THE BEST GLUTEN-FREE DAIRY-FREE BANANA BREAD

Описание: THE BEST HEALTHIER CLASSIC BANANA BREAD (gluten-free, dairy-free, refined sugar-free)✨ many attempts later and we finally have the perfect loaf of banana bread 🤩 I am of course proud of all of the recipes that I put out, but some require more testing and care than others and just feel extra special because of it - this is one of those recipes!

I grew up making banana bread with my mom. It was one of my favorite recipes to make together, so it has always had a special place in my heart 💛 This gluten-free, dairy-free, refined sugar-free version tastes just like the loaves we would bake together on a Saturday, but just healthified, and I'm so excited for you to try it!

Ingredients:
2 large eggs, at room temperature (see note 1 if egg-intolerant)
1/4 cup nut milk, at room temperature (I used @‌malkorganics almond milk)
1/4 avocado oil
1/2 cup coconut sugar (see note 2)
1 tsp vanilla
2 cups over-ripe bananas, mashed (about 4 large bananas)
1 1/2 cups gluten-free flour blend (see note 3)
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt

notes below

Directions:
Preheat your oven to 350
Grease a 1 lb loaf tin (mine is 8.5 in x 4.5in) and set aside
To a large mixing bowl, add the eggs, nut milk, avocado oil, coconut sugar, and vanilla and whisk or beat with a hand mixer until well combined
Stir in the mashed banana
To a small mixing bowl, add the gluten-free flour, baking powder, baking soda, cinnamon, and salt, and stir gently until just combined
Add the dry ingredients to your wet mixture (I like to sift them in to avoid lumps but this is optional), mixing until just combined and there are no dry lumps remaining (you will still have lumps from the banana)
Pour the banana bread into your prepared loaf tin (optional: lay a thin slice of banana on top - see note 4) and bake for 50-60 minutes until the outside has deepened in color and a toothpick inserted comes out clean (I bake mine for the full 60 minutes even though a toothpick typically comes out clean around 50 minutes)
After baking, allow the bread to cool on a wire rack. Once cool enough to handle, remove the bread from the loaf tin and continue cooling completely (see note 5)
Enjoy!!

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Notes:
✨Note 1: I have not had success with an egg-free version. I have seen some recipes online suggest simply omitting the eggs given that bananas act as a great binder but this resulted in a very flat loaf for me.
✨Note 2: I don't not recommend subbing out the coconut sugar for liquid sweetener entirely. Using only liquid sweetener here results in a denser loaf with less rise. I have had success with using 1/4 cup honey or maple syrup and 1/3 cup coconut sugar.
✨Note 3: I used @‌bobsredmill Paleo Flour blend. I have also had success with @‌bobredmill 1:1 baking flour. Another great option is @‌kingarthurbaking Gluten-Free All-Purpose. Using just almond flour or oat flour (or whatever your preferred single flour is) will not give you the same lift and texture - you really want to use a flour blend here.
✨Note 4: The banana on top is purely aesthetic. I wouldn’t normally do it unless I was filming because it does inhibit the rise. If you're going to do it, use a ripe but not over-ripe banana. An over-ripe banana (like the ones used in the bread) will become too dark and isn't all that appealing.
✨Note 5: I recommend not slicing into the warm bread, as tempting as it can be, before it has completed cooled, as this will keep it from having a soggy center and then drying out because the steam has released.