There’s just something about freshly baked banana bread that makes my heart melt, my soul sing, and makes me do a little happy dance…
And when it’s gluten free? Even that much better. This bread is so easy to make and uses only 5 basic ingredients: eggs, oats, baking soda, bananas, and brown sugar (plus some cinnamon and toppings, but those only upgrade it to that next level goodness). No flour even needed! I tried topping a third of my loaf with crystallized ginger (omg), crushed pecans, and additional oats to see which I liked best. The winner? CRYSTALLIZED GINGER, FO SHO.
Flourless banana bread is so easy to make. Just substitute with gluten-free certified oats (or regular if not Celiac or intolerant), a staple in my cabinet (and hopefully yours too).
Fiber, potassium, whole grains, vitamins, and ooey gooey natural sweetness make this banana bread a true winner. Plus, anyone who walks into your kitchen will praise you for that incredible smell coming from the oven.
- 3 ripe bananas
- ⅛ cup brown sugar
- 1 tsp baking soda
- 2 cups gluten-free rolled oats
- 2 eggs
- 1 tsp cinnamon
- dash of sea salt
- optional toppings (crystallized ginger, pecans, additional oats)
- Preheat oven to 450 degrees.
- Add all ingredients (except toppings) to a large bowl and stir.
- Pour ingredients into a blender and blend until smooth.
- Spray a bread pan with non-stick cooking spray and add batter.
- Bake for 30-40 minutes or until a toothpick comes out clean.
To be honest, what really made this banana bread SO DAMN DELICIOUS was the totally random addition of crystallized ginger on top. I had some left in the cabinet and felt a little creative, so I added it to half the load (my boyfriend is not a fan, so had to leave some without it). The ginger flavor plus the sweetness of the cane sugar made each bite an explosion of pure ecstacy. Seriously, soooo good. Try it as a new, fun topping!
The trick with getting moist banana bread is a) having super-ripe bananas and using 3 of them and b) not overcooking the bread. ALWAYS check the bread about 10 minutes and again at 5 minutes before the recommended baking time. When the top is firm but the center still seems soft and moist, take out the bread!