Sunday, March 8, 2015

Gluten-free Banana Bread

I decided to give up eating gluten for a month or so to see if it would help with a couple of health problems that I have been experiencing. The final straw was when my knee became so painful with inflammation of some kind that I could hardly walk. There comes a point when the deliciousness of fresh bread is not more enticing than being out of pain, and I was right there.

Luckily, we have been doing a lot of this kind of cooking for years in our family, so I already have some tricks up my sleeve. I am hopeless at any kind of weight-loss diet, but if I want to eat healthily, all I have to do is prepare a pot each of soup and soaked oatmeal and I will be good for a whole week..

I scored a bagful of over-ripe bananas at the Senior Center last week and knew that there were lots of grain-free recipes for banana bread online that were heavy on bananas and light on other ingredients. I modified one to come up with this delicious loaf that even Jeff likes. It is moist and sweet and yes, I did throw in a handful of chocolate chips. 

Grain-free banana bread

3 ripe mashed bananas
1/3 c butter or coconut oil, melted
5 eggs
2 tbs raw honey
1 tsp vanilla
1/2 c coconut flour
1 tsp B. Soda
1 tsp BP
1/2 tsp salt
1 tsp cinnamon
1/4 c chopped nuts
handful of chocolate chips or raisins

Mix ingredients in order given. I used a large whisk, as the mixture is very wet. Bake in a loaf pan for  an hour at 325. I lined the loaf pan with waxed paper, as the first loaf didn't come out of the pan very well. The original recipe called for baking at 350 for 45 minutes, so take your pick. Test with a toothpick; it will come out clean if the loaf is done. Leave in pan for 5 minutes before cooling on a wire rack.

In a perfect world, all the ingredients would be organic and grass-fed and free-range, but I say, do your best. I actually prefer this to my old recipes for banana bread. It is so sweet that Jeff said, This tastes like dessert!

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