Banana Bread!

This is by far my favorite gluten free banana bread. The taste and texture is almost identical to normal banana bread. 

I've been trying to do a lot of grain free, sugar free, and dairy free lately and so I made these muffins to fit the requirement. I got the original recipe from The Gluten Free Goddess (check out the sidebar) and I made some tweaks here and there to the recipe. Her original one does not call for eggs but I found that adding them makes for a better texture but if you have egg allergies, the recipe works fine without the eggs. I hope you enjoy them as much as I have! 

Banana Bread  

Grain free, Dairy free, Refined Sugar free

Combine in a large bowl:

3-4 ripe bananas, mashed, about 1 cup puree
1/3 cup light olive oil
¾ C light brown sugar (I substituted for 1/2 C coconut sugar)
2 tsp vanilla extract

2 eggs

Whisk together in a separate bowl:
1 ½ C gluten free flour blend (I did a blend of buckwheat, potato starch, and coconut flour to make it grain free)
1 tsp baking soda
2 ½ tsp baking powder
1/4 tsp sea salt
1 tbs arrowroot powder
1/2 tsp flaxseed meal
1 tsp cinnamon
½ C nuts (optional)
  

Combine wet ingredients with mashed bananas. Whisk to combine dry ingredients in a separate bowl. Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter. 

Preheat oven at 350 F. Pour the batter into greased loaf pan or muffin pan and bake for 1 hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean. Enjoy!