few tablespoons of chocolate chips.

What you need:

• 2 ripened bananas - should be speckled and brown 
• 1/2 cup organic cane sugar
• 1/4 cup honey
• 1 tsp cinnamon
• 1/2 tsp celtic salt 
• 1/3 cup grape seed or coconut oil
• 2 eggs
• 1 tbsp vanilla extract
• 3/4 cup oat flour
• 1/2 cup your fave gf flour - I used Pamela's
• 1 tsp baking soda
• Optional (oats for topping & choc chips)
  
  

What to do:

1. ​Grease a bread pan and set aside. Preheat oven to 350 degrees F.
2. Combine the mashed bananas, sugar, honey, cinnamon and salt.
3. Beat in the oil, eggs and vanilla. 
4. Next, add in the flour and baking soda. Gently stir to combine, you don't want to over-mix bc it will result in a flatter loaf.
5. Pour the batter into the loaf pan and bake for 30 minutes. If you want to dress the loaf with oats and chocolate chips, do that here.
6. Remove the baking pan from the oven, cover and seal it with tinfoil in order to prevent the top from burning. 
7. Bake for 15 more minutes and then let it cool outside of the oven for 15 more minutes before slicing and serving.