Category: Breads

Gingerbread Banana Bread (Oat Flour)

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In the spirit of the holiday season, here is a delicious banana bread recipe but this one comes with some holiday flavors! I wanted to make a special banana bread that blended in the winter spices and flavors of gingerbread.

The addition of molasses, ginger, allspice, and the Wild Friends gingerbread peanut butter makes this banana bread extra special. If you don’t have that flavor peanut butter feel free to sub in regular peanut butter or almond butter and just add a few extra shakes of the spices. I also made this with oat flour – if you are gluten free make sure to check that your oats are certified gluten free! This bread comes together super easily and makes a delicious breakfast, snack or dessert! 

Tip: Oat Flour

  • Oat flour can be easily be made by whizzing up rolled oats in a blender if you don’t have the flour on hand. Simple run the oats until they are a fine flour.
  • If the recipe calls for 2 cups of flour blend 2 cups of oats.

I love topping it with some extra peanut butter! Feel free to add in your favorites mix-ins into the batter to make it extra special- dark chocolate chips or walnuts would be great in this!

Ingredients

Dry Ingredients

  • 2 cups oat flour
  • 1 tsp baking powder
  • 1 ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp allspice 

Wet Ingredients

  • 3 bananas 
  • 1 ½ tablespoon molasses
  • 1 tbsp gingerbread Wild Friends peanut butter
  • 1 egg
  • 1 tbsp flax meal mixed with 2 tbsp water
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla
  • ⅓ cup coconut sugar

Directions

  1. Preheat your oven to 350 and line a loaf pan with parchment paper. 
  2. In a small little bowl/mixing saucer mix your ground flax meal with water, set aside for a few minutes to allow it to thicken. 
  3. In a large bowl mix your dry ingredients together : oat flour, baking powder, cinnamon, ginger, and allspice. 
  4. In a separate bowl mash your bananas. Then add in flax mixture, egg, molasses, peanut butter, vanilla, and coconut oil (melted). After well combined using a hand mixer, add in the coconut sugar. Mix again. 
  5. Then add in your dry ingredients to your wet ingredients. Using a hand mixer just until well combined, do not over mix. 
  6. If you’d like to add in any additional fun ingredients like chocolate chips, walnuts, cranberries- fold them in at this point. 
  7. Then add the batter to your lined loaf pan and bake for 45- 50 minutes, until the toothpick comes out clean. Let cool for 10 minutes before slicing. This bread is pretty moist and I recommend storing in the refrigerator. 

Tip: If you only have plain peanut butter that is fine, just increase slightly the spices. 

Vegan Pumpkin Bread

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Fall has always been a favorite season of mine for so many reasons – from the weather, fall colors both in nature and in outfits, and of course for all the fall root veggies, abundance of apples, figs, squashes and of course pumpkin! I often find myself whipping up pumpkin baked goods year round – definitely not limiting myself to one season!

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With that said I was so bummed when I recently went to TJs and saw most of the pumpkin items were gone – I strongly believe they should be out at least until the end of November! But fear not, I’m here to drop more pumpkin goodness.

I can’t believe it has taken me this long to share this Vegan Pumpkin Bread recipe. This is made with whole wheat flour, pure pumpkin puree, flax eggs, and slightly sweetened with maple syrup. I’ve added a yummy oat topping but feel free to leave off or add a simple cinnamon or maple glaze (just mix water, powdered sugar, cinnamon/maple syrup together!). 

TIP:

I love using binder clips to hold my parchment paper in place while I pour my batter in. I always keep a few of these in my kitchen drawer!

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I hope you enjoy this bread as much as I did! This is also the perfect consistency for some pumpkin french toast!

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I also love topping my bread with almond butter, pumpkin seeds and cinnamon or more pumpkin spice!

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Ingredients

Dry Ingredients

  • 1 ½ cup whole wheat flour                                               
  • 2 tsp pumpkin spice
  • 1 tsp cinnamon                                                           
  • ⅛ tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder

Wet Ingredients

  • ¼ cup maple syrup
  • 2 flax eggs (2 tbsp flax meal mixed with 5 tbsp water)
  • 1 tsp vanilla 
  • ¼ cup almond milk
  • ½ banana mashed
  • 1 cup pumpkin puree
  • ¼ cup melted coconut oil

Topping

  • 3 tbsp rolled oats
  • 1 tsp coconut sugar
  • 1 tsp coconut oil, melted
  • ½ tsp pumpkin spice

