Banana bread is ALWAYS a winner… but what about a version that is also gluten-free & dairy free that tastes BETTER than the alternative?? Say whhhaattt?! You guys, this bread turned out absolutely delightful. It fluffy, moist and goes perfectly with a fresh cup o’ Joe. Give it a try!

Recipe by: The Culinary Nest

MAKES

8-10 slices

Prep Time: 5 minutes

Total Time: 1 hour 5 minutes

INGREDIENTS

1/3 cup extra virgin olive oil or coconut oil (melted)

1/2 cup maple syrup (substitute: honey)

3 very ripe bananas, mashed until creamy (optional: one more sliced in rounds for the top)

2 eggs

1/3 cup oat milk of choice (substitute: 2%, almond or even water!)

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 3/4 cups GF baking flour (substitute: whole wheat or all-purpose flour)

Optional: mini chocolate chips, walnuts, raisins, pecans.

METHOD

1. Preheat the oven to 325˚F and grease or spray a 9x5 inch loaf pan.

2. In a large mixing bowl, whisk together the oil and maple syrup (or honey). Add the eggs, whisk together well, and then whisk in the mashed bananas and milk.

3. Add the baking soda, vanilla, salt & cinnamon and whisk until blended. Using a large spoon, stir in the flour until just combined. It is okay if there are some lumps (but if there are larger ones, use the back of the spoon to break them against the side of the mixing bowl the best you can).

4. If you are using any additional ingredients such as chocolate chips (I’d recommend mini cc’s so they aren’t as heavy and do not fall to the bottom of the batter), nuts, raisins, etc., fold them in gently now.

5. Pour the batter into the loaf pan. If adding sliced bananas, lightly place them on top now, and sprinkle with additional cinnamon (this is a really beautiful presentation!).

6. Bake for 1 hour or until a toothpick comes out clean from the center of the bread. (I have had this bread take closer to 1 hour 10 minutes before!)