On the way back from Melbourne, I knew I was coming down with a cold already. Bugger and I was right, only feeling like I’m on the mend 4 days later. Thankfully before the cold hit its worst, I managed to bake this beautiful hearty bread. It has definitely come in handy in the morning when I had energy only to toast a piece and slather it with butter, peanut butter and a drizzle of honey for breakfast, before I crawled back into bed again.
I am a sucker for bread so this one was no exception. It did turn out slightly harder than I expected though (just remember it is not a cake!) but once toasted, it was just beautiful and nice.
Banana Peach Oatmeal Bread (GF)
- 3/4 cup toasted quinoa flour
- 3/4 cup brown rice flour
- 3/4 cup tapioca flour
- 1 cup gluten-free rolled oats
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup banana, mashed ( 3 bananas)
- 1/3 cup honey
- 2/3 cup milk of choice
- 1 large, organic egg or 2 smaller eggs
- 2 large, ripe peaches, halved with pits removed
- Oats for sprinkling
- 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.