Gluten-Free (Flourless) Banana Oatmeal Bread.
When you have a bunch of bananas that ripen before you eat them – and you know nobody will eat them – they are perfect for baking.
I have a really yummy banana bread recipe, but it is not the “healthiest.” I decided I wanted to make something with less (or no) sugar, and maybe no flour either.
I was excited when I found this super-easy and oh so yummy recipe at The Baker Mama.
It’s been very hot here, so I baked this early on a Sunday morning. I made one loaf for my youngest son and his wife (my son loves banana bread and my daughter-in-law likes to eat healthy and gluten-free if possible) and one loaf for hubby and me.
My son mentioned that if I added some protein powder to the recipe, it would be the perfect breakfast. I will have to try that next time.
But how simple is this recipe with five healthy, wholesome ingredients?!
Hope you will give it a try.
Gluten Free Banana Oatmeal Bread
3 ripe bananas
2 cups old-fashioned rolled oats
¼ cup pure maple syrup
1 tsp baking soda
Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray.
Combine all ingredients in a food processor or blender and blend until smooth and well combined. Pour into prepared loaf pan.
Garnish the top of the batter with thinly sliced bananas or pecans or walnuts, if desired).
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Do not overbake or bread will be dry tasting.
Let loaf cool completely in pan. Store in a Ziploc bag in the refrigerator,
Cheers & Hugs,