Oct 01

Cinnamon Raisin Banana Bread (gluten free, dairy free)

So…I’ve come to a conclusion.

There are a lot of similarities between test taking, baby having, and spinning classes.

For instance, (if you are like me) before you take a test you cram and stress and sleep very little.  But then you take the test, and all your hard work pays off and you convince yourself that cramming was an effective means of studying.  You totally forget about all the pain you just went through while cramming.

You see! It’s just like having a baby (so I hear).  You go through the stresses of pregnancy (strangers touching your belly, unsettling looks from strangers concerning your creative food choices, nausea).* But at the end of the day 9 months, you get a baby!  And all the happiness that comes with holding that little bundle of joy makes you forget about the struggles experienced throughout pregnancy and delivery.

The same theory holds true for spinning classes.

In the middle of those classes I’m always in so much pain and agony and there is just too much lactic acid and it is in that moment of suffering that I tell myself that I’m never coming to a spinning class again.**

It’s hard.

I’m tired.

And the instructor doesn’t even realize how hard she is pushing us because she keep getting off her bike every two seconds to, in her words, “walk around and check our form.”  I don’t need my form checked, I need her in distress with me as she yells out, “the hill is getting steeper, give that knob another turn to the right!”

But then, the class ends.  I didn’t die. I actually feel pretty great.  And now that I’m thinking about it…that teacher was actually the best spinning teacher I’ve ever had!  And this was the best spinning class I’ve ever taken and…just like that, I forget about all that pain and suffering I just went through and next week I’ll be back taking that dang class again.

You see? You just forget how bad the pain was because all those endorphins are outshining that little dramatic, hysterical part of you that was so sure you were about to die.

So to make a long story short…life is hard and stressful and painful sometimes.  But happy times that overshadow the negative ones make it better.

But for those times when you don’t get an A on that test or when that spinning class just left you feeling more exhausted…there is banana bread.

This recipe is different from any other banana bread I’ve ever made because it has an extra crunch from the coarsely ground buckwheat groats.  It reminded me of raw sugar granules.  I loved it.

*disclaimer: I know nothing about pregnancy…obviously.

**disclaimer 2: I hope you enjoy how almost every sentence I write is a run-on.

Cinnamon Raisin Banana Bread (gluten free, dairy free)

makes 1 loaf

[slightly adapted from Edible Perspective]

1 cup buckwheat groats

1 cup oat flour

1/2 cup + 2 Tbsp almond flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

2 eggs

3/4 cup mashed banana (2 large bananas)

2 Tbsp olive oil (yes, olive oil)

4 Tbsp unsweetened applesauce

1/4 cup honey

1/4 cup almond milk

2 tsp vanilla extract

1/3 cup raisins, packed

1/2 cup walnuts, roughly chopped

Preheat oven to 350F.

In a food processor, grind raw buckwheat groats until they form a coarse flour.  In a separate bowl, combine coarse buckwheat flour, oat flour, almond flour, baking powder, baking soda, salt, cinnamon and raisins.  In a separate bowl, mix together eggs, mashed banana, oil, applesauce, honey, almond milk, and vanilla extract.  Pour the wet ingredients into the dry ingredients and stir until just combined.  Fold in the walnuts.  Pour your batter into a greased and floured loaf pan.  Bake for 50 minutes.  Allow to cool for 10 minutes before removing from your loaf pan.  Then allow banana bread to cool on a cooling rack for an additional 10 minutes before slicing.

11 comments on “Cinnamon Raisin Banana Bread (gluten free, dairy free)”

  1. Oh yum!! That sounds awesome!

  2. Hmm, I’ve never used buckwheat groats before, but I love buckwheat flour. And sugar granules ;D

  3. I love, love, love spinning class. It’s the swift kick in the @ss I need everyday. Banana bread is pretty cool too.

    • Everyday!!? You’re intense (in an awesome, amazing, i-wish-i-was-more-like-you way)! It takes everything I have to convinced myself to go once a week!

  4. This is a FANTASTIC recipe! And so simple! I made this last night, almost as soon as I saw this…it came out GREAT. I appreciate the whole food aspect, and lower sugar content. I’m always looking for grainy, high fiber, higher protein, lower sugar baked goods. THANK YOU!

  5. Do you think I could convert this from a loaf into muffins? I think it would be easier to keep them gluten-free at the church potluck if there was no need to slice since knife might get contaminated by other loaves.

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