Directions

  1. Preheat your oven to 325F and line your loaf pan with parchment paper.
  2. In a small bowl, make your flax egg by mixing together 2 tbsp of flax meal and 5 tbsp of water. Give it a slight mix and let the mixture sit for 5 minutes.
  3. In a large bowl mix your dry ingredients until well combined.
  4. In a separate large bowl, mash your banana. Then add in the rest of your wet ingredients: maple syrup, flax eggs, vanilla, almond milk, pumpkin puree, and melted coconut oil until well combined.
  5. Add your dry ingredients to your wet ingredients and mix until just well combined. You don’t want to overmix.
  6. Pour into your prepared loaf pan.
  7. In a separate bowl, mix together the oat topping and then sprinkle on top of your loaf pan. I then like to slightly press it into the batter to make sure it sticks.
  8. Bake for 50 -55 minutes until the toothpick comes out clean.
  9. Let it cool for 10 minutes before slicing and then enjoy!!

Vegan [ Cranberry Pecan ] Banana Bread

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Banana bread has been on repeat lately, I love how versatile it can be when it comes to what you mix into it and how it can come together with minimal ingredients and falls into the realm of healthy baking. I was going to do make my classic cinnamon swirl banana bread when it suddenly occurred to me that I didn’t have a vegan banana bread up on the blog yet. Although I am not vegan ( I do keep a vegetarian diet) I find myself drawn to lots of vegan baked goods and have baked up a lot of vegan treats, I’m just not the best at keeping track of what I do in the kitchen … well until now!

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So I decided to do some experimenting and bake up a vegan banana bread and for a fun twist I wanted to add in some cranberries and pecans – perfect for the upcoming season.. F A L L – I see you around the corner. However, this can be enjoyed without the pecans/cranberries or they can be switched out for chocolate chips, walnuts, even some blueberries!

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This cup calls for two cups of flour. I made this loaf with both all purpose flour and whole wheat flour. I love the slight nuttiness that comes with using whole wheat flour however sometimes when using just whole wheat flour baked goods can come out too dense so I cut it half all purpose flour. You can also just use all purpose flour if you’d like. I haven’t tested out gluten free flours but will update this post once I have. Whichever flour you use, make sure to measure out your flour correctly, not doing so can drastically change your bread’s texture!

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How to Measure Flour

  1. Grab your measuring cup and a spoon. 
  2. Gently scoop your flour with a spoon into your measuring cup. 
  3. Once filled to the top, level off any excess flour over your flour bag with a flat edge like a knife.  
  4. Following these steps, rather than scooping the flour out of the big directly with your measuring cup will ensure you are not over-packing your flour. Over-packing it would result in much more flour than what is needed. 

Ingredients

Wet Ingredients

  • 4 medium bananas – super ripe
  • ½ cup brown sugar 
  • ¼ cup coconut oil, melted 
  • ¼ cup plus 1 tbsp almond milk 
  • 1 tbsp vanilla
  • 1 tbsp ground flax/flax meal 

Dry Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp cinnamon 
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt 

Add-ins 

  • ¼ cup crushed pecans
  • ¼ cup cranberries 

Directions

  1. Preheat your oven to 350F and line a loaf pan with parchment paper. I love using this parchment paper for all my baking, Thrive Market has a great deal on it! 
  2. In a mixing bowl, mash your bananas well. Then add in the following ingredients: brown sugar, coconut oil, almond milk, and vanilla. After all the ingredients are well incorporated, add in your flax meal and give it a good stir. 
  3. In a separate bowl combine your dry ingredients: whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt. Make sure you measure your flour correctly as outlined above!
  4. Add your dry ingredients to your wet ingredients and mix until just combined. Do not over mix, you just want to make sure the flour is incorporated. Your batter will likely be thicker than other banana bread batters. 
  5. Fold in your cranberries and pecans. Feel free to swap them out for other nuts of chocolate chips, but again, don’t over mix!
  6. Pour your batter into your prepared loaf pan and bake for 50 minutes. After the baking time, check the loaf with a toothpick and if it comes out clean after inserting it is all done. 
  7. Let your loaf cool for 15 minutes before slicing. Enjoy!
  8. Store in an airtight container. You can also pre-slice your loaf and freeze some slices for another time! Simply defrost and warm it up in your microwave for 30 – 60 seconds.

