Gluten Free Classic Banana Bread {gf,df}

Yes, I caved. I fell into the banana bread during quarantine trap. But, I'm not mad about it at all; I'm actually thrilled because this is the fluffiest and moist banana bread out there! This banana bread is a well-balanced snack or breakfast with ingredients, such as flaxseed meal, mashed banana, pure maple syrup, cinnamon, and creamy peanut butter. The perfect consistency is reached for this bread by using Bob's Red Mill grain free paleo baking flour; its a mix of almond flour, coconut flour, tapioca flour, and arrowroot starch. Not only is this recipe gluten free and dairy free, but it's also grain free! It's super easy to make with minimal ingredients, and it'll make your house smell like a Mom & Pop bakery. Join the club, and get to baking!

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RECIPE

Prep time: 5 minutes

Bake time: 50-55 minutes

Serving size: 10

INGREDIENTS

Wet:

3 mashed bananas

2 eggs

3tbs cashew butter {sub any nut butter}

1/3c coconut oil {melted}

1tsp pure vanilla

1/4c pure maple syrup + 3tbs coconut sugar

Dry:

1 3/4c gluten free baking flour

2tbs flaxseed meal

1/2tsp cinnamon

1/2tsp baking soda

1/2tsp baking powder

Sprinkle of pink himalayan pink salt

1/4c Hu Kitchen chocolate gems {sub any df chocolate chips}

METHOD

1. Preheat oven to 350F and line a loaf dish with parchment paper.

2. In a large bowl mash the banana, add in all wet ingredients, and whisk.

3. Fold in the flour, and the rest of the dry ingredients, and mix until well combined.

4. Transfer to prepped loaf dish and sprinkle with pink salt and top with the dark chocolate chips.

5. Bake for 50-55 minutes or until tooth pick comes out clean.

6. Let cool for at least 15 minutes before enjoying!

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