Best Ever Gluten Free Banana Bread
Yield: 1 Loaf
I’ve been trying my luck at making the BEST Gluten-Free banana bread for 3 years (since I went GF in 2015) and I finally hit the JACKPOT today…This bread isn’t only gluten-free, it’s also dairy-free and free of processed oils. And the best part…..no one will even recognize it’s a healthier alternative!
2 Cups gluten free flour (I used King Arthur Gluten Free flour, BEST gluten free flour I’ve found so far and believe me I’ve tried them all, even making my own from scratch)
1 Teaspoon Baking Soda (aluminum free)
1/2 Teaspoon Redmond Real Salt
1/3 Cup Ghee, melted
1 Cup of Sugar (I like to use Organic Raw Cane Sugar)
3 Small Ripened Bananas mashed
3/4 Cup Dairy Free Mini Chocolate Chips (I use Enjoy Life)
Preheat the oven to 350 degrees
Grease a 9x5” bread pan with a little ghe
In a large bowl, whisk together the flour, baking soda and salt. Set aside.
In a small bowl, whisk together melted ghee and sugar. Add in eggs and whisk egg just until all ingredients are mixed together. Do not over mix!
Dump the wet ingredients, the mashed bananas and the chocolate chips on the dry ingredients and with a rubber spatula, fold the ingredients together until the flour is mixed in. Again do not over mix!
Pour mixture into the greased bread pan and bake for 50 minutes. At the 50 minute mark take a piece of unbleached parchment paper and slide it over the bread, close the door and bake for 10 more minutes.
Once bread is done, let it rest on the counter for 5-10 minutes. Then slide a knife around the inside of the pan and carefully turn the bread upside down onto a piece of parchment paper on your counter. I know warm bread is BEST but allow the bread to cool, just a little, before cutting that first slice.