makes 6-10 thick slices = 1 small/medium loaf
low fat, gluten free, refined sugar free, clean eating friendly
· 1 1/2 tbsp (25g) butter
· 1/4 cup (50g) honey
· 2 eggs (~100g egg)
· 1 1/2 cups (~340g or three large) mashed ripe banana
· 1 cup (240g) unsweetened applesauce
· 1 cup (120g) gluten free plain flour or regular plain flour
· 1 cup (110g) gluten free oat flour made from ground gloriously free oats (recipe here)
· 1 tsp baking powder
· 1/4 tsp baking soda
· Pinch of salt
· Optional: Nuts, cinnamon/spices, chocolate chips etc
Preheat your oven to 180C/355F.
Grease and/or line a small/medium loaf tin.
In a mixer, beat your butter and honey until smooth and creamy.
Add in your eggs, banana* and applesauce.
Add in your flours, salt and raising agents to your mixer and mix on low until just combined, scraping down the edges to ensure everything is incorporated.
Pour your mixture into your prepared loaf tin and tap the bottom of your tin on the counter to even out the mixture.
Bake for ~1 hour or until a skewer inserted into the centre of your loaf removes clean. If you're finding your top is cooking faster than the inside, cover your loaf with foil to stop the top from browning too much.
Leave to cool before slicing.
Store your banana bread in an airtight container at room temperature or in the fridge (the choice is yours!) for up to three days. This loaf also freezes really well - just slice, wrap and store in zip lock bags in the freezer.
The banana bread is even better the next day as the flavour develops!
Recipe sourced from: Southern InLaw