Nina here. Sorry it has been a while since the last post, I assure you there won’t be that long of a break again, since I will be doing my very best to write a post every week.
Today we had some old, brown (almost black) bananas laying around, and I was feeling festive for Fall from all the pumpkins on the counter… So naturally, I made the best banana bread ever. My Pops said it’s the closest tasting to his grandmother’s that he’s had (and she made the best apparently). Now that’s a compliment! Not only is this bread deliciously moist, sweet, and banana-y, it’s gluten free!! Yup, you heard me correctly…GLUTEN FREE! Not to mention, I didn’t use any dairy. I think the worst thing in it is the cane sugar. Anyways, go gather all your ingredients and tools to try it out for yourself, and let me know how it goes! Enjoy!!
3/4 cup of cane sugar
8 tablespoons of virgin, cold pressed coconut oil
2 large free range eggs
3 ripe bananas
1 tablespoon coconut milk
1 teaspoon ground cinnamon
1 cup of chickpea flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
Cream the sugar and coconut oil in a large mixing bowl until thoroughly mixed. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the coconut milk and cinnamon. In another bowl, mix together the flours, baking powder, baking soda and salt.
Add the banana mixture to the sugar/oil mixture and stir until combined. Add dry ingredients, a little at a time- mixing just until flour disappears. Then mix in the walnuts.
Pour batter into prepared pan and bake for about 1 hour, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
This recipe is adapted from http://www.foodnetwork.com/recipes/banana-bread-recipe/index.html