Summer came and went...and we had leftover bananas. So we froze 'em! This recipe is a perfect call to summer and tastes delicious with fresh bananas or thawed frozen ones. And it doesn't require any gums or binders, since the bananas do such a great job all on their own. This is our go-to dessert, breakfast, and party host gift. Its moist, flavorful, and you'd never know it was gluten-free. Just one bite, and you'll be hooked- we promise.
3 medium bananas, mashed (about 1 1/2 cups)
1/3 cup softened coconut oil
1/2 cup organic sugar
1/2 cup non-dairy milk
1 teaspoon vanilla
1 teaspoon vinegar
2 cups GF flour (we used a blend of almond & teff- nutty & delicious!)
(*OPTIONAL* If you like xantham gum and you want to guarantee NO crumbing, add a 1 teaspoon to the mix here.)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup chopped pecans, for topping
Preheat oven to 350 degrees.
In a large bowl, mash your bananas. Set them aside.
In a different mixing bowl, whisk together the coconut oil, sugar, milk, vanilla, and vinegar. Let sit for 3-5 minutes, while you grab a third bowl and combine the flour, baking soda & powder, and salt. Once the wet ingredients are ready, slowly add in the dry ingredients and stir to combine. Once the two are completely combined and a batter has formed, add the mashed bananas. Stir again. Pour into a greased, lined or non-stick loaf pan. [We used a non-stick pan with a little parchment paper, for easy removal.] Sprinkle batter with the chopped pecans, place in the oven and bake for 45-60 minutes, depending on your oven. Bread is finished when a toothpick comes clean. Remove from the oven and let cool at least 30 minutes before enjoying a piece. Cover and save up to a week, or freeze indefinitely.