Banana Bread with Chocolate Chips, GF, Dairy-free

By | 2013-09-21T11:51:29+00:00 September 21st, 2013|gluten free living, recipes|

Banana bread

Bob’s Red Mill GF flour is not your white, bleached, de-valued flour. It is made with garbanzo beans, fava beans and sorghum and is nutrient dense. Many GF flours consist of simple starch flours, like plain rice flour.  A starch is a necessary addition to GF baking, like potato starch, but when it is not accompanied by nutritious flours, you are in trouble!

I use ghee or coconut oil in my baking along with non-dairy milks or yogurts, making the sweets much lighter and easier to digest. I also cut down on sugar a bit, using 3/4 cups instead of traditional 1 cup. When I first came to America, I could not eat any deserts, they seemed sooo sweet to me. I view deserts as pleasure that brings the family and friends together, but not as a contributor to diabetes and obesity. My cupcakes rarely have frosting in it, and of so, it contains max. 1 cup of sugar instead of the recommended 4! Be conscious, reduce and enjoy!

Ingredients

  • 1/2 cup of ghee (ghee is lactose free and a very healthy fat) or coconut oil
  • 3/4 cup of sugar (use good quality, vegan, sustainable pure cane sugar)
  • 2 large free range eggs
  • 1 teaspoon pure (gluten free) vanilla extract
  • 1 1/2 cups Bob’s Red Mill GF Flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup SO Delicious Cultured Coconut Milk (plain)
  • 1/2-1 cup mini chocolate chips – Enjoy Life – GF, Dairy Free, Soy Free or your choice

Instructions:

  1. Preheat the oven to 350 degrees and grease and dust (with GF flour) a standard loaf pan.
  2. Cream butter and sugar together in a large mixing bowl. Add the eggs and vanilla extract and beat until smooth.
  3. Add the flour, baking soda and salt and beat until just combined. Stir in the mashed banana and SO Delicious Cultured Coconut Milk and mix until completely incorporated. Carefully fold in the chocolate chips.
  4. Pour batter into prepared pan and bake for about 1hr15 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  5. Cool in the pan for 10 minutes, then turn out onto a cooling rack to finish cooling completely.

About the Author:

Joanna Puciata, founder of Heal ‘N Glow, is an Integrative Nutrition Health Coach and Student Mentor, Certified Gluten Practitioner helping others to remove obstacles preventing them from living fully and by design. Joanna has mentored people from all over the world and is known for her tough yet feminine approach.