My mom used to make banana bread all the time when we were younger. It seemed like the days we had banana bread always turned out the best. But the day that my mom was diagnosed with hoshimotos, we assumed the banana bread was forever gone from our breakfasts.
Haha! Wrong you are. 😉
It was never gone! *gasp*
This is perhaps the best banana bread, regardless if you have to eat gluten free. 🙂
It was also a winner with my family, considering that during breakfast time they managed to eat the whole thing except for this tiny survivor:
Pretty sad looking, huh?
Well, never fear, because that piece was no longer sad when he was eaten by my mom and joined all his other banana bread friends in her tummy.
Up close, it doesn’t look like banana bread right?
Best Banana Bread
gluten & dairy free
2 cups GF flour (I used Pamela’s Pancake and Baking Mix*)
1 tsp baking soda
1/2 tsp cinnamon
1/3 cup milk of choice (I used coconut milk)
1 and 1/2 tsp vanilla extract
1/2 cup plus 1 tbsp agave or maple syrup (I used agave)
1 and 1/2 tbsp lemon juice
1 and 2/3 cup mashed banana (measure after mashing, use about 3-4 bananas)
1/3 cup berries of choice (I used blueberries)
Optional: 1 tbsp of ground flaxseed
1. Preheat oven to 350 degrees.
2. Add all dry ingredients, then mix into wet. Combine well.
3. Pour into greased loaf pan and cook for 35-45 minutes. Wrap in foil and store in fridge.
*A mix of almond and brown rice flour might work well (1 cup brown rice, 1 cup almond). Leave a comment of what flour worked for you. Update: Tried oat flour and it worked great!
Today is going to be a good day. 🙂