Banana Bread with Oat and Almond Flour (Gluten-Free)

Today, we’re excited to share a delicious and nutritious recipe that will satisfy your sweet tooth without compromising your dietary needs. Our Gluten-Free Banana Bread with Oat and Almond Flour is not only easy to make but also packed with wholesome ingredients that promote overall well-being.

This recipe is perfect for those who are looking for a gluten-free option that doesn’t skimp on flavor or texture. By using a combination of oat flour and almond flour, we’ve created a moist and tender banana bread that’s rich in nutrients and naturally sweetened. Whether you’re enjoying it for breakfast, as a snack, or even as a dessert, this banana bread is sure to become a favorite in your household.

Key Benefits:

• Gluten-Free: Ideal for those with gluten sensitivities or celiac disease.
• Nutrient-Rich: Oat flour and almond flour provide essential vitamins and minerals.
• Naturally Sweetened: Options for agave syrup or date sugar make this a healthier choice.

Stay tuned as we dive into the step-by-step instructions and tips for making this delightful banana bread. Let’s get baking and enjoy a slice of health and happiness!

Gluten-Free Banana Bread with Oat and Almond Flour

Ingredients:

• 2.4 dl ( 1 cup) oat milk
• 1.5 cl ( 1 Tbsp) apple cider vinegar
• 0.5 cl ( 1 tsp) vanilla extract
• 1 ripe banana, mashed
• 0.6 dl ( 1/2 cup) oat flour
• 0.6 dl ( 1/2 cup) almond flour
• 1.2 cl ( 1 Tbsp) baking powder
• 0.25 cl ( 1/2 tsp) salt
• Optional Sweeteners:
  • 1.5 cl (1 Tbsp) agave syrup
  • 1.2 cl ( 1 Tbsp) date sugar

Optional Add-Ins:

• 0.5 dl ( 1/4 cup) chopped walnuts or pecans
• 0.5 dl ( 1/4 cup) chocolate chips
• 0.3 dl ( 1/4 cup) dried fruit (e.g., raisins, cranberries)

Substitutions:

• Oat Milk: You can use any plant-based milk such as almond milk, soy milk, or coconut milk.
• Banana: If you don’t have bananas, you can use applesauce or pumpkin puree as a substitute.

Instructions:

1. Curdle the Oat Milk:
   • In a small bowl, combine 2.4 dl ( 1 cup) of oat milk, 1.5 cl (15 ml / 1 Tbsp) of apple cider vinegar, and 0.5 cl ( 1 tsp) of vanilla extract.
   • Stir well and set aside for about 5 minutes to allow the mixture to curdle and thicken slightly.
2. Prepare the Dry Ingredients:
   • In a large mixing bowl, whisk together 0.6 dl ( 1/2 cup) of oat flour, 0.6 dl (60 g / 1/2 cup) of almond flour, 1.2 cl (1 Tbsp) of baking powder, and 0.25 cl (2.5 g / 1/2 tsp) of salt until well combined.
3. Combine Wet Ingredients:
   • In a separate bowl, mash 1 ripe banana until smooth.
   • Add the curdled oat milk mixture to the mashed banana and stir until well combined.
   • If using, add 1.5 cl ( 1 Tbsp) of agave syrup or 1.2 cl ( 1 Tbsp) of date sugar to the wet mixture and stir until well combined.
4. Mix Wet and Dry Ingredients:
   • Pour the wet mixture into the bowl with the dry ingredients.
   • Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
5. Let the Batter Rest:
   • Allow the batter to sit for about 5 minutes. This helps the baking powder activate and results in fluffier bread.
6. Add Optional Ingredients:
   • If using, fold in 0.5 dl ( 1/4 cup) of chopped nuts, chocolate chips, or dried fruit.
7. Bake the Bread:
   • Preheat your oven to 175°C (350°F).
   • Grease a loaf pan or line it with parchment paper.
   • Pour the batter into the prepared loaf pan and spread it evenly.
   • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve:
   • Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
   • Slice and enjoy your gluten-free banana bread!