Description
Strawberry banana bread made gluten-free with almond flour, oats, and almond butter. It’s naturally sweet from maple syrup and applesauce!
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- 2 – 3 ripe bananas, mashed (~1 heaping cup)
- 1/4 cup almond butter
- 1/4 cup Eden Foods Organic Strawberry Applesauce
- ~1/4 cup pure maple syrup
- 1 1/4 cups gluten-free old-fashioned rolled oats
- ½ cup oat flour
- ¾ cup superfine almond flour
- 1 tsp baking powder
- 1 heaping cup fresh strawberries, diced and tossed in oat flour, + more for topping
- ½ cup pecans + more for toppings
Instructions
- Preheat the oven to 350°F and line a bread pan with parchment paper.
- In a large bowl combine the ground flaxseed and filtered water. Stir and set aside for 5-10 minutes to allow the mixture to gel.
- Add in the mashed bananas, almond butter, and maple syrup and stir to combine.
- Add in the oats and sift in the oat flour and baking powder and mix well until no clumps remain.
- Fold in the strawberries and pecans.
- Pour the batter into the parchment paper-lined bread pan and smoothing the top off with a spatula. Add optional additional strawberries on top.
- Bake for 50-60 minutes, or until the top is golden brown, and a toothpick comes out clean. Remove the bread from the oven and cool for 30 minutes before slicing.
- Store the Strawberry Banana Bread in an airtight container in the refrigerator for 5-7 days and freeze for long term storage.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Breakfast
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free