Okay. Yet another week has passed and I’ve been busy in the kitchen when I can spare a moment. This recipe is also near and dear to my heart. It comes from my beautiful Mom as well. She was definitely an amazing baker growing up and so we had lots of treats to choose from. Of course it wasn’t gluten free, but not to worry I’ve got that covered. Since being on this allergen free journey, I’ve had the opportunity to help or convince … whatever you want to call it, some family near and dear to me to go gluten free. One of those people is my Mom. You see, my Mom also suffers from a few of the ailments I did before I went gluten free. Chronic diarrhea (sorry to share that with the world Mom … forgive me?), bloating, gas pains, hypothyriodism, and high cholesterol … just to name a few. So, in the last 6 weeks or so, she’s finally made the plunge to be gluten free as well. She tells me she hasn’t cheated and I’m so proud of her for that. It’s a hard road, and if you’re doing it, you know just how hard it can be. She says she feels better and that her tummy problems seem to be disappearing. So, I keep encouraging her to stick with it to see how she feels in the long run. I’ve also managed to convince both of my siblings, both brothers to give it a shot as well. They are both stubborn people, so this was a hard one to accomplish. 🙂 Yes, if you’re both reading this, you are stubborn! I am so very happy that they are atleast giving this gluten free life a shot. For me, being gluten free has been the best decision I’ve ever made. It’s a no brainer. If I was to cheat, I know I’d pay for it. One of my coworkers recently asked if I “allow” myself a cheat day. Hello?! No! There is a reason I’m gluten free. I’m not just jumping on the newest fad band wagon. I just said. No, I can’t have it at all. Ever. And seriously, why would I cheat when I have all the yummy food I want, gluten free, just waiting for me. This banana bread is definitely no exception to deliciousness. I asked Oliver, my 5 year old, to describe this banana bread to me in one word. His reply was “Yummy“, then he thought for a while and said “No wait Mommy! It’s better than yummy!” And, how could I argue with that? I can’t because I know that I could sit down and just eat the whole loaf! I hope you enjoy this as much as I do … with a coffee, with a giant glass of your favourite non-dairy milk, or tea …
Jenny’s Gluten Free Banana Bread
In your mixer combine the following:
2 cups Jenny’s All Purpose Gluten Free Flour * see note below
1/2 cup tapioca flour
1 tsp xanthan gum
1 cup brown sugar (packed)
1 tsp baking soda
Next add the following to the dry ingredients:
3 medium over ripe bananas, mashed
1/2 cup canola oil
2 tbsp non-dairy milk (I used rice milk)
Mix well in your mixer.
Fold in 1 cup Enjoy Life Mega Chunks. This step is optional, if you leave the Mega Chunks out, the bread will still be super duper delicious! But hey, why not add the chocolate?
Transfer batter to loaf pans lined with parchment paper.
Bake at 325 F for approximately 60 minutes or until a toothpick inserted comes out clean.
Viola! Beautiful Banana Bread! I hope you enjoy this banana bread as much as we all do!
* Jenny’s All Purpose Gluten Free Flour
1 cup brown rice flour
1 cup tapioca flour
1/2 sorghum flour
- 2 cups Jenny's All Purpose Gluten Free Flour *
- ½ cup tapioca flour
- 1 tsp xanthan gum
- 1 cup brown sugar (packed)
- 1 tsp baking soda
- 2 eggs
- 3 medium over ripe bananas
- ½ cup canola oil
- 2 tsp non-dairy milk (I used rice milk)
- 1 cup Enjoy Life Mega Chunks (optional)
- Combine the first 5 dry ingredients in your mixer. Mix well.
- Add the eggs, mashed bananas, canola oil & non-dairy milk. Mix well in your mixer. Fold in Enjoy Life Brand Mega Chunks (optional). Transfer batter to loaf pans lined with parchment paper.
- Bake at 325 F for approximately 60 minutes or until a toothpick inserted comes out clean.