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