Gluten/Dairy-free Banana Bread
Banana bread is the perfect use for questionable bananas, makes a lovely snack or meal, + just so happens to be one of my favorite baked goods, so I have been on a hunt to find the perfect recipe that was both gluten + dairy free (we don’t have any allergies in our family, but I prefer to eat gf/df most of the time because it’s how I feel my best). Although we live in a time where gf/df recipes abound, I don’t appreciate a recipe that tastes like it’s gf/df. I have found this recipe to be one that tastes the most like “traditional” banana bread + I’ve even been known to surprise a few people who didn’t realize it was gf/df.
This would be a lovely snack/meal to prepare ahead of birth time if you are pregnant because it freezes wonderfully. You can also portion it in a muffin pan instead of a loaf pan for individual servings (decrease baking time to about 20 minutes). And if someone asks you if they can “do anything to help,” send them this recipe for an idea!
Ingredients:
4 large eggs at room temperature
1/4 cup coconut oil melted + cooled
4 small or 3 large ripe bananas mashed well
2 tsp vanilla extract
1 3/4 cups almond flour
1/2 cup tapioca flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
optional toppings/fillings: I like to add slivered almonds, walnuts, or chocolate chips from time to time.
Directions:
Take out your eggs to let them warm up. Melt the coconut oil + let it cool while you mash your bananas. Add all the dry ingredients to a bowl + set aside + then add the coconut oil to the bananas, followed by the eggs + vanilla. Mix well.
Preheat your oven to 350.
Slowly stir in the dry mixture to the wet just until mixed in (don’t use an electric mixer or it may not raise). Transfer mixture to a loaf pan (I love using silicone so it doesn’t stick— if you don’t use silicone, make sure to oil your pan before use). Bake for 50-60 minutes.
Allow to cool completely before slicing (this makes it SO much easier).
Recipe taken from Paleo Running Momma
