Baked-nana Bread
Prep Time: 60 minutes Yield 12 slices
Ingredients
3 c old-fashioned gluten-free rolled oats
1 1/2 c mashed, ripe bananas (about 3-4 bananas)
1/2 c granulated sugar
2 t baking powder
1 t baking soda
3/4 t kosher salt
3 eggs
2/3 c butter
.25g RSO/FSO (Available in the Dispensary)
2 T honey
1 T vanilla extract
1 1/2 t cinnamon
1 t melted butter, for greasing your pan (creates a wonderful, golden-brown hue)
Turbinado sugar or granulated sugar for topping
Loaf pan
Blender
Instructions
Preheat your oven to 375°F.
In a small sauce pan, combine Butter and RSO/FSO. Heat on low, stir occasionally to combine 5 to 10 mins. Let cool.
Grease the bread pan with melted butter and set aside.
Finely mash bananas and set aside.
Using the blender, add the oats and blend until they are finely ground and look similar to flour.
Add the granulated sugar, baking powder, baking soda, and kosher salt to the blender. While stirring, add eggs, cannabutter, vanilla extract, honey, and cinnamon to the blender.
Blend the ingredients until you have a smooth batter. As you blend, your ingredients may stick to the sides of the blender; be sure to scrape the sides to ensure you get a smooth texture with all ingredients.
Add 3/4 cup of banana and blend on low setting until smooth. Then, stir in the remaining 3/4 cup of mashed bananas with a spatula until slightly lumpy.
Pour the batter into the bread pan and top with turbinado sugar or granulated sugar.
Bake for 50-55 minutes, or until a toothpick comes out almost clean.
Remove from oven and cool the bread in the pan completely until room temperature. Run a butter knife along the edges of the pan separating the bread from the pan and turn the pan upside down onto a plate or cutting board.
Slice the banana bread into thick slices; remember, the the thicker the better for gluten-free bread.
Note: Store the bread at room temperature for 3 days, refrigerated for a week, or freeze it for up to 3 months.