The majority of the time, I’m grain free. But every now and then, I venture out and eat gluten free grains. You can make grain free banana bread too, and I’m sure somewhere out there someone has a recipe that you’ll love…but I have yet to find or create a grain free recipe that I love.
I made this banana bread with Mama’s Coconut Blend Flour and it was absolutely delicious. The flour is a blend of coconut, tapioca, potato starch, and rice flours. It had perfect texture, it was beautifully moist, held together well, and I was able to bake it in a normal bread pan rather than my tiny bread pan made for grain free breads.
When you bake with gluten free grains, things come out fluffy and cushy and light. Most grain free baked items are a heavier and more temperamental. I’m not used to being able to make bread in a normal sized bread pan and have it rise over the top. That was a treat in itself!
Of course, actually eating the banana bread warm with lots of dairy free butter was the real treat.
Gluten Free Banana Bread
2 Cups of Mama’s Coconut Blencond Flour
1 teaspoon of Baking Soda
1 teaspoon of Double Acting Baking Powder
1/4 teaspoon of Sea Salt
1 teaspoon of Ground cinnamon
3 Very Ripe Large Bananas
3/4 Cup of Coconut Sugar
1/3 Cup of Avocado Oil
1 teaspoon of Pure Vanilla Extract
Preheat oven to 350 degrees. Spray a 9×5 in loaf pan generously with coconut oil and set aside.
Whisk all of the dry ingredients together in a medium bowl. In another medium bowl whisk all of the wet ingredients and the sugar together until fully incorporated. Add the dry mix to the wet mix and fold gently, just until combined and dry ingredients are fully incorporated.
Bake for 40 minutes. (I use convection)