For some reason, no matter how hard I try…bananas always go bad in my kitchen. They look sooooo yummy in the grocery store, only to get them home and remember they taste like bananas. (Yuck!) I can eat one or two, but that’s it. The rest sit on the counter waiting to be put in the freezer for the day they become muffins or bread. I love them in muffins or bread!
I found this whole grain gluten-free flour from King Arthur and was excited to try it in something. I thought it might be excellent in banana bread and since I had a collection of bananas in my freezer, it was perfect timing. I decided to blend it with oat flour and flaxseed meal, making it a nutritious whole-grain loaf with a touch of yumms. I was so surprised by how much the loaf rose in the oven. It was like a gluten loaf! This gluten-free whole grain banana bread had a nice balance, not too banana-ee, not too sweet (making it an excellent breakfast choice) and a thin crunchy crust with a very moist delicious center. It’s wonderful to eat plain or even with a smear of butter.
Now, what to do with the rest of the frozen bananas?
The Tidbit | Freezeable: After the bread has fully cooled, cut the bread into slices and freeze. This makes it easy to have a slice anytime.
- 3-4 medium mashed bananas
- 1 teaspoon vanilla
- 1 egg
- 3 tablespoon coconut oil, melted
- ¼ cup sugar
- ¼ cup packed brown sugar
- 2 tablespoon honey
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup buttermilk
- ½ cup flaxseed meal
- 1 cup gluten-free whole grain flour*
- 1 cup gluten-free oat flour
- 1 ½ teaspoon xanthan gum
- 1 cup chopped walnuts
- Preheat oven to 350°F. Line a loaf pan with parchment paper or spray with nonstick cooking spray.
- In a large bowl, mash the bananas until most chucks are gone. Add all ingredients through buttermilk and stir to combine.
- In another bowl, whisk together the flaxseed, flours, xanthan gum.
- Add flour mixture to banana mixture and stir until combined. Stir in ¾ cup walnuts.
- Pour mixture into loaf pan and sprinkle the remaining walnuts on top.
- Bake for 50 to 60 minutes, until the bread feels firm and a crackly, golden brown on top.
- Let cool completely before cutting.