Banana Bread

banana bread.jpg

Serves 4

This is my go to banana bread recipe for whenever I have very ripe bananas sitting around that are too ripe to eat, but are perfect for baking. Naturally sweetened, gluten, and dairy-free but full of flavor and so easy to make!

Ingredients:

  • 1/3 cup melted coconut oil

  • 2/3 cup maple syrup or honey or a combination of both

  • 1 cup (2-3 mashed) ripe bananas

  • 2 eggs

  • ¼ cup milk of choice

  • 1 tsp. vanilla extract

  • 1 tsp. baking soda

  • ¼ tsp. salt

  • ½ tsp. ground cinnamon, plus more to sprinkle on top

  • 1 ¾ cups Bob’s RedMill’s gluten-free blend

  • ½ cup chopped chopped walnuts, pecans, chocolate chips etc. (totally optional)

Preparation:

  • Grease a 9x5 inch loaf pan and preheat oven to 325 degrees

  • In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add in the eggs and beat well, then whisk in the mashed bananas and milk.

  • Add the vanilla, baking soda, cinnamon and salt.

  • Finally stir in the flour, just until combined. Do not over mix; a few lumps are totally fine. If adding any additional mix-ins, gently fold them in now.

  • Pour the batter into greased loaf pan and sprinkle lightly with cinnamon. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let bread cool in the pan for 10 minutes, and then transfer to a wire rack or plate to cool for a 10 more minutes before slicing. Enjoy!

  • Store in a closed container for about a week in the refrigerator.