Happy Tuesday Friends!
Last week, I got a little overzelous with my banana purchase, and by Thursday we had quite a few over ripe bananas hanging out on our kitchen counter. Since neither E or I like bananas after they have brown spots on them, I had no other choice but to make banana bread. Don't you just hate it when you HAVE TO make yummy baked goods? It's the worst. I have been playing around with a banana bread/banana bread muffin recipe or awhile now, and I think I have finally perfected it.
This banana bread is moist, slightly sweet, and the perfect denseness. Some gluten free baked goods tend to be extremely dense and dry, but not this one! I would even venture to say that if you didn't know this was gluten free/paleo, you would just think it was regular banana bread filled with unhealthy starches and sugar. Now, that is when you know you have perfected a gluten free recipe.
I started by combining all of my ingredients in my favorite mixing bowl. One thing about cooking with coconut flour is your batter usually comes out pretty thick, almost pudding like.
After stopping myself from eating the batter by the spoonfulls, I managed to scrape what was left into a slightly greased loaf pan. After pouring said batter into the pan, I proceeded to lick the bowl. No shame here!
The banana bread took about 50 minutes to bake and came out golden brown and smelling delicious. Since the batter is so thick, it's important that you do the tooth pick test to make sure it is cooked all the way through or else you will end up with soggy banana bread!
This loaf only lasted a few days in my house, and I was the only one eating it. Whoops! Oh well, it's just dang good!
Gluten Free Banana Bread
Prep Time: 10 min
Cook Time: 45-55 minutes
Keywords: bake bread breakfast dessert snack gluten-free paleo
Ingredients (1 large loaf)
- 3 large bananas mashed
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 2 tbsp coconut oil (melted)
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 3/4 teaspoon baking soda
- 3 tbsp honey
- 3 eggs
- 2 tbsp flaxseeds
- 1/4 cup dark chocolate chips (Enjoy Life has gluten free & dairy free options) or cocoa nibs
Preheat oven to 350 degrees and grease a 8.5 X 4.5 loaf pan with nonstick cooking spray or coconut oil.
In a small bowl, combine mashed bananas, coconut oil, eggs, vanilla extract and honey and whisk until well blended.
In a large bowl thoroughly stir together coconut flour, almond flour, cinnamon, baking soda, and dark chocolate chips/cocoa nibs.
Pour wet ingredients into dry ingredients and mix well. This batter should be a fairly thick pudding like consistincy.
Spoon into pan and spread evenly.
Bake in oven for 45-50 minutes or until golden brown on top and a tooth pick comes out clean.
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Let me know if you give it a try and have a fabulous rest of your day!
What is your favorite healthy baked good to make?
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