Coconut Flour Banana Bread

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(gluten free, no added sugar, dairy free)

Coming at ya with a super simple banana bread that is naturally sweetened with ripe bananas as in it has no added sugar and it’s made gluten free with coconut flour. This is made with simple ingredients and can be made in one bowl. It comes together so quickly and makes the perfect snacking bread for any time of the day. Also goes great with a nice layer of peanut butter spread on top!

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I added an optional oat topping on top which does have coconut sugar in it but like I said totally optional. You could leave it without the topping and swap it in for some chocolate chips, walnuts, or even   ⅓ cup of blueberries!

 

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Recipe

Ingredients

Wet Ingredients

  • 3 bananas (about 1 c. mashed banana) img_2981
  • 3 eggs
  • 1/3 cup creamy peanut butter
  • 1 tsp pure vanilla extract
  • 1/3 cup melted coconut oil 

Dry Ingredients

  • 1/2 cup packed coconut flour 
  • 1 tbsp cinnamon
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt

Optional Oat Topping

  • 1/4 cup rolled oats
  • 1 tbsp coconut sugar
  • 1 tbsp melted coconut oil
  • 1/2 tsp cinnamon 

Instructions

  1. Preheat your oven to 350F and line your loaf pan with parchment paper, set aside. 
  2. In a large bowl, mash your spotty ripe banana and then add in wet ingredients until well combined: eggs, peanut butter, vanilla, and coconut oil. I used a stand mixer but feel free to use a hand mixer. 
  3. Add in dry ingredients: coconut flour, cinnamon, salt, baking powder and baking soda. You can mix these first in a separate bowl to ensure they are well combined or add directly to the wet ingredients. Just make sure to mix really well!
    1. If incorporating any mix-ins like chocolate chips, nuts, berries, etc- fold those in to the batter at this step. 
  4. If you want to add the oat topping,  mix the oats, cinnamon, coconut oil, cinnamon and coconut sugar together in a small bowl. 
  5. Pour your batter into your prepared loaf tin.
    1. If adding the oat topping, sprinkle on top of your batter at this point. Gently press the oat topping into the batter to ensure it sticks to the top!
  6. Bake for 40 – 45 minutes, until it passes the clean toothpick test. 
  7. Let your bread cool for 10-15 minutes before slicing! Can be stored in the fridge for 4-5 days!

Notes:

  1. Coconut flour is not a direct 1:1 sub with other flours therefore do not substitute in other flours. 
  2. Feel free to use any nut butter of your choice, however, if you use sunflower seed butter it may change the color of your bread. It’ll be fine to eat, just don’t be alarmed if it’s not the usual banana bread color!
  3. Use both baking soda and baking powder!!

Double Chocolate Banana Bread

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Whenever I make this double chocolate banana bread I can’t help but think that somehow I have won the day and I’ll get to snack on the most decadent tasting bread ever yet most of the ingredients could also come together to make a tasty health bowl of oatmeal. So yes, when I go back for my second or third slice I do tell myself it’s okay, it’s like I’m eating oatmeal. Except its super delicious moist double chocolate banana bread that has the most delicious gooey chocolate chunks studded throughout the entire loaf.

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I first made a variation of this recipe a couple years ago but made a few tweaks and I think it’s perfect now. Lately I’ve been loving adding plain greek yogurt to my recipes. I feel like all the breads I have made with it come out super moist and delicious. Secondly, I have been super into cutting some of the oil in the recipe with unsweetened applesauce. Not only does the applesauce help keep down some of the oil, it also brings another source of natural sweetness which helps keep the processed sugar low, which is always a plus, even if it is coconut sugar. I also love using the Enjoy Life Chocolate Chunks to top my breads, which are great if you’re looking for dairy free/vegan chips! You can find these on Thrive Market!

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This recipe also comes together in a pinch and requires your usual ingredients, nothing special you’ll need to purchase. I like to use the Enjoy Life chocolate chunks in my breads but feel free to use any chips that you’d like, mini chips are a great option. I also think the adding in some peanut butter chips to this recipe would be amazing! I like topping mine with almond butter!IMG_2312

 

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Recipe

Ingredients

Wet Ingredients

  • 2-3 very ripe bananas – 1 cup mashed                  IMG_2312
  • 1 egg, room temperature 
  • 2 tbsp plain Greek yogurt 
  • 1 tsp vanilla 
  • 2 tbsp oil – melted coconut oil/olive oil
  • 2 tbsp applesauce
  • ½ cup coconut sugar 
  • ¾ cup chocolate chips + additional for topping

