Skillet Banana Bread with Muesli (Gluten Free)

I’ve been having visions of banana bread for a couple weeks now. The problem I run into is keeping bananas on hand for long enough to ripen without Louis or Brady eating them (scene in the kitchen: Brady after basketball with one of my precious ripening bananas in one hand, container of almond butter in the other). So last week I hid the bananas in the cupboard and this week, wa-lah – banana bread!

We are definitely not a gluten-free household. But we do have a recent obsession with buckwheat flour, which is rich, nutty, versatile, visually beautiful and, well, happens to be completely free of gluten. That, along with an overflowing cup of our new Blueberry Chia Buckwheat Muesli is the base for this recipe. The other key components are coconut oil (I almost always use coconut oil when baking with muesli because it pares so well), just a half-cup of pure maple syrup and a heaping cup of fresh blueberries.

I used a 12-inch cast iron skillet, but I imagine you would have just as good of results in a standard bread pan, and it would also probably be easier to carry into the office to share. But I’m not entirely sure you will want to share! Enjoy your morning!

Recipe: Gluten Free Skillet Banana Bread

1  cup Blueberry Chia Buckwheat muesli (plus more for top)
1 1/2 cups buckwheat flour
1 Tbsp baking powder
1/2 tsp baking soda
1 egg
3 very ripe bananas
1/2 cup maple syrup
1/2 cup coconut oil (melted) or canola oil
1 tsp vanilla
1/3 cup unsweetened almond milk
1 cup blueberries
 

Preheat oven to 350 F. Mix dry ingredients together with a fork or whisk. In a separate bowl, whisk together egg, mashed ripe bananas, maple syrup, oil, vanilla and almond milk. Combine wet and dry ingredients and fold in blueberries. Pour mixture into a 10- or 12-inch cast iron skillet or standard bread pan. Sprinkle additional muesli on top. Bake for 30 minutes or until a toothpick comes out clean.

Enjoy your morning,
Hannah


Hannah Barnstable
Hannah Barnstable

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