This is a great bread to make for those workweek mornings when you need something quick and easy. The nutritional perk is, it’s made of 3 different flours that are packed with protein and fiber! So bake this super easy bread for the week. And when you’re ready to have it for breakfast, simply cut yourself a slice or two, smear some coconut oil on top, and take a moment to enjoy your homemade gluten-free banana bread!
Ingredients
3 Bananas, ripe
1.5 Almond Flour
1.5 Chickpea Flour
1 cup Oats, old fashioned
1 Egg
2 tbsp. Flaxseed, ground
1 tsp. Cinnamon
1 tsp. Nutmeg
pinch Salt
1 tsp. Baking Soda
1.5 tsp. Baking Powder
1.5 cup Maple Syrup
1.5 cup Raisins
handful of Pumpkin Seeds
Instructions
Preheat oven to 400
Blend oats in a blender to a flour consistency
Blend all dry ingredients together in blender
Remove dry ingredients from blender into a bowl
Add wet ingredients to blender and blend thoroughly
Slowly add dry ingredients to blender as it mixes both wet and dry ingredients together
Once a batter is formed, turn off blender
Pour raisins into blender and take a wooden spoon and fold the raisins into the batter
Coat bread pan with coconut oil or olive oil
Pour batter into the bread pan
Sprinkle a handful of pumpkin seeds on top of the batter and place bread pan into oven to bake
Let bake for 25 to 30 minutes checking doneness with a fork, periodically
When fully baked, remove from oven and let cool
Cut, serve and enjoy!
