Delicious Banana Bread – Gluten Free, Dairy Free, Corn Free
Delicious Banana Bread
Gluten Free, Dairy Free, Corn Free
Is there anything better than smelling banana bread baking? It seriously is like a drug! I can’t think of anything that smells better. Sometimes I make it out of sheer guilt for letting bananas spoil. Other times I make it just to smell it baking. Since I gave up grains a few months ago, I won’t be partaking in this bread, but my gluten free, dairy free kiddos love a slice for breakfast, with their smoothies.
Banana bread is not a new thing, but finding a recipe that converts to gluten and dairy free is sometimes challenging. Over the years of baking gluten free I’ve learned one very valuable lesson. Always use more liquid when following a “normal” recipe. If it calls for 1 Tbls of milk, you may very well need 3 or 4.
When my kids think back on their childhood, I know for a fact that the smell of banana bread is one of those things they will remember. I hope it’s the “smell of childhood” for them, and not left-for-too-long-in-the-trash pull-ups. But hey, I do my best to keep up with housework, but sometimes one will get missed.
- 2C gluten free all-purpose flour (Bob Red Mills in the blue bag is the BEST!)
- 1C granulated sugar
- 2 eggs
- 1/2 C coconut oil (melted)
- 3 ripe bananas
- 3 Tbls almond milk (or your choice of milk)
- 2 tsp gluten free baking soda
- 2 Tbls (or more) cinnamon, you can add some clove too if you like
- dash of salt
- *optional, 1 C dairy free, gluten free, chocolate chips
Preheat the oven to 325 degrees. Grease with coconut oil a 9x5x3 loaf pan.
I don’t believe in mixing dry ingredients first, and then the wet ingredients. I have five children, and very little time, so I just go for it. Instead I throw it all in at once, and put my handy mixer cover and and my Kitchenaid does an amazing job mixing it all up. If you are adding chocolate chips though, do that after it’s blended. If your mixer is not amazing, you should mash the bananas by hand first with a fork. Mix well, and pour into loaf pan. Bake for 60-70 minutes until toothpick comes out clean.
Allow to cool for 15 minutes, use a knife to loosen the side and then dump onto a plate and flip. It’s delicious as is or with dairy free butter.
***Note about the bananas….Do NOT throw away those God-given, skin soothing peels. They are fantastic for your skin. You take a banana peel, and can either scrape off the soft stuff, or just rub the whole thing on your face, but it acts as an anti-inflammatory agent and will drastically reduce breakouts and make your skin look drastically different in seriously only one use. I rub it on at night, and wash off in the morning. You will be shocked!
I’ve been blown away at how awesome they are for breakouts. I overdid it with a new product for my face and overly dried my skin, making me really break out. I did the banana trick as highly recommended on acne.com and holy-moly was I impressed. I have overly sensitive, acne prone skin, and this was awesome. So save those peels!