This healthy recipe makes the best banana bread we have ever had. My niece is famous for asking me “is it yuck or is it yum?” This is most definitely yum! It’s big on taste, and all it’s missing are refined grains, gluten, and dairy.
This is definitely one of our favorite treats, and we haven’t had it for a while, so I decided to make it up for Father’s Day. Of course Brad helped. We have a blast cooking together, and the only downside is that it’s hard for me to surprise him . . or, in the case of this recipe, have any batter left to put in the oven after Brad’s many quality control checks! I love it warm when it’s first baked, and that’s easy to recreate even after it’s frozen: just pop it in the toaster or toaster oven. Enjoy!
3 ripe bananas, mashed (about 1 cup puree)
1/4 cup olive oil
1/4 cup coconut milk (canned, not light)
1 cup unrefined sugar (sucanut, evaporated cane juice, or coconut sugar)
2 teaspoons vanilla extract
1 1/2 cups gluten-free flour blend or gluten-free baking mix (I used 1/2 cup each tapioca, brown rice and sorghum)
1 teaspoon aluminum-free baking soda
2 1/2 teaspoons aluminum-free baking powder
1/4 teaspoon sea salt
1 tablespoon arrowroot starch
1/2 teaspoon xanthan gum
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
1/2 cup vegan chocolate chips
1/2 cup chopped walnuts or pecans (optional; we soak ours first)
Preheat your oven to 350ºF.
Combine the wet ingredients a mixing bowl.
Combine the dry ingredients in another bowl, then mix into the banana mixture and stir until smooth.
Add in the chocolate chips and nuts and stir by hand to combine.
Lightly oil the bottom of a standard bread loaf pan and dust with rice or corn flour.
Pour the batter into the loaf pan and bake in the center of the oven for about one hour – until a toothpick or knife inserted into the center emerges clean.
Cool the loaf on a wire rack.
Slice and wrap each slice in foil; bag and freeze.