I’ll be the first to admit – I’m not much of a baker. And truthfully, I don’t eat a ton of baked goods either. Having a gluten intolerance for the past 10+ years has steered me away from most flour-based goods and I’m just not patient enough to bake. And sometimes (I should say, most of the time) gluten-free doesn’t taste nearly as good.
I was craving something sweet last week and decided to whip up something that was gluten-free and not terribly unhealthy.
SO… I introduce to you… the most amazing, chocolate chip, gluten-free banana bread. Even my boyfriend couldn’t tell it was gluten-free, which definitely says something (and I’m pretty sure he finished off the last half of the loaf I made). If you’re not naturally gifted in the baking department like myself, I promise you – this one’s pretty hard to mess up.
It’s dense, moist, and 100% won’t last more than a few days in your house. Also, If you want to make this recipe vegan, swap out the egg for a chia or flax egg. I also used Enjoy Life chocolate chips, but feel free to swap those with whatever you want – or omit entirely.
Gluten-Free Banana Bread
Ingredients
- 3 medium, ripe + organic bananas
- 1 whole, organic egg
- 3/4 cup unsweetened, dairy-free milk
- 3 Tbsp avocado or coconut oil
- 1/4 cup organic cane sugar (or sugar substitute of your choice)
- 1/4 cup packed organic brown sugar
- 2 Tbsp maple syrup or honey
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1 1/4 cup almond meal
- 1 1/4 cup gluten-free flour blend
- 1 1/4 cup gluten-free oats
- 1 cup Enjoy Life chocolate chips (optional)
- Organic coconut flakes for topping (optional)
Instructions
- Preheat oven to 350 degrees F (176 C) and spray a 9×5-inch loaf pan with nonstick oil (parchment paper also works).
- In a large bowl, add ripe bananas and all ingredients through cinnamon and combine. (I find that using my Vitamix makes this step a lot easier.) Once everything is mix thoroughly, add in almond meal, gluten free flour blend and oats and mix (If you’re using a Vitamix, transfer blended ingredients to a bowl before mixing the oats, almond meal and flour.) Add in chocolate chips and fold batter until mixed throughout.
- Pour batter into your prepared baking pan and sprinkle coconut flakes on top.
- Bake for 1 – 1 hour 15 minutes. The top should have a light crisp and coconut flakes will be toasted.
- Let the bread sit and cool completely before cutting into.
Or, if you’re impatient like me… grab a hot slice of your gluten-free banana bread goodness, and add a scoop of ice cream for the ultimate desert.
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