Hi Smarty Pants Fashion readers! I am Heidi from Heidi'nSpeak and I am guest posting here today. I am a frequent reader here and I know Hayley keeps you all up on the latest in fashion, so I thought I would shake things up for you a bit and give you a recipe. I have Crohn's disease and I happen to not tolerate gluten in my diet, but I LOVE bread and so I am always on the lookout for gluten free breads that are just like the "real thing". Banana bread is a recipe I have been tweaking for awhile now, trying to create one that has the right texture and by golly I think I finally got it, and I'm going to share it with YOU first!
Gluten Free Banana Breadmakes 1 small loaf, I used a regular size bread pan. lower fat, lower sugar, grain free,gluten free, refined sugar free
3 medium/large bananas (ripe mashed)
3 tbsp honey
2 tsp vanilla extract
4 tbsp coconut oil, melted
1/2 cup coconut flour
1/2 cup almond meal
3/4 tsp baking soda
- Preheat your oven to 350F.
- Grease a bread pan (I recommend putting wax or parchment paper in the bottom, as I had trouble with mine sticking even though I greased my pan well) and set aside.
- In a medium mixing bowl, mash your bananas and add in your honey, vanilla, melted coconut oil, and eggs.
- Mix in your coconut flour, baking soda and almond meal and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will absorb the liquid and form a thicker batter. It's a runnier consistency than you would expect for banana bread, however, if your mix is extremely liquidy, add in coconut flour one teaspoon at a time (I don't recommend doing this unless your coconut flour is not very absorbent)
- Pour your banana bread mixture into your prepared loaf tin and bake for 40 minutes to an hour, mine took all of an hour (keep an eye on it - cookingtimes will depend on your pan size and your oven) or until your loaf is cooked through and a skewer inserted into the middle removes clean.
- If your banana bread is browning too quickly but isn't cooked in the middle, cover it with foil.
- Allow to cool completely before slicing.
- As with most gluten free treats this banana bread keeps best in a sealed container in the refrigerator and it will keep for up to a week. You can also freeze the slices by wrapping the slices individually and storing them in a sealed zip lock bag in the freezer.
What do YOU love to cook? Any recipes you'd like to share with me?