Nothing bothers me more than throwing away fruits and vegetables that have gone bad. We’ve all done it. Once your bananas start to turn a little brown, all of a sudden no one in your family wants to eat them. It’s not that they are rotten, but somehow the tiny brown spots totally turn people away, as if they have the plague. Now your bananas end up just sitting in the refrigerator until they “officially” go bad because no one wants to touch them. Am I right?
Well, to help alleviate my frustrations I try to use up my ripened fruits and veggies as much as possible. One of my favorite ways to use those slightly ripened bananas is in a homemade banana bread. But not just any banana bread, my Gluten Free Skinny Banana Bread is a deliciously moist and healthy version of the classic bread that everyone will love.
To create this yummy recipe, I start by pre-heating my oven to 350 degrees. While the oven is warming up, I combine 2 1/2 cups of gluten free flour, 1/2 tsp of baking soda, 1/2 tsp of salt, 1 1/2 tsp of baking powder, 1 tsp of cinnamon, and 1/2 tsp of ground nutmeg into a large mixing bowl. In a separate bowl I peel and mash 5 ripe bananas (I like to use a potato masher for this, it’s easier and gets the job done faster than a fork). Once I get a fairly smooth consistency of mashed bananas, I add 2 eggs, 1/2 cup of honey, 1 tsp of vanilla, and 1/2 cup of coconut oil (melted) and mix well. Next, I combine the wet and dry ingredients slowly and stir well until I have a consistent looking batter (I use a whisk for this part, no need to bust out a big mixer. It just creates more things for you to clean up afterwards). Lastly, I pour my batter into a bread loaf pan (or muffin tins if you want to make muffins instead of a loaf) and bake for approximately 50 minutes. Once your bread is finished baking, remove it from oven and let cool before trying to take it out of pan. I have tried many times to take a warm loaf of bread out of a pan, and it ends up crumbling and falling apart. Not exactly what you want to happen after all that hard work.
You would never know this tasty bread is gluten free. Enjoy it for breakfast or as an afternoon snack. Believe me, once you try it, you will have a hard time going back to any other version.
- 2 1/2 cups Gluten Free Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Ground Nutmeg
- 2 Eggs
- 5 Ripe Bananas
- 1/2 cup Honey
- 1 tsp Vanilla
- 1/2 cup Coconut Oil (melted)
- Pre-heat your oven to 350 degrees.
- Combine all the dry ingredients into a large mixing bowl.
- Peel and mash the bananas in a separate bowl. (I like to use a potato masher).
- Add the remaining wet ingredients to the mashed bananas and mix well.
- Slowly combine the wet and dry ingredients; mixing well.
- Pour batter into a bread loaf pan, or muffin tins if you want to make muffins instead of a loaf.
- Bake for approximately 50 minutes.
- Remove from oven and let cool before trying to take bread out of pan.