I remember my mom making banana bread almost every week when I was a kid. Of course it would be gone about half a day later, my family loved it! Being gluten and lactose intolerant, I missed banana bread! I have tried a lot of banana bread recipes that were gluten free but had a lot of butter or milk, so, I always had to take dairy pills every time I ate it. I think the worst part of trying to find a good gluten and dairy free banana bread recipe is that the texture is usually not that great. (A lot of trial and error was involved in converting this recipe to Gluten and Dairy free!) Rest assured, this recipe is great, both for flavor and texture without the dairy or wheat flour.

The gluten free flour I used was coconut flour. I also replaced the traditional butter and milk with coconut oil and coconut cream. I like it because these ingredients lend a tropical sort of twist to your standard banana bread, however, the main flavor is still banana. I am confident that if you served this to someone without telling them it’s gluten and dairy free, I think they wouldn’t know anything was “missing”. So, enjoy your banana bread!

Banana Bread

½ Cup                    Melted Coconut Oil

2                             Large Eggs

1 ½ Cup                Coconut Flour

½ teaspoon        Xanthan Gum

½ teaspoon         Sea Salt

1 Cup                     Granulated Sugar

1 teaspoon         Vanilla Extract (gluten free)

1 teaspoon         Baking Soda

½ Cup                    Coconut Cream

3                             Very Ripe Bananas (sliced)

Instructions

Preheat the oven to 350 Degrees F, grease a 9”x5” loaf pan and set aside

In a large bowl, combine the oil, sugar, eggs and vanilla extract. Mix well, then set aside.

In a smaller bowl, combine the flour, baking soda, salt, xanthan gum and stir until smooth. Add the dry mixture to the wet mixture and mix until combined. Stir/fold-in the banana slices and coconut cream. It will be a thick dough.

Put the mixture in the greased loaf pan, using a spatula, smooth the top and shape the sides to be more rounded at the edges of the pan. This will ensure the shape is less square when it is done baking.

Bake for about 45 minutes (or until a toothpick inserted at the center comes out clean). Cool in the loaf pan for 15 minutes then finish cooling on a wire rack.

Enjoy!

 Adapted from allrecipes.com “Janet’s Rich Banana Bread” by vjonsson