For those of us with gluten intolerances or allergies, or those simply hoping to cut down on their grain intake, this gluten-free banana bread recipe is a delicious option. It’s gooey and moist, with bakery quality flavour. The recipe is pretty simple to throw together – all you need is two bowls and a loaf pan. Plus, you won’t need to let it cool down for too long before you can start eating!
Yield: 10 slices
2 cups almond flour
¼ tapioca flour
Pinch of salt
1 tsp baking soda
2 tbsp cannaoil
3 soft, over-ripe bananas
2 eggs
1 tsp vanilla extract
¼ cup coconut sugar (or your choice of sweetener)
1 cup chocolate chips
First, grab your medium-sized load pan, line it with parchment paper, and preheat the oven to 350 degrees.
Then we’ll combine the dry ingredients in a bowl, including the almond flour, tapioca flour, baking soda, and salt. Mix well.
In a separate bowl, throw together the wet ingredients. That’s the bananas, sweetener, eggs, cannaoil, and vanilla extract. Again, mix well.
Now it’s time to combine the wet with the dry and turn everything into one consistent mixture. Once it’s ready, add the majority of your chocolate chips and give it a final stir.
Dump your mixture into the loaf pan and sprinkle the remaining chocolate chips on top. Then you’re ready to throw it in the oven for about 45 minutes. When it’s done, let it cool for about 20 minutes before you slice and dig in.