I buy bananas by the box. I eat them casually after they ripen until they’re to the point of being a bit too ripe for my liking. Once they reach that point I peel them and toss them in the freezer for unlimited amounts of banana ice cream. No complains about that! But sometimes you don’t feel like peeling a ton of bananas for the freezer or maybe you’re not as lucky as I am to have enough freezer space to do this.
That’s where this banana bread comes in.
This bread is simple to make. It requires just a few ingredients that you’ll most likely have at home already. You just mix it all up and pop it in the oven for a bit. Once your timer goes off you’ll have a cozy smelling kitchen and a delicious loaf of bread sitting on your counter. I think that’s a win win situation for us all.
My favorite way to eat this banana bread is with your favorite nut butter or even on top of your banana ice cream. If you try something new out with it, let me know. I’d love to give it a try too!
Makes 1 loaf of bread
4 large bananas, very ripe!
1 cup gluten free all purpose flour
1/2 cup almond milk
1/4 cup coconut sugar
2 tablespoon maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoon baking powder
Preheat oven to 350 degrees. In a medium bowl mash bananas. Add in almond milk and maple syrup. Set aside. In separate bowl mix together flour, coconut sugar, cinnamon, nutmeg, and baking powder. Combine wet and dry ingredients and mix together. Pour into parchment paper lined bread pan. Add some extra coconut sugar on top if desired for extra sweetness. Bake for 25-30 minutes. Remove from oven and let stand for 5-10 minutes. Serve, enjoy!