Good to the Last Bite: Gluten-Free Banana Bread (GF/DF)

BananaBread-01

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

pinch salt

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.

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This entry was posted in Anti-Inflammatory Ingredients, Breakfast, coconut oil (virgin/ unrefined), Dairy-free, dark chocolate (70% cocoa or more), Desserts, fruit, Gluten-free, Nut-free, Recipes, Snacks, spices, Vegetarian. Bookmark the permalink.

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