Chocolate Chip Banana Bread and my first attempt at baking with coconut flour!

Gluten-Free Chocolate Chip Banana Bread with Coconut Flour

I started listening to a nutrition podcast about a month ago, which led me to reading some books and tons of blogs about nutrition.

One thing that really struck me was how many negative things I heard about gluten. If what I read is correct, gluten can be associated with digestive problems, rashes, autoimmune diseases like Lupus and Multiple Sclerosis, and even things like seizures, headaches, and depression.

I honestly don’t know if this is just the latest fad, or how much of this is just anecdotal evidence at this point. Still, I was convinced enough to decide to go gluten-free for at least a couple months and see what happens.

Since my daughter and I like to bake, one of the obvious challenges was, What can we bake that’s gluten-free?

After doing a lot of research, I discovered that gluten-free baking often involves coconut flour, so I bought a small bag and then tried this recipe from The Ambitious Kitchen. (This recipe, by the way, is not only gluten-free, but also Paleo.)

Gluten-Free Chocolate Chip Banana Bread

The Ingredients

3 medium ripe bananas, mashed
1 tablespoon honey
1 teaspoon vanilla extract
1/4 cup almond butter
2 eggs at room temperature
1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dark chocolate chips

Instructions

Preheat oven to 350. 

Combine bananas, honey, vanilla and almond butter and mix until smooth and creamy.
Add eggs one at a time and mix on medium speed.
With the mixer on medium-low, add coconut flour, baking soda, baking powder, cinnamon, and salt.
Gently fold in chocolate chips.
Pour batter into a greased loaf pan and smooth the top.
Bake for 30 minutes, remove from oven, and allow to cool for 20 minutes before removing it from the pan.

gluten free paleo chocolate chip Banana bread

Paleo, gluten-free, chocolate chip banana bread!

My daughter Rebecca took it upon herself to add a glaze she made with butter and a little brown sugar, which was not in the original recipe.

We actually thought this was pretty good, although it had a “different” quality — denser, maybe? — than what we’re used to. I actually thought it was just a little too sweet, so next time I want to make it without the glaze.