This gluten free healthy banana bread recipe is so easy to make using a blender and a handful of pantry staples. Perfect as a make-ahead breakfast or snack.
3tbsp sweetener of your choice(I used raw sugar but you can use honey or coconut sugar)
3cupsrolled oats
2½tspbaking powder
1tsp salt
1tspground cinnamon
½cupdark chocolate chips
1tspvanilla extract
Instructions
Pre-heat the oven to 160ºC/320ºF and line a 22cm x 12cm (9" x 5") loaf pan with baking paper/parchment.
Add the bananas, eggs, milk, oil, sweetener, oats, baking powder, salt and cinnamon to a blender in that order. (Adding the wet ingredients first will allow the blender to easily blend the batter.)
Blend until smooth, stopping and scraping down the blender if needed.
When the batter is smooth, fold in the chocolate chips with a rubber spatula.
Pour the batter into the prepared loaf pan then transfer to the oven.
Bake the banana bread for 1 hour and 20 minutes, covering with foil after 30 minutes if the bread is browning too fast.
The banana bread is ready when it is golden brown and risen and firm to the touch. A skewer inserted should come out with moist crumbs.
Remove the banana bread from the oven and allow to cool for 20 minutes in the pan before removing and allowing to cool completely on a wire rack.