Banana Bread: Gluten & Dairy Free!
Happy weekend you guys! I am so excited for fall! Although it’s still in the 80’s here, I am already beginning to bake yummy treats with hints of cinnamon, honey, and chocolate… lots of chocolate. With that being said, I wanted to share this divine banana bread recipe. We recently made it and fell in love with the taste and texture. It’s very flavorful with just the right amount of sweet and savory and it’s surprisingly healthy too! Theo was a big fan, and since he has a dairy allergy, we made it work for him as well. I used coconut and almond flour, which are the only flours I keep stocked typically. When we did the Whole30, I got rid of everything that wasn’t approved and haven’t really looked back since. I blogged about our Whole30 experience here, if you want to check it out. So, let’s fall right into the recipe shall we!?
INGREDIENTS:
> 3 medium ripe bananas mashed
> 1 teaspoon vanilla extract
> 2 eggs at room temperature
> 1/4 cup almond butter at room temperature
> 1 tablespoon honey
> 1/4 cup almond flour
> 1/4 cup coconut flour
> 1/2 teaspoon baking soda
> 1/2 teaspoon baking powder
> 1 drop Cinnamon Bark Vitality essential oil
> 1/4 teaspoon salt
> 1/2 cup Enjoy Life dark chocolate chips
INSTRUCTIONS:
Preheat the oven to 350 degrees Fahrenheit. Line a 8×4 inch or 9×5 inch bread pan with parchment paper and spray with nonstick spray. Add the almond flour, coconut flour, baking soda, baking powder, and salt to a bowl and mix. In a separate bowl of an electric mixer or food processor combine bananas, almond butter, honey, vanilla extract, and 1 drop Cinnamon Bark Vitality essential oil and mix well. Add eggs one at a time and mix on medium speed until combined. With the mixer on medium-low speed add in the almond flour, coconut flour, baking soda, baking powder, and salt; mix again until well combined. Fold in the chocolate chips gently. Scoop the batter into the prepared pan and flatten/smooth the top. Bake for 30-40 minutes or until toothpick inserted comes out clean. Remove from the oven and place on a wire rack and allow to cool for 20 minutes. Carefully invert, remove bread from pan and allow to cool completely on wire rack. Slice and enjoy!
NOTES:
> For best results, use very ripe bananas with lots of brown spots.
> You can substitute 1 teaspoon of cinnamon for the Cinnamon Bark Vitality oil, just add it in with the dry ingredients.
> You could also add in a 1/2 cup of walnuts as well.
> Make sure you’re using 100% pure, therapeutic grade essential oils. I only use Young Living oils because they have a vitality line that are labeled specifically for dietary use. If you’d like more information about essential oils, I would love to chat with you. Simply click here and send me a message and I will get back to you as soon as I can!
I hope you all enjoy this recipe as much as we do! Happy Sunday!
“Open your mouth and taste, open your eyes and see— how good God is. Blessed are you who run to Him.” Psalm 34:8
Recipe adapted from: Ambitious Kitchen
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