Friday, July 29, 2016

Molasses Banana Bread {Gluten-Free}

I recently saw some spotted bananas at the farmstand for half price. My first thought: banana bread! This is quick to make and, because of the whole grains and nuts, it feels a little less like cake and more like bread.


  • 1/2 C plain yogurt
  • 3 T olive oil
  • 2 eggs
  • 3/4 C organic turbinado sugar
  • 2 T molasses
  • 1 t pure vanilla extract
  • 4 mashed, ripe bananas
  • 1 t baking soda
  • 2 C gluten-free flour (I used a combination of white rice flour, brown rice flour, sorghum flour, and buckwheat flour)
  • 1/4 C sunflower seeds

Preheat oven to 350 degrees F. Line a baking dish with parchment paper and butter the papers. Sert aside.

Mix yogurt, olive oil, eggs, sugar, molasses, vanilla, and bananas in a large mixing bowl until well-blended. Gently fold in the flour and baking soda until just moistened. Stir in the sunflower seeds.

Spoon batter into prepared pan. Bake until the top is firm to the touch and a toothpick inserted into the center comes out clean, approximately 60 minutes. Let cool in pans for 10 minutes, then invert and complete cooling on a wire rack.

Serve with a strong cup of coffee for a quick breakfast.

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