Updated: Nov 7, 2019
I don’t eat bananas on their own. I buy them specifically for my smoothies. So, normally, when I have them in the house, and they start to get soft, I break them up and freeze them for said smoothies.
This time, though, I wanted to try something different. I’m on a gluten-free recipe development kick at the moment, so, I decided I would try my hand at gluten free banana bread. I added diced Granny Smith apples. And, walnuts. And used coconut oil and flour…..
And, Oh. My. Stars! They turned out so delicious. Very rich. Very dense. Incredibly moist! (I’m not sure, but, I think that’s the coconut oil…)
I will probably play a little more with the recipe, and see if I can’t get the batter to lift more while baking, although I’m not sure that’s what’s meant to happen with banana bread, this is all new to me.
Anyway, as always, I am sharing my recipe here with you so you can enjoy, and give feedback, too, I love to know other’s experiences with developing recipes, especially gluten free ones!
Gluten and Dairy Free Banana Apple Walnut Bread and Muffins
1/3 cup coconut oil
1/2 cup ripe banana, smashed
1/3 cup Granny Smith apples, peeled and diced
1/3 cup turbinado sugar
1 tsp vanilla
1/2 cup coconut flour
1/4 cup flax meal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup walnuts
1/4 cup coconut flakes
1). Slightly melt the coconut oil just until easy to mix with other ingredients (not to hot!)
2). Mix all wet ingredients together.
3). Add all of the dry ingredients, and stir until uniformly mixed.
4). Grease muffin tins or small bread loaf pan with coconut oil, and then add batter.
5). Bake at 350 degrees for 15-20 minutes for muffins, or 50-60 for loaf pan.
6). This recipe also bakes really well in a convection toaster oven, which I like to use a lot, just to keep my kitchen cooler!
Makes 8 muffins or 1 regular bread loaf pan.