BEST Ever Banana Bread (Gluten Free!)

This is…just delicious!! I couldn’t get over how deliciously moist and flavorful this turned out: when it was cool enough to eat my boyfriend and I shared a small bowl of it with spoons and it was reminiscent of a banana bread pudding!

Dry Ingredients:

  • 2 cups gluten free flour (go-to recipe)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup brown sugar
  • 1/2 cup coconut sugar
  • 1/2 tsp salt
  • 1 cup chocolate chips (optional 😉 )

Moist Ingredients:

  • 4 SUPER-ripe bananas (small-medium)
  • 2-3 eggs (if you use my flour recipe you want to use 3 for the coconut flour portion 😀 ) 
  • 1/2 cup melted coconut oil
  • 1/4 cup honey
  • 1/4 cup unsweetened almond milk
  • 1 tsp real vanilla extract

Steps:

  1. Preheat oven to 350 degrees
  2. Grease a bread pan with coconut oil
  3. Add all dry ingredients into medium bowl and whisk together and set aside
  4. Crack the eggs into a large bowl and beat with a fork until well-mixed and fluffy
  5. Peel ripened bananas onto the eggs and carefully smash with the fork until the desired texture, I left mine a little chunky
  6. Add the rest of the wet ingredients into the large bowl with the beaten eggs and smashed bananas and mix with the fork
  7. Slowly pour the dry ingredients into the wet ingredients and mix carefully with a large wooden spoon
  8. Pour mixture into greased bread pan and bake for 55-60 minutes
  9. Remove from oven and allow the banana bread to cool for about 10-15 minutes before removing from the pan

Enjoy!

 

 

My Pocketbook-Friendly Go-to Gluten Free Flour Mix

Last night I discovered my new go-to gluten free flour mix with 3 simple ingredients:

  • Rice flour
  • Almond flour
  • Coconut flour

I was making a recipe that called for 2 cups of flour and I used the following measurements:

  • 2/3 cup rice flour
  • 1/3 almond flour
  • 1/3 cup coconut flour

 

Let me tell you this is a winning combination that helped me make, quite possibly, THE BEST banana bread I have ever made! It truly rose up like a bread and was better held together while still being deliciously moist.

I find that mixing my own gluten free flour is much more economically sustainable than purchasing the already-made stuff from the grocery store.  For example, even one of the cheapest gluten-free flour mixes I’ve seen advertised is around $4.00 for 22 oz (2.75 cups).  I would have used almost $3.00 worth for this recipe alone. 

Instead, I spent less than $1.50 on the flour:

  • 32 oz (2 lb) bag of almond flour $11.32 (12 recipes that call for 2 cups of total flour)=$0.94 for this recipe
  • 8 oz bag of coconut flour $0.99 (3 recipes that call for 2 cups of total flour)=$0.33
  • 16 oz bag of rice flour $0.60 (3 recipes that call for 2 cups of total flour)=$0.20

Total spent on this recipe: $1.47

 

I spent half as much on the flour called for this recipe as I would have with some of the cheapest prepared store-bought mixes! That means I got to combine two of my favorite hobbies: baking and saving money: win-win! 🙂