Thank you Oat Flour Banana Bread. You’ve saved me.
I was diagnosed with Hashimotos (an autoimmune thyroid disease) a few years ago. With the diagnosis came the recommendation to avoid eating gluten, because it supposedly can trigger an autoimmune response and make the condition worse. So, I begrudgingly removed gluten from my diet for the most part.
It’s really not too bad…except for the occasional craving for delicious glutenous baked goods like banana bread.
But instead of just accepting my fate of no more banana bread, I took it as a challenge to create a yummy gluten-free version. And that’s how Oat Flour Banana Bread was born!
The oats in this banana bread makes it dense and chewy, which I love about it. Pro tip for eating this bread: eat it warm and buttered. I always pop a slice into the microwave for 10 seconds or so, and slather it with a dab of butter.
That’s how you do Oat Flour Banana Bread…life’s too short not to butter your bread. 😉
- 2 cups rolled oats + 1/2 cup, divided (Gluten free certified if needed)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 overripe bananas
- 2 eggs
- 2 tsp. apple cider vinegar
- 1 tsp. pure vanilla extract
- 1/2 cup coconut sugar
- 1/4 cup nut or seed butter (I use almond or peanut)
- Preheat oven to 350º F.
- Grease a loaf pan and set aside.
- Grind 2 cups oats in a food processor until a fine flour forms. Add additional 1/2 cup oats, baking powder, baking soda and salt to the food processor and gently mix it into the flour with a spoon.
- Mash banana in a large bowl and add the remaining ingredients. Mix well.
- Add the dry ingredients to wet and mix until just incorporated.
- Pour into prepared loaf pan and bake 45-50 minutes, or until an inserted knife or toothpick comes out mostly clean. Allow to cool and set and enjoy!
Loving the quick breads? Give these a try: