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Gluten Free Banana Bread

By September 7, 2018 No Comments

All Articles

Delicious Recipes

Gluten Free Banana Bread

By Anita | September 7, 2018 | No Comments

I’ve been on a bit of a sweet kick lately with the recipe posts. Part of the reason is that I know many people consider carbs unhealthy.

But, I have to tell you that your body was made to need carbs.


It’s just a straight up fact. It’s HOW you get the carbs that matters.
What you need to know is that you absolutely can enjoy desserts every single day if you want, and still lose weight and get healthy. I know….

It was an eye opener for us too!


Now, there’s so much more about this I want you to understand, but the weekend is QUICKLY approaching, and I want to get this amazing new gluten free recipe into your hands. 😉

Enjoying a slice of this pure goodness with your family and friends is one great way to kick off your time of rest! It’s so moist, fluffy, and delicious, you won’t even believe it’s gluten free and good for you!

So, let’s get right to it!

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Gluten Free Banana Bread


Description

This banana bread is a great option if you are looking to decrease gluten in your life or to omit it all together. Recipes like this one are the reason that we have lost weight, gained energy, and been able to maintain our wins long term while still enjoying the things we love. 🙂


Scale

Ingredients

  • 3 Ripe Mashed Bananas
  • 1 Teaspoon Pure Vanilla Extract
  • 1/8 Teaspoon Pure Maple Flavor
  • 4 Tablespoons Honey
  • 2 Tablespoons Melted Coconut Oil
  • 3 Large Eggs
  • 1 Teaspoon Apple Cider Vinegar
  • 1 1/2 Cups Chickpea Flour (Also called Garbanzo Bean Flour)
  • 1/8 Teaspoon Freshly Grated Nutmeg
  • 2 Teaspoons Ground Ceylon Cinnamon
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Himalayan Pink Salt
  • 1/2 Cup Chopped Pecans or Walnuts

Instructions

Preheat oven to 350° Fahrenheit. Line an 8″x4″ loaf pan with parchment paper and grease sides with a small amount of coconut oil.

In the first mixing bowl, stir together mashed bananas, vanilla and maple extract, honey, melted coconut oil, eggs, and apple cider vinegar.

In the second mixing bowl, mix together the dry ingredients: chickpea flour nutmeg, cinnamon, baking soda, and Himalayan pink salt.

Pour dry ingredients into wet ingredients and mix well with a wire whisk. Fold in chopped nuts. Pour batter into greased and prepared pan, and bake 45 minutes or until completely cooked through.

 

Notes

Don’t be fooled by tasting the raw batter. For some reason, the batter itself was a bit off-tasting, but once it all bakes together, the bread is divine!

Happy Weekend!

 

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