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Seedy Gluten-Free Banana Bread (gf, df)

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This is a super wholesome seedy banana bread recipe that you’ll be coming back to all Winter long.

Ingredients

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  • 1 cup oat flour
  • 1 cup gluten-free all-purpose flour (I love this blend by Bob’s Red Mill). If you’re not gluten-free, you can use either spelt flour, or regular all-purpose flour.
  • 1/2 cup raw sunflower seeds, plus more for topping
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup chia seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • Pinch of xanthan gum (optional – just helps gluten-free flours to bind a little better)
  • 3 medium over-ripe bananas
  • 1 egg, beaten
  • 1/2 cup almond milk, or plant-based milk of choice
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup real maple syrup
  • 3 tablespoons tahini
  • 1 teaspoon real vanilla extract

Instructions

  1. Preheat your oven to 350º F. Grease a loaf tin, and set aside.
  2. In a large mixing bowl, whisk together the flours, seeds, baking powder, baking soda, salt, spices, and xanthan gum (if using).
  3. In a separate medium bowl, start by mashing the bananas.
  4. Add in the beaten egg, milk, olive oil, maple syrup, tahini, and vanilla, and stir or whisk to combine.
  5. Fold the wet ingredients into the dry until just combined and no bits of flour remain. (Do not overmix!)
  6. Pour the batter into the loaf tin, and sprinkle with a generous handful of extra sunflower seeds.
  7. Bake in the middle rack of your oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. Remove from the oven and let settle for 10 minutes or so, before transferring to a plate or wire cooling rack. You can store the loaf on the countertop for 3-5 days if well-wrapped, or in an air-tight container. OR in the freezer for up to several weeks.
  9. Enjoy!

Find it online: https://www.coachmontanadepasquale.com/seedy-gluten-free-banana-bread-gf-df/