Serves 8
95 min
Peachy Oatmeal Banana Bread
Recipe GLPR027ea42d595997
A naturally sweetened, gluten-free quick bread featuring the warmth of cinnamon, the sweetness of ripe peaches and bananas, and the heartiness of rolled oats. Made with alternative flours and topped with fresh peach slices and oats, this moist loaf is perfect for breakfast, brunch, or a wholesome dessert.
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Ingredients
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 cup mashed banana (about 2-3 ripe bananas)
3/4 cup brown rice flour
1 teaspoon ground cinnamon
1 large egg
2/3 cup cashew milk (or dairy milk)
2 large ripe peaches, halved and pitted
3/4 cup tapioca starch
3/4 cup toasted quinoa flour
1/3 cup honey
1 cup gluten-free rolled oats
1/2 teaspoon salt
1/3 cup unsweetened applesauce
1 teaspoon pure vanilla extract
Rolled oats for topping
Directions
Preheat your oven to 350°F. Lightly spray a 9-inch loaf pan with non-stick cooking spray, then line the bottom and sides with parchment paper for easy removal.
In a small mixing bowl, whisk together the baking powder, baking soda, brown rice flour, tapioca starch, quinoa flour, cinnamon, and salt. Set this dry mixture aside.
In a larger mixing bowl, combine the mashed banana, egg, cashew milk, honey, applesauce, and vanilla extract. Beat these wet ingredients together until well combined.
Pour the dry ingredient mixture into the wet ingredients and gently fold together until just combined. Do not overmix; some lumps are okay.
Peel the peaches and dice three of the halves into small chunks. Thinly slice the remaining peach half and set aside. Fold the diced peach pieces into the batter.
Pour the batter into the prepared loaf pan and smooth the top with the back of a rubber spatula. Arrange the reserved peach slices on top in a single layer, then sprinkle with rolled oats if desired.
Bake on the center oven rack for 60-75 minutes, until a knife inserted into the center comes out clean with no wet batter clinging to it.
Remove from the oven and allow the loaf to cool in the pan for 5 minutes. Turn out onto a wire cooling rack and let cool completely before slicing. The loaf must be completely cool or the interior may feel gummy.
Slice and serve at room temperature, or wrap individual slices in foil and freeze for future servings.
