By Shabana Waheed
A while back I was looking for a banana bread recipe that was both gluten free, low in sugar, and dairy free, and well - tasty, ha, ha, ha! I couldn’t really find what I needed with the ingredients I had in my pantry so I made one myself.
I won’t ramble on for years about my recipe so without further ado, here is what you’ll need to make chocolate banana bread from scratch.
- 2c King Arthur gluten-free 1-to-1 flour
- 4-5 SUPER ripe bananas, mashed
- 1/2c Baking stevia
- 1/2c Miyoko’s Cultured Vegan Butter with a pinch of sea salt
- 2 Eggs
- 2 Tbsp Unsweetened So Delicious coconut milk
- 1 Tsp Watkins baking vanilla
- 1/2 Tsp Watkins almond extract
- 1/4 Tsp Salt
- 1/2 Tsp Baking soda
- 1/2-1c Lily’s Dark Chocolate Baking Chips (stevia sweetened)
- 1-2 Bread Loaf pan(s)
- Parchment paper
1.) Preheat the oven to 350 degrees and line the loaf pan with parchment paper so that it hangs over the edges.
2.) In a large bowl, combine flour, baking soda, and salt. Set aside when done.
3.) In the mixing bowl, cream butter and stevia. Then add in eggs, milk, vanilla, almond extract, and bananas until blended.
4.) Take the mixing bowl ingredients and slowly fold in (“WHAT DOES THAT MEAN?”…. Bonus points if you can tell me what that quote is from in the comments 👇🏽) to the flour mixture just to moisten well. Make sure everything is mixed but not over-mixed.
5.) Pour contents into the loaf pan and bake for 50-55 mins or until the toothpick inserted into the center of the loaf comes out clean.
6.) Let it cool for 15 minutes in the pan and then tip it out onto parchment on the counter or plate. Serve warm with butter if desired. Enjoy!
Please let me know if you have questions. Feel free to tag @LiftingtheDream and @Thiccletics on Instagram if you bake this. Let us know what you think! 😃
Do you have your own spin on this recipe? Share your suggestions in the comments!
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