I heard that yesterday was National Banana Bread Day. Whether it was or not, I didn’t confirm it, but I did get in the kitchen and make some banana bread. Don’t really need excuses here, we always have bananas ready to eat, almost always have overripe ones needing to be taken care of and by taken care of I mean turned in to something banana-yummy.
Four bananas who have been screaming at me for days now, became this banana bread last night. I’ve actually made it many times, always just a little different, but enough the same that it comes out every time. I love that I make a gluten free (and refined sugar free!) treat that I can enjoy. Bananas are one of my favorite fruits. Probably one of my favorite foods. They are cheap, readily available, sweet and tasty and can be used in so many things. What is not to love? (Don’t answer that, Deborah.) ; )
Gluten Free Chocolate Chip Banana Bread, by Katrina, Baking and Boys!
3 tablespoons coconut oil, melted
1 tablespoon water
1/4 cup raw honey
1/4 cup coconut sugar
2 large eggs, room temperature
2 tablespoons almond milk, room temperature
1 teaspoon vanilla extract
1 cup mashed overripe banana (about 4 small bananas)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 cup gluten free all-purpose flour (with xanthan gum)
1/2 cup Enjoy Life chocolate chips (optional) add nuts instead if you’d like
Preheat oven to 350 degrees F. Line a 9x5 inch baking pan with foil. Brush the foil with coconut oil. Set aside. In a large bowl, whisk together the coconut oil, water, honey and coconut sugar. Add the almond milk, vanilla, and mashed banana and whisk together until combined. Next add the salt, baking powder, baking soda and flour and stir together with a spoon. Fold in the chocolate chips. Pour the batter into the prepared pan and spread evenly. Bake for 45-50 minutes until a toothpick comes out clean. Let sit on wire rack for 5 minutes then using the foil edges, remove the bread from the pan, peel off the foil and let the bread cool completely on a wire rack.
If you don’t want chocolate in your banana bread (crazy!), you can add walnuts or pecans instead or just have it as good ol’ plain banana bread. I’ve done them all. This has a great outside crust and is nice and soft and moist inside just the way banana bread should be. I love having a slice of this with a little peanut butter spread on it.