Dry Ingredients

  • 1 cup gluten free oat flour
  • ½ cup almond flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ½ cup cocoa powder
  • Pinch of salt 

Directions 

  1. Preheat your oven to 350F and line your loaf pan with parchment paper, set aside. 
  2. In a large bowl, mash your spotty ripe banana and then add in wet ingredients until well combined: egg, Greek yogurt, vanilla, melted coconut oil, and apple sauce. Once well combined, add in coconut sugar and mix well.
  3. In a separate bowl, mix dry ingredients together until well combined: oat flour, almond flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add in dry ingredients to the wet ingredient bowl. Mix until well combined and there are no clumps of flour left. 
  5. Fold in chocolate chips!
  6. Pour batter into your prepared loaf pan. I like to top my loaf with additional chocolate chips at this stage. 
  7. Bake for 40-45 minutes, just until your toothpick comes out clean. You may need to poke it with the toothpick in a few different spots if you run into any chocolate chips while checking if it is done.
  8. Let cool for 10-15 minutes before slicing! Can be stored in a air-tight container for 4-5 days, I recommend storing it in the refrigerator. 

Superseed Pecan Banana Bread

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This banana bread features an amazing banana bread mix made by Simple Mills. Simple Mills is a Chicago based brand that makes such a great and ever expanding line of cake and bread mixes, cookies, crackers, and frostings with REAL ingredients that you can actually pronounce.

When I first looked at the ingredient lists of a few different products I couldn’t believe how short and not confusing the ingredient list was. When I got my hands on the Banana Bread and Muffin Mix I was excited to spruce it up and enhance its already goodness! 

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I added some of the typical seeds I would throw into my other baked goods and topped it with an additional banana and pecans for that extra flavor! I followed the baking instructions from the box. I usually don’t cover my loafs with foil halfway through the cooking process, in fact I try not to open the oven at all while something is baking, but I figured they knew what they were talking about and they sure did! The loaf came out great when baked as instructed!

Superseed banana bread batter

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This loaf did take a little longer to cook but that can be expected since it was in the oven at 325F. I typically cook my baked goods at 350F, but again, I followed what the Simple Mills’ experts directed me to do! It was well worth the wait!

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Recipe

Ingredients

Dry Ingredients

  • 1 Simple Mills Banana Bread and Muffins box
  • ½ c ground flax meal  IMG_2110
  • 1 ½ tsp cinnamon
  • 1 tbsp hemp seeds 
  • 2 tbsp chopped pecans 

Wet Ingredients

  • 1 ripe banana
  • 2 eggs
  • ½ c + 2 tbsp unsweetened almond milk 
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract 
  • 1 tbsp chia seeds

Toppings (optional)

  • 1 whole banana 
  • Pinch of coconut sugar 
  • 1 tbsp chopped pecans

Instructions

  1. Preheat your oven to 325F and line your loaf pan with parchment paper, set aside. 
  2. In a large bowl, mash your spotty ripe banana and then add in wet ingredients until well combined: eggs, almond milk, vanilla, and melted coconut oil. Mix in chia seeds and let sit for a couple minutes to let the chia seeds expand a bit. 
  3. In a medium size bowl, mix your dry ingredients together: Simple Mills mix, cinnamon, flax meal, cinnamon, and hemp seeds. Mix until well combined. 
  4. Add your dry ingredients to your wet ingredients. Mix until just well combined and there are no clumps of dry ingredients. Gently fold in chopped pecans. The batter will be a bit thick but that’s okay!
  5. Pour your batter into your prepared baking pan. I like to top mine with a sliced banana and a few more pecans. You can slice your banana lengthwise in half or into medallions – have fun with it! I also sprinkle a little bit of coconut sugar on the banana to help caramelize and deepen the flavor a bit more – completely optional! Feel free to add more chopped pecans on top. 
  6. Bake for 30 minutes and then take it out of the oven and cover it with aluminum foil (you can cover your foil with nonstick spray).
  7. Bake your loaf for an additional 25 minutes and then test it with a toothpick, if it comes out clean you are good to go, if it does not, bake for an additional 5 minutes. 
  8. After removing from the oven, uncover your loaf and let it cool for 15-20 minutes before slicing. Enjoy on its own or slather some peanut butter on it 🙂 

Notes

  1. If your almond milk is cold you may notice that your coconut oil solidifies a bit. For this recipe that should not be an issue but it can be avoided if you leave your almond milk and eggs out to reach room temperature!
  2. Room temperature eggs work best when baking but don’t worry if you don’t have time to let them sit out!
  3. Store in an airtight container and can keep in the fridge for 5 days (although unlikely there will be any leftovers past day two)!

