Salted Maple Gluten Free Banana Bread

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Insanely delicious and easy banana bread recipe that Is good for your gut!

Course Snacks

Cuisine American

Servings 12 slices

Equipment

• 1 Loaf Pan
• 1 Mixing bowl

Ingredients

  

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• 3 medium very over-ripe bananas  about 1 cup mashed
• 2 large eggs
• 1/4 cup pure maple syrup plus a few TBSP more for glaze
• 1/4 cup extra virgin olive oil
• 1 ¼ cups packed almond flour
• 1 ¼ cups One Degree Sprouted oat flour
• 1 tsp vanilla paste
• 1 tsp  baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt and more for top
• 1/4 cup crushed walnuts
• 1/4 cup crushed dark chocolate bar 80% or higher

Instructions

• Preheat oven to 350F and line a load pan with parchment paper  
• Add bananas to a large mixing bowl and mash with a potato masher. Add eggs, maple syrup, oil and whisk until very well combined
• Add almond flour, oat flour, baking soda, baking powder and salt. Use a fork or spoon to mix just until incorporated
• Take 1/2 a 100g bar of dark (80% or higher) chocolate and break it up on a cutting board into small chunks using a knife. Do the same with the walnuts if they are halves. Fold the chocolate and walnut chunks into the dough
• Pour mixture into loaf pan and bake for about 60 minutes, or until a knife comes out almost clean. While the bread is piping hot, take a brush and brush the top part of your banana bread with a few tablespoons or pure maple syrup, until the top part of your bread is evenly coated. Then sprinkle the top with a bit of Maldon flakey sea salt
• Allow bread to cool in pan for at least 30 minutes, then carefully remove it and transf to a wire rack to cool completely

Notes

Why Lisa loves this banana bread: 

This is the loaf I make when the bananas on my counter are past the point of no return and I want something that feels like a treat but still pulls its weight nutritionally. The salted maple combo gives it that cozy, bakery-style sweet-salty thing, and the oat and almond flour base keeps it naturally gluten-free while making it moist and tender, never dry or crumbly.

It's also a sneaky fibre boost. The oats bring beta-glucan, a soluble fibre that feeds your gut microbes, and the almond flour and walnuts add more fibre on top. Speaking of walnuts, they team up with the 85% dark chocolate to make this a surprisingly good source of magnesium, a mineral a lot of us don't get enough of. Dark chocolate at that percentage also means you get rich chocolate flavour with less sugar than a typical chocolate chip.

It's not a health food pretending to be dessert, and it's not dessert pretending to be health food. It's just a really good banana bread made with ingredients that happen to do your body some favours. Toast a slice, add a smear of nut butter, and thank me later.

Keyword banana bread, Gluten-free

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© 2024 Lisa Makeeva, RD. All rights reserved.

College of Dietitians of Ontario Registration #14884