This is the good stuff, right here, friends. Our very favorite banana bread recipe. Now, I must warn you. This recipe contains no refined sugar. No gluten or crazy “healthy flour blend” that you need to go buy. And chances are, if you utilize any of my “baking” recipes you already have all of these ingredients sitting right in your freezer or pantry-they are my baking “staples”.
My kids beg for more. My friends are shocked that a sweet treat that’s typically packed full of unhealthful ingredients can actually be transformed into something they can feel good feeding their kiddos for breakfast. This, right here friends, is why I love to cook. Because it really is possible to turn traditional favorite recipes into more nourishing versions…and this banana bread recipe is the perfect display of just that. I hope your family enjoys this one as much as we do!
Nourished Banana Bread
*note: you can purchase pre made oat flour, but it’s a piece of cake to make your own: just place rolled or old fashioned oats (gluten free for a GF version) in a food processor or blender and process until it becomes a fine, flour-like texture.
1 1/4 Cups Gluten Free Oat Flour
1/4 Cup Flax Meal
1/4 Cup Almond Meal
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
3 VERY Ripe Bananas, mashed *about 1 1/2 cups
6 Tablespoons Unsalted Butter, melted and slightly cooled +more for greasing the pan
1/4 Cup Honey, Pure Maple Syrup or Agave Nectar
2 Eggs, lightly beaten
1 Teaspoon Pure Vanilla Extract
1/2 Cup Chopped Walnuts, optional
Preheat oven to 350 and grease a 9×5 inch loaf pan with butter. Place the oat flour, flax meal, almond meal, baking soda and salt in a medium bowl and whisk to combine.
In a large bowl whisk the bananas, honey/maple/agave, butter, eggs and vanilla together until well-combined. Pour the dry ingredients into the banana mixture and stir gently until all ingredients are just incorporated. Fold in walnuts. Pour into prepared baking pan (and sprinkle the top with whole oats, if desired) and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let cool before removing from the pan.
8 thoughts on “Nourished Banana Bread”
I made this yesterday and we enjoyed it so much. Melissa I met you at the Savage Pool – I went to high school with Nick. Thanks so much for this recipe. I will be making it again and again.
I’ve been hoping to hear from you Emily…what a treat! I’m so glad you enjoyed the banana bread..hope those adorable kiddos liked it too:) was such a pleasure to meet you..I hope to see you there again soon!
Everyone loved it. Nate doesn’t tolerate gluten real well, and I have trouble with dairy…so we try lots of paleo, whole30 type recipes. This is a favorite so far, fits everyone’s needs. AND I love the low sugar. Also, I didn’t have the flax meal so I subbed in almond meal (an extra 1/4 cup) and it worked great! ~ Thanks Melissa.
My children have given this recipe their seal of approval. Although we made muffins instead of a loaf. Perfect breakfast on the go for our busy mornings. I’ve just discovered your blog and I can’t wait to try many more of your recipes. Thanks for sharing!
Well what prefect timing..you’ll probably love the blueberry banana muffins I wrote about today:) thank you so much for the note..I’m tickled to have your following!