Gluten Free Banana Bread

Product Information

This past March we tried a gluten free family challenge – everyone, including my 5 year old twins and 8 year old son, decided to be completely gluten free for one month. I couldn’t believe how easy it was and how into it my kids were. “Is this wheat? Is this gluten free?” and the cheers that followed when the foods were given the ok. This recipe (inspired by Terry Walter’s book Clean Start) has since become a new staple in my house and I make it at least once a week. I prefer recipes that don’t substitute other grains, and I use almond flour pretty regularly. Chickpea flour is also used (also called chana if purchased in an Indian grocery store)  – so this bread is a great source of protein and good fats. Be sure to not over bake – it is better on the soft side.

WET INGREDIENTS

  • 10 dates
  • 1/4 cup goji berries (optional)
  • 2 ripe bananas
  • 1/4 cup maple syrup or coconut sugar
  • 1/4 cup coconut oil melted
  • 2 TBS lemon juice
  • 1 TSP vanilla

DRY INGREDIENTS

  • 1 cup chickpea flour
  • 1 cup almond flour
  • 1 TBS baking powder
  • 1 tsp baking soda
  • 1/2 tsp each cinnamon and salt
  • chocolate chips or raisins or nuts as desired

Preheat the oven to 350F and lightly grease an 8×8 inch glass pan. Soften dates & goji berries in boiling water and drain. Blend all wet ingredients in a blender. In a separate bowl mix the dry ingredients and then fold in wet ingredients making sure to not over mix. Bake for 25-30 minutes, but do not over bake (slightly under baked is much better). Allow them to cool before devouring.

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