When you have food restrictions and are required to stay away from rice…rice flour of course becomes a no-go. Most gluten free flours tend to contain rice flour, or if you find one without they contain coconut flour. Coconut is another food that has popped up as an allergy, so we are steering clear of it for the time being. It’s best to make your own flour and play around with various alternatives, especially when it comes to food allergies or sensitivities. This particular recipe called for regular flour, since we are a gluten free/wheat free house (I know more restrictions), I wanted to mix things up so I included oat flour, amaranth and buckwheat as well. When you have a family it only makes sense to bake extra, especially if you are baking anyway why not save yourself some time. This recipe yields two loaves of banana bread, keep one fresh and freeze the other…or in my house before you know it both have vanished in a matter of days!
- 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.
- INSTRUCTIONS
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- 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.
- 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.
- 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.
I hope you enjoy this as much as I did. Banana bread is so versatile and most times forgiving. What are some of your favourite combos that you love to mix into your loaf? Please share below, its always fun to see all the creative ways of turning banana bread into a delicious new variety.
More pics of this yummy loaf coming soon!
This recipe was adapted from https://cookieandkate.com/ – Check her out!
"Can I just tell you for a minute how much I love following Gena? She has been the sweetest, supportive, and encouraging lady. If you’re on Instagram go on over and follow her and check out her new blog. There you will find information about holistic health, great recipes, and life with a food allergic child." 
Interesting to read that we should stay away from coconut flour. May I ask the reason?
Hi Nicole,
I apologize for the confusion, we had been off of coconut due to allergies. Our allergist has recently given us the go-ahead, so we will be reintroducing it soon! I love coconut and think its great, so stay tuned for many recipes that DO include it! 🙂