Gluten Free Banana Bread

We all need more recipes for our sweet tooth cravings. Banana bread can be a great dessert! And I am here to provide you with some options and give you some solutions for healthy ideas. Your family and future generations will thank you one day for not eating so much sugar. This recipe is adapted from an aunts recipe, and you can change as much or as little as you want! Here are some options and tips-

FLOUR: For the flour you can use any gluten free brand and mixture you like, Bob’s Red Mill is a great one. Another option is to do half spelt and half kamut flour (not for celiac). Use any flours you like to use and mix them to make half a cup. The only thing I would not do is 1 cup of only one flour, you need a mixture. Spelt for example make things crumbly, so you want to mix it with other flours. Find what works for you and your families diet. Some can do the barley, and kamut with a gluten sensitivity and others have to stay away from it. If you do not have any of these sensitivities it is best to start cutting out gluten now so that you do not develop it!

SWEETENER: There are so many options for sweeteners! You can use regular cane sugar in this recipe, but we are trying to shift away from that. Some other options might be organic cane sugar, or even better would be coconut sugar, honey, stevia, or a mixture of these.

BUTTER: For healthier options in butter use Organic grass fed butter (Costco is $7 for 3), Ghee 1 to 1, applesauce 1 to 1, or 1/4 coconut oil and 1/4 coconut butter- tastes very good in sweet breads like this one.

Gluten and Guilt Free Banana Bread

Ingredients:

• 1 cup gluten free flour
• 1/2 cup organic cane sugar, or 3/4 cup raw honey softened. You could do 1/2 cup honey, 1/4 cup coconut sugar and 1 squirt of liquid stevia.
• 1 teaspoon baking soda
• 1/4 teaspoon real salt
• 1 teaspoon vanilla
• 1 stick of softened butter
• 2 eggs or egg substitute for vegan option
• 1 cup mashed ripe banana
• 4 Tablespoons milk- Almond, cashew, coconut for dairy free
• 1 cup chocolate chips, carob chips, dairy free mini chocolate chips or skip altogether
• 1 cup shredded coconut

Directions:

Preheat oven to 350 F. In a mixing bowl add the butter, eggs, vanilla, milk, banana in bowl and mix well. Then add the sugar or sweetener and mix, add flour, salt, baking soda, and mix well. Stir in any add ins of coconut, chocolate chips, or nuts. Next, pour the batter into a glass bread pan and bake at 350 F for 50-55 minutes. I always go on the less side and then add on time as needed till knife comes out clean from the center.

Eat with butter or coconut oil or dairy free ice cream and enjoy your dessert guilt free!