I made some banana bread tonight that totally rocks! It also happens to be gluten free and dairy free. I chose to add chocolate chips, but you could add walnuts instead. When I decided to make the bread (shouldn’t we really call this cake?? maybe), I looked in the pantry to see what flours that I had available. I was going to use all almond flour, but I didn’t have enough. The recipe below will call for almond flour, but use what works for you- or what you have on hand. Cooking and baking is all about fun, easy and playing with flavors! I was at Canyon Ranch in Tucson last week and the chef there likes to use certified gluten free Oat flour for all of his gluten free baking. It is easy to find if you look for Bob’s Red Mill brand, they are available in so many places! He likes it because it has good texture, some of the flours are so fine like corn starch , that it doesn’t work quite as well. Back to the recipe, Where it says Almond flour, use what you like or have on hand. For the bread I made tonight I had 1+ cups of blanched almond flour, a cup + of courser almond flour, so I added about 3/4 cup of oat flour (the made up the final amount to equal 3.5 cups) then 1/4 c chia flour ( because i accidentally added too much oil and I knew that it would help to offset) I am including the extra oil and the chia in the recipe because i like the benefits and protein of chia.(you can reduce oil to 1/4 cup and skip chia if you refer) I used my Vitamix to make flour out of chia seeds, which I always have on hand for smoothies and salads. I also used a combo of coconut oil and olive oil (mostly coconut and topped off with olive to fill measure) Choose which you like or have on hand 🙂 If you choose chocolate chips with or instead of walnuts, be sure to get dark chocolate ones or dairy free ones. I use “enjoy life” brand.
Banana Bread without any guilt (the recipe)
3.5 Cups Almond Flour
.25 c chia flour ( or try chia seeds!)
1.25 tsp sea salt
1.25 tsp Baking Soda
.25 tsp gr cardamon
.25 tsp cinnamon
.25 tsp vanilla powder (or liquid vanilla, but add to liquids)
3 large eggs
1/2 c light agave or sweetener of your choice ( i used date sugar because I wanted to try it)
1/2 c oil ( grapeseed, coconut, olive or a combo)
5 Large ripe Bananas ( I used some that i had frozen for smoothies, worked great!)
1/2 c chopped walnuts or chocolate chips ( go heavy if you really LOVE them, like ME)
1. preheat oven to 350 and coat mini loaf pans with oil.
2. place bananas in a food processor and pulse until blended, set aside
3. mix dry ingredients in bowl 1 (larger of the 2)
4. mix wet ingredients in bowl 2
5. fold wet into dry, then fold the combo into the bananas ( i cheated and lightly mixed then dumped all into the processor and pulsed until well blended)
6. mix in nuts and or chocolate chips by hand
7. pour into molds, sprinkle with nuts or chips if you like- then bake for 15-17 minutes. Let them cool slightly before removing from the molds.