Lemon Blueberry Poppy Seed Bread

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Looking for a spring time inspired recipe? Then this Lemon Blueberry Poppy Seed loaf is perfect for you! Loaded with fresh lemon juice, lemon zest and bursting blueberries, this is perfect for anyone looking for something bright and sweet but with a nice tart bite of lemon!

This recipe is also made gluten free by using a mix of Bob’s Red Mill Gluten Free Flour and almond flour. I have not tested other flours but I suspect you could use all-purpose flour as a direct substitute, however, do not sub in coconut flour. I also snuck in some chia seeds which mix perfectly with the poppy seeds while adding some extra nutrients into the mix.

If you want a lighter bread that’s less sweet, you could easily leave off the lemon glaze but in my opinion it adds the perfect amount of sweetness and ups the lemon flavor with another punch of fresh lemon juice and zest. Let me know what you think!

Recipe

Ingredients

Wet Ingredients

  • 2 eggs
  • 1/2 cup Greek Yogurt
  • 1 tsp vanilla  IMG_2010 (1)
  • 1/2 tsp almond extract
  • 1/2 tsp lemon extract (not lemon oil!)
  • Juice of 1 lemon (use fresh, not the bottled stuff)
  • Zest of 2 lemons
  • 1/3 cup honey 
  • 1 tsp chia seeds

Dry Ingredients

  • 1 tbsp poppy seeds 
  • 1 cup gluten free flour
  • 1 cup almond flour 
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/2 cup blueberries (fresh or frozen) – dusted in cornstarch or arrowroot powder 
  • slivered almonds – optional

Glaze

  • 1 cup powdered sugar
  • Juice of 1 lemon
  • Zest of 1/2 lemon

Instructions

  1. Preheat your oven to 350F and prepare your pan. I use this pan (9” x 5”)and line it with parchment paper (love this one from Thrive Market!). Set aside.
  2. In a large bowl mix together your wet ingredients until well combined: eggs, Greek yogurt, vanilla extract, lemon extract, almond extract, lemon juice, and honey. Once everything is combined, mix in chia seeds and let sit for 2 minutes. 
  3. In a separate bowl mix together your dry ingredients: gluten free flour, almond flour, baking soda, baking powder, salt, and poppy seeds. 
  4. Carefully fold in your dry ingredients into your wet ingredients. You just want to mix until well combined – do not over mix!
  5. Cover your blueberries with a thin layer of cornstarch and then gently fold them into your batter. 
  6. Pour into your prepared loaf tin and bake for 35 minutes. Check the loaf with a toothpick and if it comes out clean take out to cool. If the toothpick comes out wet, bake for an additional five minutes. 
  7. While your loaf cools, prepare your glaze. Mix together your ingredients until you have a smooth glaze. If you want your glaze thinner, you can add more lemon juice or a teaspoon of water. For a thicker glaze, add less lemon juice or more powdered sugar. 
  8. Once your loaf cools, add the glaze and add optional almond slivers if you’d like.

Notes:

  1. This is also totally delicious without the glaze!
  2. If you’re adding the slivered almonds do it while the glaze is still wet so they stick to your loaf. 
  3. If you are using frozen blueberries I recommend giving them a rinse for a minute or so and then drying them with a paper towel. This helps prevent them from bleeding through the loaf and preserves the nice yellow color of the lemon loaf.
  4. I think this would also be delicious if you swap out blueberries for raspberries! 
  • Glaze it up real good! Love the zest that pops through!
  • Add almonds before the glaze dries and then slice!
  • Enjoy a slice, or two.. or three!

Recipe adapted from Ambitious Kitchen

Easy Quick Bagels

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This was my first attempt at making bagels and I was pretty pleased! Now here me out, these aren’t going to taste like your New York Deli bagels, they are in on way made the same nor are they supposed to be exactly like your typical chewy bagel. BUT with that said, they make a great bagel sandwich, can successful satisfy those bagel cravings, delicious sweet or savory and the best part is they are SO EASY!!!

I made a couple “cinnamon raisin” which were great! I’m not a big cream cheese fan (I’m weird, I know) so I had mine with peanut butter and banana fore breakfast. The others were topped with sesame seeds and they were great for veggie packed sandwiches. 

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I made this sammie right here on the toasted sesame bagel with hummus, roasted beets, carrots, cucumber, avocado and a layer of mixed greens! 

