Okay. So on my 101 in 1001 days list (AFTER I POST THIS I AM LINKING IT TO THE FRONT OF MY BLOG I PROMISE), #38 is “perfect a signature gluten-free banana bread recipe.”
Because I LOVE ME SOME BANANA BREAD. I used to buy a piece of banana bread every time I went to Starbucks. Then I discovered that gluten was making me itchy and cranky and tired and headachy. For nearly two years I have been trying to figure out THE BEST gluten free banana bread recipe. I’ve tried like fifteen gazillion recipes. And finally…. I nailed it. I found a recipe and adapted it and it is seriously the most delicious banana bread I’ve ever tasted in my entire life.
FOR THE RECORD. I am not a food blogger.
I will never be a food blogger.
But listen. This gluten and dairy free coconut banana bread is the song of my heart right now. It’s so perfect. If I could somehow frame this banana bread in my room I would because it is just that good.
PLEASE TRY IT! and tell me how you like it.
Recipe adapted from The Baker Chick.
INGREDIENTS
3 medium bananas, mashed
1/2 cup melted coconut oil
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 1/2 cups gluten-free flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sweetened, shredded coconut (there’s no real limit to this if you love coconut as much as I do… I just keep pouring until I remember that not everybody loves coconut and wonder if they’d like it with all the coconut I’ve added)
#1. Preheat oven to 350 degrees.
#2. Grease and set aside a 9″x5″ loaf pan.
#3. MASH THOSE BANANAS!
#4. Stir together the coconut oil and sugar in a large bowl.
#5. Add the eggs, vanilla and coconut and whisk together.
#6. Pour the flour, baking soda & salt on the wet ingredients and gently mix until it is smooth.
#7. Gently fold in the bananas and coconut until it’s all mixed up.
#8. bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean.
(with 15 minutes remaining, sprinkle some extra coconut on top of the bread for some extra, ultra coconut)
#9. Let cool before cutting. This part is hard.
THEN.
Eat it. With a cup of coffee. and love it so much you want to MARRY IT!
Linked up with Weekend Potluck / Weekend Recipe Linkup Party /
[hide]Gluten/Dairy-Free Coconut Banana Bread
Ingredients
- 3 Bananas Mashed
- 1/2 cp Melted Coconut Oil
- 3/4 cp Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1/4 tsp Coconut Extract
- 1 1/12 cp Gluten-Free Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cp Shredded Coconut Sweetened
Instructions
-
Preheat oven to 350 degrees.
-
Grease and set aside a 9"x5" loaf pan.
-
MASH THOSE BANANAS!
-
Stir together the coconut oil and sugar in a large bowl.
-
Add the eggs, vanilla and coconut and whisk together.
-
Pour the flour, baking soda & salt on the wet ingredients and gently mix until it is smooth.
-
Gently fold in the bananas and coconut until it's all mixed up.
-
Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean.
(with 15 minutes remaining, sprinkle some extra coconut on top of the bread for some extra, ultra coconut)
