As many of you may know, I've recently crowded out gluten from my diet to help with a thyroid autoimmune disease (Hashimoto's). Much like when I crowded out dairy, I'm trying not to add in too many 'substitutes' but rather add in more fresh vegetables, plant based proteins, nuts and seeds.
I'm not going to lie - sometimes I really want a 'bread' like treat. That was my inspiration to make this banana bread. I wanted it to be as close to the banana bread I knew and loved from my gluten eating days and be simple to make. I'm not into using 5 different flours!
I'm happy with the results, its delicious, moist and fluffy. I think you will love it too!
You can easily omit the chocolate chips to make this plain banana bread. You can also add more walnuts or any other nuts you prefer.
I used Bob's Red Mill Brand all purpose gluten free flour.
Its handy to keep ripe bananas peeled in the freezer so you always have them on hand for smoothies, dairy free ice cream and recipes like this - so when you have a craving for banana bread you don't have to wait for your bananas to ripen ;-)
Preheat your oven to 350F and brush a loaf pan with a little olive oil to prevent sticking.
In a large bowl, mash the bananas. Stir in the olive oil, maple syrup, and almond milk. Mix well, then whisk in the ground flax. Let stand for 2 minutes.
In a small bowl, mix together the gluten-free flour, baking powder, sea salt, and cinnamon. Add the dry ingredients to the wet and mix until well combined.
Pour the batter into your loaf pan. Sprinkle the chopped walnuts and pumpkin seeds over the top. Bake for 40 minutes, or until a knife inserted into the centre comes out clean.
Let cool completely before slicing (this is the hardest part ;-) Enjoy!