Another great way to have these would be to recreate the classic childhood favorite — pizza bagel bites!

Recipe

Ingredients

  • 1 cup (5 oz) all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt 
  • 1 cup PLAIN greek yogurt ( Fage is great for this!)
  • 1 egg white 

Optional Toppings: sesame seeds, everything but the bagel seasoning, cinnamon sugar, poppy seeds, Parmesan 

  1. Preheat your oven to 375F and prep your baking sheet with parchment paper or a silicone mat and spray with non-stick spray (can’t be too safe!)
  2. In a bowl mix your dry ingredients: flour, baking powder and salt.
  3. Add in your yogurt to the dry ingredients until well combined. This wont be one smooth dough, there will be bigger pieces that come together while the rest looks a bit crumbly. 
  4. On a clean counter top, dust a little bit of flour. Dump your dough onto the floured surface and knead for a few rounds. You will know you are done kneading when the dough is still a little sticky but does not stick to your hands. 
  5. Split the dough into four balls. Roll each ball out into a rope and then pinch the ends together to make the shape of your bagel. 
  6. Place your four bagels onto your prepared baking sheet.
  7. In a small bowl whisk your egg white for the egg wash. Brush each bagel top with the egg wash and now add any of the toppings you would like – sesame seeds, everything but the bagel seasoning, cinnamon, etc. 
  8. Place your bagels in the oven for 25 minutes. 
  9. Let your bagels cool for 15-20 minutes before slicing and enjoy!

Notes:

1. If you do not have a scale to measure out your flour, make sure you are measuring out one cup correctly.

  • Rather than scooping out flour with your measuring cup from the flour bag, you should first fluff the flour with your spoon. 
  • Person using a knife to even off the top of a measuring cup filled with flourThen scoop out flour with a spoon from the bag and put into your measuring cup until it is full.
  • Lastly level it off with a knife. This will ensure you do not over pack your measuring cup!

 

Cinnamon Swirl Banana Bread

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This Cinnamon Swirl Banana Bread has become a favorite! After making it twice in one week, I know it’s here to stay! I have a theory this would make great French Toast but I can’t manage to keep in the house long enough to try! I’ll keep ya’ll posted if that ever happens! 

Recipe

Ingredients 

  • 2 ripe bananas (the spottier/riper the better)
  • 2 eggs                                                                                  IMG_1777
  • 2 tbsp of olive or melted coconut oil
  • 1/4 c. almond milk
  • 1/4 c. maple syrup
  • 1 tbsp coconut palm sugar
  • 1 tsp vanilla extract
  • 1 c. oat flour
  • 1 c. gluten free flour (I like Bob’s Red Mill 1-1 GF mix!)
  • 1/4 c. almond flour
  • 1 tbsp cinnamon 
  • 2 tsp baking powder 

Cinnamon Swirl

  • 1/4 c. unsweetened applesauce
  • 1/4 c. coconut palm sugar
  • 1 tbsp cinnamon

Instructions

  1. Preheat your oven to 350F and prepare your pan. I use this pan (9” x 5”)and line it with parchment paper (love this one from Thrive Market!). Set aside.
  2. In a large bowl mash your bananas – you can use a fork here or let them go for a few minutes in your stand mixer. Then add the rest of your wet ingredients: eggs, oil, almond milk, maple syrup, and vanilla. Mix until all ingredients are well combined. Then add in coconut sugar and mix well. 
  3. In a separate bowl add in all your dry ingredients: oat flour, gf flour, almond flour, baking powder, and cinnamon. Slowly add in your dry ingredients to your wet ingredients and mix until just combined! You do not want to over mix the batter. 
  4. In your now empty bowl you can mix together the ingredients for the cinnamon swirl: applesauce, cinnamon, and coconut sugar. 
  5. Pour half your batter into your prepared pan and then top it with half your cinnamon sugar mixture. Swirl it with a knife gently. Pour the remainder of your batter and smooth it out. Then add the rest of your cinnamon topping. I like to add it in dollops and then run my knife through it gently to make a nice swirl on top.
  6. Place your pan in the oven and bake for 40-45 minutes, until a toothpick comes out clean!

Notes:

  1. If your almond milk is cold you may notice that your coconut oil solidifies a bit. For this recipe that should not be an issue but it can be avoided if you leave your almond milk and eggs out to reach room temperature!
  2. Room temperature eggs work best when baking but don’t worry if you don’t have time to let them sit out!