Teresa Sabga
Active Time
15 Mins
Total Time
1 Hour
Yield
Serves 10 (serving size: one slice)

Even though this quick bread is low in sugar, it doesn't lack for flavor. Bake it once to fall in love with the recipe. Then back it again and get creative—switch out the walnuts for pecans, stir in a handful of chocolate chips or blueberries, or pour the batter into a muffin tin for an easy grab-and-go breakfast.

It's also packed with nutrient-rich seeds that create the perfect egg substitute. "Flax eggs," commonly used in vegan baking, is a mixture of ground flaxseed and water that mimics the consistency and texture of an egg. If you don't have ground flaxseeds on hand, ground chia seeds will work, too. Save that tip to convert any recipe into an eggless one.

How to Make It

Step 1

Preheat the oven to 350°. Grease a 9x5-inch loaf pan with cooking spray and line with parchment paper.

Step 2

In a small ramekin, mix the water and ground flax seed. Let it sit for 5 minutes, or until it thickens and resembles the consistency of an egg.

Step 3

In a large bowl, mix the dry ingredients together: gluten free baking flour, coconut sugar, baking soda, chia seeds, oats, cinnamon, nutmeg, and salt.

Step 4

In another bowl, mash the ripe bananas with a fork until completely smooth. Whisk in the flax eggs from step 2.

Step 5

Add dry and wet ingredients together and mix until just combined, being careful not to overmix. Gently stir in the chopped walnuts.

Step 6

Pour the batter into the prepared pan and sprinkle the remaining oats over the top.

Step 7

Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove the pan from the oven. Pull on the two long sides of parchment to gently lift the loaf onto a cooling rack. Let loaf cool before cutting into 10 slices.

Gluten-free flours are very sensitive, so it's best to store in an airtight container in the fridge for up to 5 days.

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