gluten free {clean} banana bread. yummy, too!


gluten free banana bread via

I had some bananas that were past their prime and was craving chocolate, but am trying super hard to be healthy. So I decided to try my hand at being creative- my goal was to make a banana bread that was gluten-free (wheat seems to irritate my tummy), moist, and clean, using ingredients I had at home. I think I was successful…I’ve already eaten half the loaf!

Let’s talk about my choice of flours. I haven’t done much with oat flour, but I know that when I’ve baked with it, it seems to retain the moisture really well, thus eliminating the need for added fats. However, its also quite gummy if you simply substitute it in a 1:1 ratio. Hence the coconut flour. I love the healthy properties of the coconut flour, but didn’t want to use it alone, as I think it has a slight coconut taste to it. Additionally, you can use a tsp of xanthan gum to keep the bread from being crumbly (xanthan gum does the job that gluten normally would). I skipped it because I simply forgot.

1 c. oat flour
1 c. coconut flour
1 tsp baking powder
1/3 c. coconut sugar
1 tsp. salt
1/3 c. local organic honey
1 TB coconut oil
3 eggs
1 tsp. vanilla
2 large ripe bananas
1-2 c.chocolate chips

Preheat oven to 350. Grease a loaf pan with butter and flour.

Combine flours, baking powder, salt + coconut sugar together in a large bowl. In a food processor, pulverize your bananas and empty into a medium bowl. Add eggs, honey, coconut oil, + vanilla. Blend well and add to the dry ingredients. Add chocolate chips and dump into prepared bread pan.

Bake for 45-55 min or until done. If you want to be really decadent, eat a warm piece with a pat of grass-fed butter.

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