I signed up to take a bunch of bananas to Doodle's school for fruit salad day, but of course I forgot to take them and ended up stopping at the market on the way to school to get a bunch more bananas. Point being I ended up with a lot more bananas than I meant to have so I tried my hand at some gluten free banana bread. The goal: to make it taste like regular banana bread.
While I love most recipes in Babycake, when I tried their banana bread recipe it ended up dry and not so yummy. Instead, I made this version using almond flour, brown rice flour and goat milk yogurt, keeping it moist and delicious!
1 1/2 cups brown rice flour
1/2 cup almond meal
1/2 cup sugar
1/2 cup honey
1/2 cup plain goat milk
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1/3 cup coconut oil
dark chocolate chips (optional)
Preheat oven to 350 degrees.
I placed all ingredients in my vitamix and mixed well until blended. If you're doing it by hand, mix dry and wet ingredients in separate bowls, then place wet into dry and mix through.
Coat your bread pan with coconut oil or olive oil so it doesn't stick. Pour batter into pan.
Bake for 50 minutes or until baked through (I use a wooden skewer stick to test)
Let cool and then enjoy!