About the Recipe
This banana bread is gluten-free, quick to make and delicious! I use oats for the flour, if you are sensitive to gluten make sure the oats are certified gluten-free. Personally, I think this recipe works better as muffins, if you decide to make loaves, I'd recommend cooking low and slow or cooking them in a 9x13 in baking pan.
Ingredients
7 cups of oats
3 cups of coconut sugar
8 eggs
2 cups salted butter melted
2 cups water
12 ripe bananas
4 teaspoons baking powder
4 teaspoons baking soda
Preparation
Step 1
Blend the oats in a blender until they turn into a fine flour, you may have to use a coffee grinder if you blender can't get the job done.
Step 2
Pour the oats into a bowl and put the rest of the ingredients in the blender, and blend until compleatly smooth.
Step 3
Mix it all together until well combined.
Pour into prepared loaf pans or muffin tins (how many you need will depend on the size of the pans you use.)
Step 4
Bake for 30 minutes and then check for doneness, if it's still runny in the middle after 30 min. try baking for 10-15 more minutes.
Enjoy!
Tip: In order for the banana bread to taste the way it should and have the right texture, it's very important to flip the loaves over while cooling or place on cooling racks, otherwise you'll get a thick baked oatmeal textured and tasting banana bread.