One Bowl Skillet Banana Bread (GF,DF)
Posted February 12, 2023
This is my go to banana bread recipe. I can whip it up in about ten minutes and it cooks in about 30. I always use a well seasoned cast-iron skillet, but it works in an 8” square pan as well. Full of healthy oils, protein packed GF almond flour and eggs, and no refined sugars - you can use this as breakfast, dessert, snack and workout fuel. If you prefer to use no eggs, use your favorite egg substitute, and let us know how it turns out!
Banana Bread has always been one of my favorite snacks. As the bananas ripened on the counter in my childhood home I could estimate exactly how many days till the smell of warm banana bread fresh from the oven would greet me after I returned from school. My mom always used whole wheat flour and reduced the sugar in her recipe by half because ‘the bananas are sweet enough’. As someone who is gluten intolerant and battles auto-immune issues, I have had to swap the wheat flour for gluten free alternatives, but i stick to the less sugar is best philosophy taught to me by mom. This recipe comes together in less than 10 minutes and cooks in 30. A short rest on the stove top and it's ready for a nutritious afternoon snack for me or the family. It’s also, not just about the kids. As adults age (see this article for more info) we need 25-30 grams of protein per meal. That's a lot! So I am very conscious of getting quality protein anywhere and everywhere I can. I rely on this for pre and post workout fuel for myself, a quick grab and go breakfast or a protein rich dessert topped with DiNoci Dairy-Free. I hope you enjoy it as much as I do.
This recipe uses no refined sugars, so it pairs perfectly with the sweetness of Dinoci ice cream. I love it with peanut butter chocolate, but it’s also terrific with vanilla or chocolate, or salted caramel. Enjoy!
- 2 ripe bananas
- Two pasture-raised eggs
- 1/3 cup avocado oil, or melted vegan butter (coconut oil works here too)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup almond flour
- 1/2 cup gluten-free flour
- 1/4 cup of maple syrup
- 1/4 cup dairy free mini chocolate chips
Preheat oven to 350
If cast-iron skillet is not well seasoned, rub with avocado oil, or vegan butter.
Combine all ingredients in a mixing bowl and mix well. Pour into the prepared cast-iron pan top with a generous sprinkle of mini df chocolate chips. Bake in the middle of the oven for 30 minutes. Allow to cool for 20 minutes before slicing.
