Baking Balance: My Own Banana Bread Recipe

Sometimes, the most nourishing moments come from the simplest acts.

For me, baking this banana bread is one of those grounding rituals that brings warmth, calm, and a little spark of creativity into my day. It is more than a recipe; it is a pause, a way to slow down and reconnect with the simple joy of making something with care and intention.

Here are the ingredients you need to collect

Dry Ingredients

2 and a half cups of gluten-free oat flour (alternatively, you can use regular oat flour or blend oat flakes into flour. In this case, use only 2 cups).

2 teaspoons of baking powder

1 teaspoon of baking soda

1 teaspoon of cinnamon

half tea spoon of salt

Wet ingredients:

3 ripe bananas

Half cup of almond butter

Half cup of coconut sugar or maple syrup

2 teaspoons of Apple cider vinegar

Add the "wet" ingredients to a blender and blend until liquid (watch my reel here to understand the consistency)

Combine the dry ingredients, then incorporate the wet mixture into them.

Pour the mixture into a banana bread loaf pan and bake at 180 degrees for 40 minutes.

Once baked, the loaf turns golden and soft, carrying the comforting aroma that makes any moment feel a little more peaceful.

This is my own version, designed through time and small experiments, balancing sweetness, texture, and nourishment.

No gluten, no oil, no refined sugar.

I hope it brings you the same quiet joy it brings me every time I bake it.

Do you have a preferred banana bread recipe? I've experimented with numerous recipes, but my own remains my favourite.