Wednesday, August 28, 2013
Here is yet another delicious banana bread recipe (the recipe that inspired mine is found here). The first one banana bread recipe I posted a few years back is made with coconut flour. This one is equally as good and healthy, and gluten free of course. My kids go bananas for it (no pun intended!) and would eat all four mini loaves in one sitting if I let them (which I don't, to their utter dismay).
This recipe will make two standard 8x4 inch loaves or 4 mini loaves, which is how I make it. You can sub shredded zucchini for the bananas if you wish (I've made it both ways).
Banana Bread v2.0
3 ripe bananas (or 1 1/2 cups shredded zucchini)
1/3 cup melted coconut oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
20-30 drops liquid stevia
1 cup sprouted brown rice flour
1 cup almond flour
1/2 cup sucanat or coconut palm sugar
1/4 cup shredded coconut
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup dark chocolate chips (optional)
Preheat oven to 350 degrees. Grease two 8x4 inch loaf pans or 4 mini loaf pans with coconut oil.
In a large bowl, mash bananas with a fork until almost smooth. Add eggs and whisk. Add remaining wet ingredients and stir to combine.
In a separate bowl, mix all dry ingredients. Once mixed, add to wet ingredients and stir to combine. Add chocolate chips is using and stir once more to incorporate.
Pour batter into prepared loaf pans and bake for 45 minutes or until a toothpick inserted comes out clean. Let rest in the pans for about 15 minutes before removing and slicing.