Good for you banana bread

A dairy free, gluten free, and low fodmap friendly banana bread that actually tastes good? You’re looking at it. As someone who has recently cut out dairy and gluten (not by choice) it’s been hard finding baked goods that taste rich in flavor. I’ve tested this recipe a couple of times and it’s finally ready to be shared. Save this recipe and follow me sauceyrosie for more healthy recipes

Ingredients:

2 bananas

2 eggs

1.5 cups rice flour

½ cup oat milk

⅓ cup maple syrup

¼ brown sugar

½ tsp baking powder

½ tsp baking soda

1 tbsp vanilla extract

½ cinnamon

½ nutmeg

½ cup chopped walnuts

Directions: 

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

In a large mixing bowl mix together the wet ingredients and brown sugar. Using an electric mixer, combine the bananas, maple syrup, eggs, oat milk, vanilla extract, brown sugar.

Add the dry ingredients into the batter. Mix in the rice flour, baking soda, baking powder, nutmeg and cinnamon. Stir until the dry ingredients are fully incorporated into the batter. 

Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula. Evenly disperse the chopped walnuts on top of the batter. 

Place the loaf pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean. The top of the banana bread should be golden brown.

Once baked, remove the banana bread from the oven and allow it to cool in the pan for 10-15 minutes before slicing. Slice and serve the banana bread on its own or with a spread of butter or nut butter.