gluten-free. vegan possibilities.
I love banana bread.
I suspect everyone has taste preferences. Things especially liked and enjoyed just a bit more than something else. Something which causes you to need a little more self-control so as to not eat the whole thing. Bread is one of those foods which definitely has a preference in my opinion. Cakes and pies do too. There is a large variety of choices and overtime we develop partiality. Banana bread is a favorite of mine.
Awhile ago while flipping through an older issue of Bon Appétit, I stumbled upon an article claiming “the best banana bread ever”. Yum. Best of all, there was a recipe at the end. A moist banana bread sounded like just the thing I wanted to make… so I stared at the recipe a bit trying to figure how best to make it gluten-free and without granulated sugar. I also wanted to use a different kind of oil.
I was super nervous about my first attempt since I tweaked so much: flour, oil, sugar, amount of salt, etc. But oh my goodness if that bread did not look lovely once removed from the oven and taste delicious! I was so happy it was a success. And then I felt compelled (as usual) to share the recipe. I do not think anyone will regret making this bread. It is that good.
I made the bread a couple more times (no sweat off my brow) to ensure it was successful, and am pleased with the results. Light brown in tone with a delicious aroma while baking. So pleasant and hearty. Not abrupt with a strong banana taste, and the olive oil is barely perceivable. Slightly dense and heavy in texture, but spared dryness.
Also, I decided to use olive oil because I tend to buy large containers of the stuff (money saver) and it is often lying around. Honestly, olive oil is a usual go-to for me if I am not going to use coconut oil since it has a better tolerance for higher heating temperatures. Olive oil is also nutritionally high in monounsaturated fat, which is healthy for your heart, and Vitamins E & K. As an aside, I do buy extra virgin olive oil.
Note: I made this recipe using ripe or normal bananas, but not green. In my opinion, bananas do not absolutely have to be ripe. But I would not recommend green either.
Gluten-free Banana Olive Oil Bread
A delightful banana bread that is moist and gluten-free with a secret ingredient: olive oil. Healthier alternative to the usual banana bread with granulated sugar and wheat flour.
- 1½ c. all purpose flour (I used ½ c. almond flour, ½ c. cashew flour, ¼ c. sprouted brown rice four and ¼ c. coconut flour)
- 1 t. baking soda
- 4 shakes sea salt
- 1 c. mashed bananas
- ½ c. olive oil
- 3 eggs (3 T. ground flax seed + 9 T. warm water, or egg substitute of choice – if anyone has any favorites, feel free to share in comments)
- 3 T. maple syrup (could use honey) – may desire more sweetener if you like sweeter bread, so just add another tablespoon
- Preheat oven and bake at 350ºF.
- Stir flour, baking soda and salt in a bowl to incorporate. Can sift flour, but it is not a must.
- In a larger bowl, add wet ingredients (I recommend mashing the bananas first, measuring bananas until 1 cup, and then adding other wet ingredients), and whisk ingredients together.
- Add dry ingredients to wet ingredients stirring well to combine. Put a little oil at bottom of bread loaf pan so as to prevent sticking and pour batter into pan. Smooth top of batter before putting in oven.
- Bake for 25-30 minutes (check for your preference of bread consistency). Let cool in pan once removed from oven for about five minutes.
Can use bread to make a peanut butter sandwich, add a slice of cheese, or a scoop of vanilla ice cream. Very versatile due to not having an overpowering banana flavor.