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.