Banana Bread | Gluten-free, Lactose-free

I think many are finding that they have a little more extra time to experiment with baking. With COVID-19 it may not be as safe to have a coffee and a treat at your favorite cafe but it doesn’t mean you can’t make a treat for yourself at home. Personally, I find it very therapeutic and self-fulfilling when I bake something new or a little out of my comfort zone even if it doesn’t succeed at first.

My stomach and I have been very inspired by the many people who have been posting about their banana bread baking. For the longest time I just couldn’t bake a banana bread that tasted as good as it smelled. I was never quite satisfied. But oddly enough I’ve been success with baking banana bread muffins?

I find a lot of non-gluten-free banana breads call for butter but interestingly enough I’ve found that melted coconut oil works best for gluten-free versions.

I hope your banana bread baking is successful and that it brightens your day a little. Stay healthy and safe!

Ingredients:

• 3 ripened bananas, mashed
• 2 eggs
• 1/2 cup coconut oil, melted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup Bob’s Red Mill 1-to-1 flour
• 1 cup oat flour
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1 tablespoon cinnamon
• 1 1/2 teaspoon vanilla
• 3/4 cup dark chocolate chips

Directions:

1. Preheat oven to 350ºF.
2. Mix flours, salt, baking soda, baking powder, and cinnamon in a medium bowl and set aside.
3. Blend oil, sugar, and eggs and slowly add in flour mixure.
4. Add mashed bananas and vanilla and mix well.
5. Slowly mix in chocolate chips using a spatula.
6. Pour the mixture into a well-greased loaf pan and bake for 50-55 minutes. Use a toothpick to make sure center is set.