August 12, 2017

Dear Readers,

This recipe was inspired by the ripe bananas sitting on our island countertops… just kidding! On a serious note, this recipe is my honest attempt at finding the perfect mix of healthy yet delicious banana bread. Typically, most banana breads are made with wheat flour, unsalted butter and brown sugar. In this recipe, I changed things up to be a little bit healthier and because of my step-dad’s celiac disease it also needed to be gluten-free. I used rice flour, coconut oil, and maple syrup instead of the other ingredients I previously mentioned. Meaning, this recipe is 100% gluten-free and a little bit more guilt-free than most!

FACT: glutinous rice flour DOES NOT HAVE GLUTEN. Read more: “Is glutinous rice flour gluten free?”

Ingredients:

-2 1/2 cups white glutinous rice flour

-1/2 teaspoon baking soda

-1 1/2 teaspoon baking powder

-1/2 teaspoon salt

-1/2 teaspoon cinnamon

-2 eggs, beaten

-5 ripe bananas, mashed

-1/4 cup maple syrup

-1 teaspoon vanilla extract

-1/4 cup melted coconut oil

-1/2 cup chocolate chips (OPTIONAL)

BEGIN:

1.) Preheat oven at 350 degrees Fahrenheit

2.) Combine all dry ingredients in a large bowl. Mix together, rice flour, baking soda, baking powder, salt and cinnamon

3.) Mash bananas

4.) Beat eggs

5.) Combine mashed bananas, beaten eggs, melted coconut oil, maple syrup and vanilla extract in a separate bowl

6.) Combine wet and dry ingredients together

7.) Add chocolate chips

8.) Pour batter into into a pan

9.) Bake for 1 hour

10.) After baking, let it cool for 30 mins and enjoy! 🙂

With love,

Mary Dezleigh Teodosio.