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When life gives you overripe bananas, make this allergen-friendly basic banana bread! Enjoy it as is or add something extra like nuts, seeds, chocolate chips, blueberries, raisins, etc.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 1 8x4in loaf
Course: Baking, Sweets

Ingredients
  

  • 4 overripe bananas + 1 more for topping
  • 1 1/2 cups all-purpose flour gf
  • 1/4 cup ground flax seed
  • 1/4 cup milk df
  • 2 tbsp maple syrup
  • 2 tbsp avocado oil
  • 1 tbsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt

Equipment

  • 1 8x4in loaf pan
  • 1 large mixing bowl
  • 1 meat masher and/or whisk
  • 1 butter knife
  • measuring cups
  • measuring spoons

Preparation
 

  1. Preheat the oven to 375F.
  2. Peel and add the 4 overripe bananas to a large mixing bowl and mash them with a fork.
  3. Add all of the other ingredients to the mixing bowl and mix everything together.
  4. Spray the loaf pan with oil and pour the bread mixture into the loaf pan.
  5. If desired, slice a ripe banana in half longways for topping. Add the banana slices on top before baking.
  6. Bake for 35-40 minutes.
  7. Let the loaf cool, then remove it from the pan and slice it.

Video

Notes

Substitutions, Add-Ons, & Alterations:
  • Omit the sliced banana on top.
  • Add raisins, nuts (may contain peanuts or tree nuts), seeds (may contain sesame), or chocolate chips (may contain milk or soy) to the batter.
  • Substitute maple syrup for honey.
* Any changes to the original recipe may alter the time, taste, temperature, and/or allergen content!