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With this healthy banana bread recipe, you’re only a few simple ingredients away from the best banana bread ever! It’s made with fresh Ostro Organics Oil and naturally sweetened with honey or maple syrup. You can easily make this banana bread dairy-free, gluten free or vegan. Also this recipe yields 1 loaf which makes about ten slices, around six slices if Manfred is in charge of cutting the slices.
Make it gluten free: Use an equal amount of Bob’s Red Mill’s gluten-free blend or 2 ½ cups certified gluten-free oat flour. Do NOT substitute with coconut flour. Unless you adjust the liquids in the recipe!
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (Joanne always uses almond milk) or use soda water.
Make it dairy free: Choose non-dairy milk (Joanne always uses almond milk) or soda water.
Flour alternatives: In place of wheat flour, you can use an equal amount of all purpose flour, whole wheat pastry flour, spelt flour, or gluten-free all-purpose flour blend. Or, substitute 2 ½ cups oat flour.
Storage: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months. Joanne usually slices the bread before freezing and defrosts individual slices.