In our house, banana bread is a classic, never-tired, go-to thing to bake. It can be varied in so many ways – made more quick-bread-like or more cake-like / sweeter or lighter / etc. It can take on the traditional loaf shape, or be turned into muffins or a sheet. And it’s one of those rare things that can seem particularly decadent while actually being quite healthy. Anything that is both breakfast and dessert-appropriate is a good thing!
While I have a couple of tried and true banana bread recipes I’ve created, I still really love experimenting with it and discovering little nuances based on recipe variations — and realized last night I had 3 very brown bananas sitting in a basket on the kitchen counter. Add to that a snow storm coming today, it was time to bake!
I was looking for simple, healthy and a recipe for which I already had all of the ingredients stocked. And, I wanted to try something new and different. A recipe by Minimalist Baker caught my eye for being one-bowl (doesn’t get much easier than that!), vegan and gluten-free — and included whole oats, which I haven’t previously baked into banana bread.
The results were awesome! You can get Minimalist Baker’s recipe for nutella banana bread by clicking here, and following are the adjustments I made:
- Used Bob’s Red Mill 1:1 gluten-free flour blend where the recipe calls for gf flour
- Used gluten-free old fashioned (vs. quick) oats
- Added a tablespoon of chia seeds
- Used 1/2 tbsp vanilla
- Added an extra pinch of salt
- Added a shake or two of ground cinnamon
- Replaced brown sugar with raw cane sugar and 1/2 tbsp molasses
- Used coconut sugar where it was called for
- Omitted nutella and instead added a large handful of chocolate chips (folded into the batter once all other ingredients were combined)