O-M-G I just made the best, moist (I hate that word😝) and tastiest banana bread ever! It's gluten free and contains no sugar or butter!
The key ingredient?? Those 3 to 4 very ripe bananas just sitting on the counter. Bananas that are too ripe to eat, but are perfect for baking. You know what they say, when life gives you ripe bananas, make banana bread!
Ingredients
2 eggs
½ cup melted coconut oil
⅓ cup honey or maple syrup
¼ cup milk (I used almond milk)
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2-3 medium bananas)
1¾ cups GF brown rice flour (can use white whole wheat flour or regular whole wheat flour)
½ teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ cup dark chocolate chips or chopped pecans, optional
Directions
Pre-heat oven to 325F. Grease a 9x5 inch loaf pan and set aside.
In a medium bowl, whisk the flour, cinnamon, baking soda and salt. Set aside.
In a large bowl, beat eggs, oil, honey, milk and vanilla for 2 minutes. Stir in the bananas, flour mixture and chocolate chips (or any other add ins of choice).
Pour batter into greased pan, sprinkle with some more cinnamon or banana slices (optional) Bake for 50-55 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes, slice and enjoy
Note - Prep time: 10 mins, Cook time: 55 mins, Total time: 1 hour 5 mins, Serves: 1 loaf