Ingredients
Scale
- 3 ripe bananas, mashed
- 2 eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup gluten-free oats
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- In a large bowl, mash the ripe bananas until smooth. Add eggs, honey, coconut oil, and vanilla extract. Whisk until well combined.
- In a separate bowl, whisk together the almond flour, gluten-free oats, baking soda, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Optionally, fold in chopped nuts or chocolate chips.
- Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. Pour the batter evenly into the pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve.
Notes
- Optional add-ins: chopped walnuts or dark chocolate chips for extra flavor.
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 1 week or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Healthy, Gluten-Free, Vegan Optional
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 160 kcal Kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg