Nutrient Dense Banana Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
A nutrient dense gluten free banana bread, packed with
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup pumpkin seed oil
  • 1 cup honey or maple syrup
  • 4 flax eggs
  • 2 cups mashed ripe bananas (about 2½ medium or 2 large bananas)
  • 1 cup water
  • 2 teaspoon baking soda
  • 2 teaspoon vanilla extract
  • 1 teaspoon celtic sea salt
  • 1 teaspoon ground cinnamon
  • 2 cups gluten free oat flour
  • ¾ cup buckwheat flour
  • ¾ cup amaranth flour
  • Optional: A couple TBSP Wild Friends Organic Maple Sunflower Butter
  • ½ cup mix-ins nuts (if tolerated) chocolate chips, raisins, chopped dried fruit, fresh banana slices, fresh raspberries...the list can go on and on.
  2. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  3. In a large bowl, beat the oil and honey together with a whisk. Add the flax eggs and combine well, then add in the mashed bananas and water, stir until combined.
  4. Add the baking soda, vanilla, salt and cinnamon, stirring again to combine. Add in the flour and stir, just until combined, lumps are ok. If you're adding any additional mix-ins, gently fold them in here. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon ( I love cinnamon). You can create a cool swirled effect if you run the tip of a utensil (anything fork, knife will work) across the batter in a swirling motion.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (Depending if you have added some "mix-ins", it can take closer to 60, all depending on your oven). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
Recipe by Symply Nourished at