Makes: 2, 9 X 5 loaves, 8 mini loaves or 24 muffins
Bake Time: ~30-50 minutes depending on loaf size
2 cups Bob’s Red Mill gluten-free flour
2 cups gluten-free Oat Flour
8 large very ripe bananas, mashed (about 4 cups)
3/4 cup coconut nut palm sugar
1/2 cup applesauce
1/2 cup coconut oil, melted
4 large eggs
1/4 cup milk of choice
1 teaspoon vanilla
2 teaspoon baking powder
2 teaspoon baking soda
Optional toppings: sunflower seeds, cacoa nibs, shredded coconut, chopped Medjool DatesInstructions
1.) Preheat oven to 350°. Lightly grease 2 9×5 inch loaf pans or 8 small loaf pans, set aside.
2.) In a large bowl, combine flours, baking soda, baking powder, and salt, set aside.
3.) Remove peels from ripe bananas and mash well, until little to no clumps remain.
4.) Heat coconut oil in glass measuring cup in microwave for 15-20 seconds or until melted. In a separate glass bowl, mix together melted oil, sugar and applesauce. Stir in lightly beaten eggs, milk, vanilla, and mashed bananas until well blended.
5.) Gradually stir banana mixture into flour mixture; just until moistened. Pour batter into prepared loaf pans. Optional: Sprinkle top of batter with variety of toppings.
6.) Bake in preheated oven for 50 to 55 minutes (for large loaf) or 30-35 minutes for small loaves. For both sizes, make sure a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 5 minutes, then place on a wire rack. Slice and serve warm!