I made this lovely loaf of banana bread yesterday to use up some really ripe bananas that got abandoned in the craziness of the Thanksgiving holiday. Those 4 "ripe" but almost rotten bananas thought they were going to waste away or see the trash before they got eaten, but no.
Not to worry. Make some fresh banana bread and enjoy it's sweetness.
That is the great thing about banana bread. You have to use those overly ripe bananas that you wouldn't eat otherwise, and they are extra sweet when baked so you hardly have to use any sugar or sweetener. Besides, tasting wonderful, why not make enough to snack and then eat for breakfast. You have to love waking up in the morning and having that healthy loaf of yummy bread looking at you. It makes a cup of hot tea and a slow morning by the window welcome.
I love banana bread. A childhood favorite and an adulthood pleasure.
But, now let's make it interesting with a gluten-free blend of flours that adds flavor and perfect texture. And, let's make these vegan. Save the eggs and dairy, and enjoy the simplicity of a good loaf of pure banana goodness. This bread is simple, sweet and perfect holiday recovery bread.
Perfect with the crunch of walnuts and almonds, and perfect for the gluten-free vegan.
Every bite is full of chewy sweetness. So yummy, you may not want to share. But, it's almost Christmas, so you better start thinking up some holiday cheer and love. Maybe make 2 loaves and share one with your neighbor. What a perfect holiday gift for a loved one! Banana bread sharing is one of the best wrapped treats there is. Bake with love, wrap with care and share it with a friend (and don't forget to attach the recipe). Oh dear, I think I may need to make another batch... to have more to share... :)Banana Nut Bread Recipe
1/4 cup of flax meal (ground flax seeds)
1/4 cup of gluten-free oats
1/2 cup of millet flour
1/2 cup of brown rice flour
1/2 cup of tapioca flour
1 cup of almond meal (flour works too, or grind up almonds)
Mix all of the dry ingredients together, then add the wet, and finally the bananas and nuts. Add optional other ingredients like dried fruit, or chocolate chips for extra lovin'.
Bake at 350 degrees for 30 minutes.
This recipe makes 2 small loaves in bread loaf pans, or make one big cake in a 9x13 pan, or you could make 12 cupcake muffins as well.
Store at room temperature up to 3 days for best taste.
This bread will knock your socks off, and you will save this recipe to make again and again. I can almost promise you that. It is so moist and so naturally sweet, that you will be loving every bite more than the last.
Enjoy friends, have a happy day..... tomorrow is December already, and rumor has it that the first snow is going to come on such a day.