I’m one of those people who hates bananas but adores banana bread. That being said, I’ve tried pretty much every banana bread recipe out there and never found one that met all my requirements—not-too-sweet, moist and holds together well. After impulse-buying a bag of brown rice flour a few months ago, I found the secret to the perfect bread. It’s gluten-free, whole grain and has no refined sugar, and, most importantly, it’s delicious.
Prep time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
2 ½ cups brown rice flour
½ teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon cinnamon
2 eggs, beaten (or flax eggs, if vegan)
6 ripe bananas, mashed
¼ cup maple syrup (or to taste)
1 teaspoon vanilla extract
¼ cup melted coconut oil (or olive/walnut/canola oil)
½ cup chocolate chips
1. Preheat oven to 350ºF and line a loaf pan with parchment paper (or grease with coconut oil, though I find parchment works much better).
2. In a large bowl, combine brown rice flour, baking soda, baking powder, salt and cinnamon.
3. In a separate bowl, mash banana with a fork (or, if you’re like me and like saving time, use your hands). Mix in eggs, oil, maple syrup and vanilla.
4. Combine wet and dry mixtures, making sure to stir out big chunks of banana.
5. Fold in chocolate chips.
6. Pour batter into pan, top with more chocolate chips, and bake for an hour or until set and golden brown on top.
7. Enjoy plain, topped with nut butter, or with a dollop of ricotta and a drizzle of honey.
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