Gluten Free Banana Bread

Banana Bread 2

Banana bread is trending, so I decided to make a healthier version of this recipe! For those of you that still want to indulge without blowing your diet or sugar for the day this recipe is for you! 

Here’s what you’ll need to get started:

2 cups gluten free flour
2 eggs
1 cup mashed ripe bananas
1/3 cup melted coconut oil or any neutral oil (I used canola oil) 
1/2 cup Enjoy Life dark chocolate morsels (gluten, dairy and nut free)
1/4 cup raw honey or maple syrup
1/4 cup coconut milk unsweetened or other milk alternative
1 tsp baking soda (NOT baking powder!!!)
1 tsp gluten free vanilla extract
1 tsp cocoa powder unsweetened
1/2 tsp cinnamon
1/2 tsp salt
optional: 1/2 walnuts

1. Preheat the oven to 325 degrees.
2. In a large bowl, whisk together the oil, honey and milk until well blended.
3. Add the eggs, mashed banana, baking soda, salt, gluten free vanilla, cocoa powder and cinnamon to the bowl. Whisk until well blended.
4. Add the flour and chocolate chips to the mixture and fold the ingredients with a spoon until the ingredients are melded together. If nuts are being added to this recipe, you can add them at this step.
4. Grease a standard loaf pan, then pour the batter into the pan. Smooth the top to make the loaf as even as possible.
5. Place the loaf in the oven and cook for approx. 50-60 minutes. This will depend on your oven. You will know it’s done when you poke the center with a toothpick and it comes out clean.
6. Once done, remove from the oven and let sit 5 minutes before removing from loaf pan.
7. You can serve right away or place in a container to preserve the loaf.

This recipe creates 10 servings. 

Published by

Inspire Me, Gluten Free

My name is Lauren and I'm the creator of Inspire Me, Gluten Free! I'm here to help YOU get more comfortable in the kitchen! How? Great question; with the art of meal prepping! I'm not talking the boring prep that leaves you wanting more halfway into the week. I plan delicious versions of classic and unique gluten-free meals. Originally, I started meal prepping as a means to manage my budget and my waist line. What I didn't realize was just how much money I was saving monthly, because I was buying less and wasn't wasting money on unused or spoiled food. Choosing fresh ingredients helped me consistently lose 1-2 pounds a week. I had more time in the mornings/evenings, because I wasn't having to cook during the work week. All of these benefits made a world of difference in my life and they can do the same for YOU! Disclaimer: I am not a nutritionist or financial advisor. All statements are my own and are not affiliated with any groups or organizations. These are personal experiences being shared in the hopes that they can make a difference in other people's lives.

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