This is my own gluten free recipe, but you can substitute the gluten free flour for regular, if you prefer. Either way, it’s great with a cup of coffee!
2 cups of all purpose, gluten free flour
1/2 cups of dark chocolate chips [or chunks, i use a mix of both]
1/3 cup of organic coconut oil, melted
1/2 cup of unsweetened apple sauce
1/4 tsp. salt
1 tsp. baking powder
1 cup coconut sugar
1 tsp vanilla extract
2 ripe bananas
Sugar Plum wanted to help in the kitchen… and by “help” I mean she wanted to sit on the floor and grab her feet in my presence.
I like to freeze my bananas over night, and then thaw them the next day. They don’t look very appetizing after this process…. but its easier than mashing them with a fork. Personally I feel this technique gets you a more intense banana flavor.
Preheat your oven to 350.
Combine Dry ingredients first, then add wet ingredients such as the extract, bananas, applesauce, etc.
Spray 2 loaf pans with coconut oil or PAM.
Pour mix into pans and bake at 350 for 45 minutes.
This is by far my favorite g-free banana bread recipe and I hope you enjoy it too!
Note: If you do not plan to eat this within 1-2 days, I highly recommend refrigerating it. I microwave refrigerated pieces for 20 secs in the microwave, covering the slice with a paper towel. Enjoy!