GET THE RECIPE HERE.
We're living in a gluten free-, low carb-, paleo- loving world. Sure America still loves its crazy over-the-top foods, but our obsession with health food has been on the rise, too. In New York, it seems like you can't walk down the street without passing a GF bakery. But I'm the stubborn gluten-loving gal that won't go in.
Because I don't have any sensitivities to gluten (or any medical conditions that prohibit me from it), I refuse to give it up. All-purpose flour is always in my cabinet. I use it in my cookies, banana bread, and cake - and happily. But this gluten-free banana bread surprised me, in the best way possible. I didn't miss the flour at all.
When we learned that The Baker Mama's 5-ingredient banana bread recipe didn't require any very specific ingredients, like xantham gum, we were intrigued. The secret flour substitute: rolled oats. And the awesome technique: throwing everything into the blender. The whole thing is game-changing.
We messed around with the recipe a bit by upping the amount of maple syrup, throwing in some chopped walnuts and adding vanilla and salt. The result is a super tender and moist (SORRY!) loaf of banana bread. It's a bit smaller, and not as sweet as your go-to quickbread, but it's totally delish and snackable. (Though next time, I don't think I'll be able to help myself from adding chocolate chips.)
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