Gluten Free Banana Bread

For all you banana bread fans who either want to cut down on the amount of wheat you are consuming or are gluten intolerant, here is a DELICIOUS recipe I created for you:

2 cups Gluten Free flour blend (I used Trader Joe’s, but also recommend King Arthur's)
1/2 cup chopped pecans
1 Tablespoon chia seeds
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
2 organic eggs (try substituting 6 T water plus 2 T ground flax meal to make vegan)
1/2 cup maple syrup
1/2 cup coconut milk
1/2 cup vegetable oil (try coconut oil also)
1 teaspoon vanilla extract
2 mashed bananas (if you are able to find apple bananas try 4 of these!)

• Pre-heat over to 350 degrees and lightly grease loaf pan.
• Whisk together dry ingredients in one bowl.  Whisk together wet ingredients in another bowl.  Add mashed banana to wet ingredients.  Form a well in the dry, pour in the wet and blend just until evenly mixed.
• Pour into loaf pan and bake 50-60 minutes.  Oven times may vary so make sure to insert a toothpick into center to test doneness.  Let cool for 15 minutes in pan, then insert onto cooling rack.

I hope you enjoy this. I know me and my household of gluten free peeps sure did!

If you want to learn more about gluten free baking then join me at my upcoming class at Frinklepod Farm in Arundel, Maine on Sunday, November 18 from 2-5pm.  REGISTER HERE.  Space is limited!

If you want more recipes on gluten free baking, check out my past blogpost that contains mexican chocolate chip cookies and sundried tomato basil muffins.  Bye Bye wheat, hello yum!