Before I become gluten-sensitive, I loved to bake yummy delicious things. One of the things I learned to bake since I came to the states was banana bread. It did not take me very long at all to fall in love with the scrumptious taste of fresh banana bread, add some chocolate chip and man I could melt for it. The ooey gooey, squishy taste and texture is just the best. Even the next day with a glass of milk or a cup of tea the taste never disappoints. With this all being said, I think that maybe you can imagine the disappointment when I found out that this food group would no longer be a part of my life. Needless to say, I wanted to cry!

Adopting to gluten-free cooking came definitely easier to me than baking. I am still figuring certain things out. Baking gluten-free has definitely become a bit of a gamble when it comes to baking it successfully. I have had many defective baked goods and disappointing moments over the past years. Trying to keep the texture solid, not too grainy or overly moist and keeping it from crumbling definitely challenging.

Banana bread was one of those many disappointments. I just could not find any recipes that would fit my expectations of banana bread. Let me remind you my expectations are high when it comes to food (food-snob remember?)! So, I had the breakthrough on baking banana bread this past Monday. Yes, you heard me, last Monday. For some reason I had the most energy coming over me and I decided that I would try to make banana bread one more time, as I had old bananas and I don’t like to throw out food. It just bothers me, and even though I don’t like to I feel that it happens too many times.  So I turned my music on high listened to some great tunes and things just popped into my head. I used one of the old recipes that I felt was not worthy of my satisfaction and turned into my own. I switched, flipped and added thing all around and put them together.

I have to say after many years of disappointing loaves of banana bread it has finally arrived. The grerat satisfaction of oooey, gooey, squishy yumminess has returned to my household. I am not sure why I haven’t thought about this sooner, but this was definitely one of those lightbulb moments. This banana bread is not only delicious but definitely one the healthiest I have ever eaten. If I may add it has been approved by quite a few people so far, but the request has been to publish this recipe as the agreement of satisfaction has been shared.

So, if you are curious about my recipe, I highly suggest to keep on reading, because here it comes, so watch out!

First, preheat oven to 350F

In a bowl combine:

  • ¼ cup of King Arthur gluten-free measure for measure flour
  • ¼ cup coconut flour
  • ½ cup of gluten-free King Arthur Flour
  • ½ cup of Redmill Almond Flour
  • ¼ teaspoon of Xantham gum
  • 1 ¼ teaspoon of baking powder
  • ½ teaspoon of baking soda

In a separate bowl combine:

  • 1/3 cup of grass-fed butter
  • 2 farm fresh eggs
  • 1/3 cup of local maple syrup
  • ¼ cup of organic brown sugar
  • 1 teaspoon of pure vanilla extract
  • 1 cup (about 3) very ripe mashed bananas
  • 2 tablespoons of pasture raised (grass-fed) milk

Mix together well then add flour mixture a little bit at the time

Once all combined add:

  • 3 Tablespoons Raw Hemp Seed
  • ½ cup of pecans broken in halves
  • ½ cup of good quality chocolate chips

Mix well, at this stage you can continue using the electric mixer on a low setting or use a wooden spoon to mix it all up, either way works fine.

I like to bake my baked goods on a stone so I used my stone loaf pan for this, but any loaf pan you have will do.

I baked mine for 45-50 min (my oven bakes a bit on the slow side though so I would suggest starting to check at 40 min)

So here it is. Let me know if you tried the recipe. I hope you like and enjoy it as much as I and my family and friends have.

Leave me comments below, I always love to hear from you, see you again on Wednesday!