Wednesday, November 9, 2011

Banana Bread with Chocolate Chips

I love to bake and cook my family healthy meals that are gluten and dairy free.  I refuse to eat cardboard like items because I am gluten free.  Over the past years I have developed this recipe.  We love it.  Enjoy!

Do you often have bananas left over.  Just one or two that are over ripe and no one eats them?  Wrap each one in aluminum foil tightly and put them in the freezer  When you have 3 of them you can make this bread.  You can also use very ripe fresh bananas, if you have them.

Here's the recipe.

Gluten and Dairy Free BANANA BREAD

2/3 cups each of almond meal, sweet sorghum and tapioca flours
1 1/2 cups sugar (I use unrefined/unbleached sugar)
1 tsp baking soda
1/4 tsp salt
1 stick organic butter (or coconut oil)
3 ex large eggs
1/2 cup coconut milk
2 1/2 large very ripe bananas
1 cup chocolate chips (you can buy dairy, gluten and soy free chips)
1 tsp. cider vinegar and 1 tsp. vanilla mixed with the coconut milk

Using a electric mixer, cream the butter/coconut oil and sugar in a large bowl.  Add eggs, one at a time. Beat after each egg. Mix three flours together in a small bowl. Add baking soda and salt to flour mixture.  Add flour mixture to batter a little at a time alternating with coconut milk mixture. Peel and mash bananas with a fork and add to mixture.  Add chocolate chips as well, if desired.  Bake in a greased and floured loaf pan at 325 degrees for 1 hour and 25 minutes.  I use 5 small loaf pans and bake 45-50 minutes.  Until a wooden toothpick comes out clean.

These breads freeze very well.  You can also make them into muffins.  Bake at 325 degrees for 20-25 minutes until wooden toothpick comes out clean.  Makes about 12 muffins.

You can also use nuts in place of the chocolate chips.

The coconut oil and milk make the bread very light a delicious.  Your friends will never know it is gluten and dairy free!

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