Are you part of the “everything in moderation” camp? If so, whip up some of your favourite gluten-free recipes and lessen the load gluten can play on your body and health. The reality is that gluten, and wheat, are found in nearly everything we eat from breads and pastas, to soups and condiments. So, you don’t need to be gluten-intolerant to go gluten-free; we believe it’s a great idea to give your body a break while adding some delicious variety by embracing gluten-free eating!
Speaking of…this banana bread is out of this world fluffy and soft. It’s far more delicious than any banana bread that I have made in the past using wheat flour. And the whole family agrees! It’s made with brown rice flour – an inexpensive and totally accessible replacement to wheat flour in your baking. Bonus: it’s dairy-free and nut-free. This is the yummiest way to vary up your diet!
Healthy Banana Bread
- 3 ripe medium bananas, mashed
- 2 eggs
- 1/4 cup virgin coconut oil, melted
- 1/3 cup organic cane sugar
- 1 1/2 cup brown rice flour, sifted
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch of sea salt
- 1/3 cup dark chocolate chips (optional)
Preheat the oven to 350 degrees F.
Combine the dry and wet ingredients in separate bowls until well mixed. Then slowly pour the wet mixture into the dry and stir until well incorporated. Pour the batter into a greased loaf pan (we love to use coconut oil to lightly grease our bakeware). Bake for 60 minutes, or until the top starts to turn golden. Let cool for 10-15 minutes. Enjoy!