Banana bread is a nostalgic food for me, conjuring up memories of sitting in my grandmother's kitchen on warm afternoons. Recently, I found myself craving a slice but wanted to create something that was a little more guilt-free. Bananas are great because they're filled with natural sugars, and I've included some gluten-free and vegan alternatives to make them accessible for everyone.
INGREDIENTS
2 cups gluten-free flour
4 RIPE bananas
1/2 cup sugar
1/4 cup vegetable oil
2 eggs or 2 flax eggs
2 tablespoons almond milk
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1/2 cup roughly chopped macadamia nuts
If your bananas aren't ripe, lay them evenly in a pan and pop them in the 450 degree F oven for about 30 minutes, or until the skins are black. Let cool, then combine, including any juices that may run.
Lower the oven to 350 degrees F and grease two 12-pan muffin tins.
Combine flour, baking soda, baking powder, and salt (dry).
In a separate bowl, whisk oil, sugar, eggs, milk, vanilla, and bananas (wet).
Add wet into dry ingredients and stir until combined. Add macadamia nuts until evenly distributed.
Bake for 15 - 20 minutes.
I hope you enjoy this easy treat! They're perfect served with a cup of hot tea, or as a convenient second breakfast. Happy eating!