Banana Bread

Saturday morning baking ❤ I finally got a chance to make Minimalist Baker’s Banana Bread . . . because what else do you do when you have a bunch of ripe bananas?! She says the bread is best the next day, so I’m looking forward to tasting it tomorrow 🙂


-1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
-3 medium ripe bananas
-1/2 tsp pure vanilla extract
-3 Tbsp coconut oil, melted
-1/4 Cup coconut sugar or cane sugar
-1/4 Cup brown sugar
-2-3 Tbsp maple syrup
-3.5 tsp baking powder
-1/2 tsp pink himalayan salt
-3/4 Cup unsweetened almond or other milk
-1 1/4 Cup almond meal
-1 1/4 Cup gluten-free flour blend (if not gluten-free, sub unbleached all-purpose) flour
-1 1/4 Cup gluten-free oats


-Preheat oven to 350°F & line a loaf pan with parchment paper or spray with nonstick spray
-Prepare flax egg in a large mixing bowl & let rest for 5 minutes
-Add banana to a large bowl & mash well with a fork, leaving only a few chunky pieces. You want it pretty smooth
-Add remaining ingredients through almond milk & whisk vigorously to combine. Last add almond meal, gluten free flour blend & oats & stir well to combine
-Pour into the pan & smooth with a spoon
-Bake for 1 hour 5 minutes – 1 hour 15 minutes. When done, it should feel firm & be crackly & golden brown on top
-Let rest in the pan for 10 minutes, then transfer to a cooling rack to cool. Let cool completely before cutting or it will be too tender to hold form. It’s best the next day!
Store leftovers covered at room temperature for up to a few days. Slice & freeze for longer term storageBanana Bread Insta



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