You know how they say that the way to someone’s heart is through their stomach — well, this newlywed is pretty sure that her husband fell in love with all over again when he discovered this recipe. I based this banana bread on a recipe of my grandmother’s that i’ve made for years. It’s full of fibre, and with added fruit and coconut as good as this kind of treat can be.
This is the first time I’ve made this gluten free and believe me when i say you CANNOT tell!!
It’s that good. RM likes to heat a piece of this up in the oven – so i’ve taken to freezing it in slices! Unlike other goodies I make, he won’t take it to work — apparently because he doesn’t have anywhere to heat it up and that is so superior to having it cold, it just won’t do! Hey, he’s pretty happy with something that is easy and tasty and pretty darn good for you — i am not complaining at all!
It is lactose free too – although as you know I am okay with AA Grade butter — if you’re not, substitute there and you are good to go!
1 Tblspoon AA Grade Butter unsalted (melted)
1 cup Brown sugar (lightly packed)
2 Bananas mashed
2 tsp GF baking powder**
1 cup GF Baking Flour
1/8 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp all spice (I use jamaican)
1/4 cup dark chocolate chips
3/4 cups soy or coconut milk
1 tsp vanilla extract
1/3 cup oats (GF)
3/4 cup coconut (dessicated)
Use good quality brown sugar – like moscovado. Melt your butter. I often freeze brown bananas and then melt them in the microwave for 10 seconds (you don’t even need to mash them). They are best if they are overripe! I used red mill Baking flour for this recipe. I basically just mix all of the ingredients together – i usually add the chocolate chips last. I use loaf pans and place in a preheated oven at 350 degrees farenheit. This is a great recipe to add all sorts of nuts and fruit to. Variations are pretty limitless – the only thing you need to watch is how dry or wet the mix is and add additional liquid or dry accordingly. I don’t mix too much – it gets tough if you beat this one! Cook for approximately 20 mins to 30 mins. The higher the altitude the longer this recipe needs.
** Not all baking powders are gluten free, you have to check!!!
I cook. Especially when I’m on leave!