I haven’t been baking much the past few months, but we had a lot of bananas that needed to be used up. I wanted a non-wheat bread, and oats are a great option. I paired it with sugar-free maple syrup, though regular syrup would work fine. We are using up what we have in the house and avoiding added sugar.
The youngest boy liked it, especially with a bit of butter spread on a slice. It was a nice treat that I didn’t feel very guilty over enjoying.
Gluten-Free Blender Banana Bread
Ingredients:
- 2 large eggs, room temperature
- 3 ripe bananas
- ¼ cup sugar-free maple syrup or honey
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 2 cups rolled oats (gluten-free if needed)
Directions:
Preheat oven to 350° and lightly oil an 8″ x 4″ baking pan, setting it on a small baking sheet.
Add eggs through vanilla into a blender and process until smooth.
Add in the dry ingredients and process until the oats are broken down but not smooth.
Scarpe into the prepared pan and bake for 45 minutes.
Let cool for a few minutes, then knock out and let cool on a wire rack.
Store covered on the counter.
~Sarah