We will not bore you with a back story for this incredibly moist and fluffy Carob Banana Bread. The exciting part? Your search for the perfect gluten free banana bread ends right here because this is it! Easy to make and features a pillowy soft crumb that you’ve been dreaming of, this recipe does not call for artificial sweeteners. Carob powder and maple sugar team up as natural sweetening agents. No refined sugar at all!
With a crunch of walnuts and poppy seeds, this is a carob recipe that you will come back to time and time again. Rolled oats pleasantly complement the ripe bananas, poppy seeds and organic carob goodness. Psyllium powder takes care of the “delectably moist” aspect and the satisfying spice profile is courtesy of cinnamon, allspice, and nutmeg.
Carob Banana Bread Recipe
With this recipe, we managed to strike the perfect balance when it comes to how a banana bread experience should be. It has this crave-worthy rich bread texture with just the right notes of banana. This sweet spot may transform this delicately fluffy treat into a centerstage dessert that is perfect for all occasions. Our ingredient list for this carob banana bread recipe consists of pantry staples so prep time isn’t that complicated.
Carob Banana Bread Recipe (Gluten Free)
- 1 Baking Oven
- 2 cups rolled oats
- 3 large bananas, ripe
- 2 large eggs
- 1/4 cup psyllium powder
- 1/4 cup pure maple sugar
- 2 tbsps The Australian Carob Co. Roasted or Raw Carob Powder
- 2 tbsps avocado oil (or other neutral flavor oil)
- 2 tbsps butter, unsalted
- 2 tbsps poppy seeds
- 1 tbsp pure vanilla extract
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup chopped walnuts
- Spread the oats on parchment paper on a baking sheet and toast at 350-degrees F for four (4) minutes.
- Stir the oats and toast for another 2 minutes. Set aside and let cool a little.
- Leave the oven on at 350 degrees F for baking the loaves in a few minutes.
- Put chunks of the bananas in a food processor and add all the rest of the ingredients except for the chopped walnuts which add later.
- Pour the toasted oats into the food processor and turn it on slowly while increasing the speed as it mixes. It won’t take long.
- The dough gets very thick so when it is combined well, remove the processor blades and fold in the walnuts.
- Butter the sides and bottoms of two mini loaf pans.
- Spoon the dough into the pans and tap slightly to try to fill any voids.
- Top the loaves with some oats and walnut pieces and a sprinkle of poppy seeds.
- Bake for 30 minutes and test to see if they are done. If more time is needed, continue baking for five (5) minute intervals until done.
- Let the loaves cool for a few minutes and remove from the loaf pans onto a baking rack to cool completely.
- Serve warm or store in airtight bag in refrigerator or freezer, warming before serving.