I have made three batches of this banana bread — with and without chocolate chips and shredded coconut — over the last month, and each time, it disappeared so quickly, I didn’t find the time for a decent photo-shoot. So, I hope you will forgive the lackluster photo and take it as a testament to how irresistibly yummy this banana bread is. Best of all, it stays moist and tender right down to the last bite, thanks to a little sweet potato flour and applesauce. Dry, crumbly gluten-free baked goods? Nah, we don’t have any of those around here.
Gluten-Free Banana Bread
1 1/2 c. GF oat flour
1/3 c. coconut flour
2 Tbsp sweet potato flour
1/4 tsp xanthan gum
1/2 tsp ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/3 c. brown sugar
1/3 c. coconut oil, unrefined
2 eggs + 1 egg yolk
1 tsp vanilla extract
1/4 cup applesauce
1/2 c. coconut milk (or buttermilk, if you can eat dairy)
3 very ripe medium bananas, peeled and mashed
Optional: 2/3 c. bittersweet chocolate chips
Optional: 1/2 c. shredded, unsweetened coconut
Preheat the oven to 350 F. Grease an 8″ x 8″ baking pan with coconut oil.
Sift or whisk together the dry ingredients in a medium bowl and set aside.
Beat together (by hand or with a mixer) the brown sugar and coconut oil in a large bowl. Add the rest of the wet ingredients except the bananas and beat until smooth. Mash the bananas well with a fork and stir into the wet mixture.
Add the dry ingredients to the wet ingredients and mix well. Batter will be very thick. Stir in the chocolate chips and/or coconut, if desired. Spread into the prepared pan and bake for 50 to 60 minutes, until top is a rich, golden brown and springs back when pressed. Cool completely before slicing.