I have been working to make this Gluten Free Banana Bread recipe perfect for over 10 years and now I would like to share it with you. I love this recipe because it is gluten free, high in omega 3’s and tastes delicious! I was inspired to start working on this because my niece, Allie needed some more fiber in her diet, as a toddler, and her brother, Casey LOVES banana bread…The recipe recently became gluten free, as I learned that my bosom-friend, Jamie Holloway, is gluten intolerant and I wanted to have a few recipes in my arsenal that she could just enjoy without worry or feeling deprived.
Another plus is that you can easily substitute shredded zucchini and even switch out or omit the walnuts, chocolate chips and cranberries.
I want to encourage you to not purchase ground flax seed, but actually buy whole flax seed and use your food processor to grind it fresh. I used to have coffee grinder used only for seasonings (that idea came from my great-grandpa Drummond); I usually use my Bullet for grinding now…
Ingredients:
- Fresh Ground Golden Flax – 1 & 1/2 Cup
- Arrowhead Mills Gluten Free All Purpose Flour – 1/4 Cup
(if you don’t mind gluten I have also used bread flour) - Baking Powder – 2 Tsp
- Baking Soda – 1/4 Tsp
- Sea Salt – 1/4 Tsp
- Raw Sugar or Evaporated Cane Juice – 2/3 Cup
- Organic Cinnamon – 3 Tsp
- Avocado Oil – 1/3 Cup
- Large Eggs – 3
- Mashed Bananas – 1 Cup
- Chopped Walnuts – 1/2 Cup
- Dark Chocolate Chips – 1/4 Cup
- Dried Cranberries or Raisins – 1/4 Cup
- Coconut Oil to line pans
- Butter pats or Coconut Oil to put on top of loaf
Directions:
- Preheat oven to 350°
- Prepare pans by lining with Coconut Oil
- Grind Flax Seeds in blender or food processor.
- Add Flax Meal, All Purpose Flour, Baking Powder, Baking Soda, Salt, Sugar and Cinnamon in a large bowl and mix well.
- Add Eggs one at a time and mix well.
- Add all Avocado Oil, Bananas, Walnuts, Chocolate Chips, Cranberries one at time and mix well.
- Pour into pans and use a spatula to pat down and remove any air bubbles.
- Bake 25 min.
- Place Butter pats or Coconut oil, to taste, on top of loaf. Bake another 10 minutes.
- Let cool 10 minutes and put out on a rack or plate to cool.
- Store in an air tight container or Ziplock Bag in the refrigerator up to 2 weeks. Freezes well.
More Information:
- You can also use grated zucchini and/or carrots instead of banana.
- If Flax Seeds aren’t ground or chewed enough, your stomach will pass them whole & the nutritional benefits are lost. When Flax Seeds are ground the healthy oils begin evaporating. Fresh ground is not only healthier, but has proven to be the most tasty.
- A mixture of Coconut and Sorghum Flour can be used instead of Arrowhead Mills Gluten Free All Purpose Flour …but both taste great!
- Sugar is sugar and our bodies process it the same way. Raw sugar has more nutrients than white sugar and I think it tastes better.
Note: This bread is always better on day 2!
We live such busy lives and to make mornings easier I tend to make sure we have a loaf of the bread in the fridge (No preservatives means you should keep it in the refrigerator) along with a bowl of hard boiled eggs. Voila! Quick breakfasts for both Karen G Clemenson and I that are healthy and filling…
