Eat, Uncategorized

Organic gluten free BANANA BREAD

I’ve made this recipe literally dozens of times over the years.  I’ve modified it several different ways to fit dietary restrictions and the tastebuds of my family.  This is the organic gluten free and almost lactose free version of the recipe.  To make it lactose free you would just need to omit the chocolate chips.  I would do that but my kids would not be happy with me…  So here it is.  You can substitute a little coconut flour with almond flour to increase the texture and taste.  I love the little bit of extra flavor that the coconut and vanilla almond milk provide.  To make the batter less dry, I melt the coconut oil and peanut better together, it seems to make the bread a little more moist and is much easier to blend.   I hope you enjoy this recipe as much as I have.

2 cups Bob’s Red Mill gluten free flour

1/2 tsp Salt

1 cup Organic cane sugar

1 TBS Baking Powder

3 mashed bananas

1/3 cup vanilla almond milk

1/4 cup organic peanut butter

3 TBS extra virgin organic coconut oil

1 egg

1 C. dark chocolate morsels

350 degrees for 1 hour

Mix together the flour, sugar, salt, baking powder.  Add three mashed ripe bananas and almond milk.  Melt coconut oil and peanut butter and mix into batter with slightly beaten egg.  Stir in chocolate morsels then pour batter into greased bread pan.  Bake at 350 degrees for 1 hour or until toothpick comes out clean.



Chocolate Chip Banana Bread

I have been baking this recipe for many years, since my boys were young. Over time I have tweaked and added ingredients and most likely will continue to do that! But this is a super easy quick bread recipe that I will bake as a dessert if we are having guests for dinner. It’s also great to have in the morning with a nice hot cup of coffee or to make for a new neighbor that’s just moved in to your neighborhood. If you have ripe bananas, it’s the perfect way to make use of them. It has all the right things to make it irresistible: chocolate, bananas, peanut butter… oh my! This is one of those recipes you can make it your own by adding nuts or using more or less of the chocolate chips, peanut butter and bananas. You may want to omit the peanut butter and try canned pumpkin puree to make it seasonal. Give it a try, I think you will love it.

2 C all purpose flour
1 C sugar
1 TBS baking powder
1/2 tsp salt
1 C mashed ripened banana (I use two sometimes three bananas)
1/3 C almond milk (real milk is fine)
1/2 C peanut butter
3 TBS vegetable oil (I use coconut oil)
1 egg
1 1/2 C chocolate chips

Chocolate syrup

Preheat oven to 350 degrees. Combine flour, sugar, baking powder and salt. Make a well in the center of your dry ingredients and add the mashed bananas, milk, peanut butter, oil and egg. Stir together until all ingredients are mixed well and add 1 C. of the chocolate chips.
Spoon batter into prepared non stick pan and sprinkle the rest of the chocolate chips on top. Bake about 60 minutes or until inserted toothpick comes out clean.  Drizzle with chocolate syrup.  Let cool then loosen from sides. Cut into individual pieces and enjoy!