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 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.