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Banana bread seems to be a favourite go-to snack for most people. It smells amazing while it's baking in the oven, and it's a great way to use up the bananas that didn't get eaten. I have had this recipe for years and stopped making it when I could no longer have gluten or dairy. I decided the other day to test out gluten free options and clean up the the original recipe for those who can still enjoy wheat grains. Bob's Red Mill products are generally available at most grocery or health food stores. The reason I made this recipe with different options is the all-purpose mix contains potato starch. Potato starch is not bad, it makes some peoples joints ache, I'm one of those people.

1/2 cup ground flaxseed (can mill your own or purchase flaxseed meal which is already ground)

1 cup oat flour (can substitute Bob’s Red Mill Gluten Free All Purpose flour mix or Bob’s Red Mill Paleo Baking Flour)

1/2 cup whole wheat flour (can substitute Bob’s Red Mill Gluten Free All Purpose flour mix or Bob’s Red Mill Paleo Baking Flour)

1 teaspoon baking soda

2 teaspoons baking powder

1/2 cup of Enjoy Life semi-sweet or dark chocolate chips (these are a healthier option) (If you are hard core and my personal favourite is using Camino100% baking chocolate and chop into pieces)

1/4 teaspoon sea salt

1/4 cup olive oil, or avocado oil, or melted coconut oil

1/2 cup coconut sugar (optional if you are using sweetened chocolate chips and want to reduce sugar)

2 eggs

1 3/4 cups of ripe mashed banana’s (roughly 4-5 medium bananas)

 

Preheat to 350°F Grease 9 x 5 loaf pan on bottom

If using whole flaxseeds, process in coffee grinder or nut/seed grinder until finely ground, about 20-30 seconds.

In a large bowl combine ground flaxseed, flour, baking soda, baking powder, sea salt, and chocolate chips.

In a medium bowl add eggs and beat well, add mashed bananas, oil, coconut sugar (optional), and mix well.

Pour banana mixture into flour mixture and stir until just combined.

Spoon batter into loaf pan and bake 50 to 60 minutes or until a toothpick inserted in centre comes out clean.

Cool 10 minutes in pan, then run knife around edge of loaf to loosen and invert onto a wire rack to cool completely, if you can wait that long!

When I have ripe bananas and I don’t have time to bake, I peel them, put them in a container whole and freeze them. When I’m ready to bake, I can take out what I need.