Nothing Says "I Love You" Like Banana Bread: My Gluten-Free, Refined Sugar-Free Family Recipe

You've heard of Marry Me Chicken, but nothing says "I love you" in my family (especially for my husband) like banana bread!

I've adapted my tried and true banana bread recipe to be gluten-free and refined sugar-free, and it is SO good. I hope your family loves it as much as mine does! This bread also freezes well so often times I double the recipe and stick a loaf in the freezer for busy mornings.

The bread takes about five minutes to whip up. Almond and oat flour instead of all-purpose, maple syrup instead of sugar, and three very ripe bananas doing most of the work. The browner the bananas, the better. I keep extra ripe bananas (they look gross and dark brown but they are so much sweeter this way!) in the freezer so I always have bananas on hand when I need them. 

Here's what I use, but don't stress if you don't have everything. Whatever yogurt is in your fridge works! It makes one loaf (bake 55-60 minutes) or 15 muffins (bake 25-30 minutes).

Ingredients

• 2 cups almond flour
• 1 cup oat flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup maple syrup
• 3 very ripe bananas
• 2 eggs
• 6 tablespoons butter, melted and cooled
• ¼ cup yogurt (I use sheep's yogurt, but sour cream or whatever yogurt is in your fridge works)
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350°.
• Mix all the dry ingredients together in your KitchenAid or in a large bowl with a fork.
• Add in the wet ingredients and mix until well combined.
• Use a rubber spatula to pour the batter into a greased loaf pan, or divide it between 15 lined cups in a muffin pan.
• Bake the loaf for 55 to 60 minutes, or the muffins for 25 to 30 minutes.
• Let it cool for a few minutes, then grab a piece before your family knows it's ready. They will devour it before you even have a chance to try it!

Xo,

— Megan Daisy Milner