I’ve been on a baking mission. A mission to find the best gluten-free quick bread recipe. Quick breads (breads without yeast) are one of my favorite things to bake (here & here). Growing up, while participating in 4-H, I received a blue ribbon for my vegan banana bread recipe! Most of these recipes take 15 minutes or less to prepare, minimal equipment used and the end result can be served for breakfast, a snack or even dessert. Add a spinach smoothie and you’ve got yourself a light dinner.
I’ve made a few sad attempts at baking gluten-free pumpkin and banana bread since the fall, but I think I have finally found a winner! This bread isn’t grainy and unless I had baked it, I wouldn’t even know it was gluten-free. I posted this revelation on Instagram last week and was asked about the recipe from several people. I made a few slight tweaks to Monique’s recipe from Ambitious Kitchen to accommodate what ingredients I had on hand, so I figured I should share how I made it.
Ingridients| Chocolate Chip Coconut Flour Banana Bread
4 medium or 3 large ripe bananas, mashed
1 tablespoon honey
1 teaspoon vanilla extract
1/4 cup almond butter (I subbed natural peanut butter)
2 tablespoons coconut oil, softened (I used applesauce. No other reason than I needed to use it up!)
2 eggs, at room temperature
1/2 cup coconut flour (I used regular gluten-free flour*. Coconut flour is more absorbent, so I put in closer to 1 cup. I added more flour until the dough appeared the right consistency.)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dark chocolate chips (raisins would be good too!)
For the rest of the instructions, head over to Monique’s blog. She has tons of great recipes, most of which are allergen friendly!
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*My mother-in-law bought me a bag of Krusteaz gluten-free flour at Sam’s Club and I’ve been extremely pleased with the results. I’ve also made blueberry muffins and pancakes using the flour that is even Jordan approved!