Peachy Oatmeal Banana Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 1 cup gluten-free rolled oats
- 3/4 cup brown rice flour
- 3/4 cup toasted quinoa flour
- 3/4 cup tapioca / potato starch (not potato flour!)
- 1 cup banana mashed (about 2 - 3 bananas)
- 1/3 uphoney (preferably local and/or raw)
- 1/3 uporganic unsweetened applesauce
- 2/3 upmilk of choice (i used homemade cashew milk)
- 1 large, organic egg
- 2 large, ripe peaches halved with pits removed
- oats for sprinkling
- Carbohydrate 137.104543321429 g
- Cholesterol 370.937499990059 mg
- Fat 143.87402166448 g
- Fiber 9.1174331334432 g
- Protein 17.7581849917736 g
- Saturated Fat 89.0707966653047 g
- Serving Size 1 1 loaf (468g)
- Sodium 1123.35766640571 mg
- Sugar 127.987110187985 g
- Trans Fat 10.1065046665548 g
- Calories 1898 calories
Preheat oven to 350 degrees F. Grease a 9" loaf pan with non-stick cooking spray, then layer it with parchment paper.In a small mixing bowl, whisk together dry ingredients and set aside.In a larger mixing bowl, beat together wet ingredients (minus the peaches). Add dry to the bowl and mix until incorporated.Peel peaches, then dice three of the halves, and thinly slicing the fourth half. Fold diced bits into dough.Transfer dough to loaf pan, smoothing with the back of a rubber spatula. Arrange peach slices on top and sprinkle with additional oats (optional).Bake on center rack for 60 - 75 minutes, until a knife inserted in the center comes out clean. Remove from oven, let cool in pan for 5 minutes, then transfer to a wire rack and cool completely. Resist the urge to slice into it, the loaf needs to be completely cool or it may be slightly gummy inside.Slice and serve immediately, or wrap slices in tinfoil and freeze for later.Enjoy!
