This bread smelled so good when it was baking and it definitely delivered on taste and texture. It would make a slightly heavy muffin but it was a hearty quick bread with a slightly nutty taste. I like to freeze over ripe bananas in their peel so I can just pull out the number I need and let thaw. The banana pulp slides right out of the peel and is easy to blend into any recipe.
Gluten Free Banana Bread
3 medium very ripe bananas
½ t. pure vanilla
3 T. coconut oil (melted)
¼ c. coconut sugar or organic cane sugar
¼ c. packed brown sugar
2 T. honey
3.5 tsp. baking powder
¾ t. sea salt
½ t. ground cinnamon
1 ¼ c. almond meal
1 ¼ c. gluten free flour blend
1 ¼ c. gluten free oats
¾ cup mini chocolate chips (optional)
Preheat oven to 350 degrees. Place loaf pan or tray on a perforated baking sheet.
Mash banana in a large bowl. Add all ingredients through milk and whisk until well combined. Add almond meal, flour and oats. Stir until combined. Add chocolate chips if desired.
Place in loaf pan and bake 1 hour and 15 minutes for one loaf. I used a 9 loaf tray and it baked for 30 minutes.
Let cool completely before cutting or it will be too tender to hold firm.
Adapted from the Minimalist Baker.