This banana spice loaf ended up tasting almost more like a cake than your traditional loaf. Friends and family likely won’t even guess that it is gluten and dairy-free! In addition to thoroughly satisfying your taste buds, this recipe is also heart healthy and free of many common food allergens. When buying oat flour, which I use in this recipe, make sure that you purchase oat flour that is certified gluten-free (especially if you have a gluten sensitivity or have been diagnosed with celiac disease)
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Being exceptionally moist and delicious, this banana spice loaf ended up tasting almost more like a cake than your traditional loaf. Friends and family likely won’t even guess that it is gluten and dairy-free! In addition to thoroughly satisfying your taste buds, this recipe is also heart healthy and free of many common food allergens.
When buying oat flour, which I use in this recipe, make sure that you purchase oat flour that is certified gluten-free (especially if you have a gluten sensitivity or have been diagnosed with celiac disease). Oats themselves do not contain gluten, but they are often processed and packaged in facilities where gluten contamination occurs. While this small amount of gluten may not pose an issue for many people, those with celiac disease or more severe sensitivities to gluten should take extra care.
Coconut oil is one of my favorite ingredients for dairy-free baking. It is solid at room temperature, and can directly replace butter in many recipes. The health benefits of coconut are plentiful due to its high content of “medium chain triglycerides” (also referred to as MCT’s). These MCT’s are a type of saturated fat that actually help increase your metabolism, improve your cholesterol profile (ratio of “good” to “bad” cholesterol) and burn abdominal fat. Additionally, the lauric acid (one particular type of MCT) is anti-bacterial and helps the body protect itself against infection.
I hope you enjoy this recipe! Please let me know how you like it in the comments section below.
Enjoy!
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Servings: One loaf (8.5 x 4.5 inch loaf pan)
- Dry Ingredients:
- ½ cup oat flour
- ½ cup coconut flour
- ¼ cup sorghum flour
- ½ tsp cinnamon
- ¾ tsp baking soda
- 1/8 tsp (or a pinch) of sea salt
- 3 tbsp cocoa nibs
- Wet Ingredients:
- ½ cup coconut oil, melted
- 3 very ripe bananas, mashed
- 4 eggs, lightly beaten
- ½ tsp Vanilla extract
- ¼ cup honey
- 1/8 tsp orange zest, finely grated
- 1 cup fresh cranberries (substitute frozen if unavailable)
- Preheat the oven to 350°F.
- In a medium sized bowl, mix together all dry ingredients and break up any clumps of flour.
- In a separate bowl, mix together all wet ingredients except for the cranberries.
- Combine the wet and dry ingredients and beat just until combined.
- Stir in the cranberries.
- Pour mixture into greased loaf pan (8½ x 4½) and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick comes out clean when inserted into the middle. Transfer loaf to a wire rack to cool.
- Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Corn-Free, Vegan, Paleo
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