I recently discovered that I am sensitive to gluten. Last year I knew that bread and sugar were definite triggers for my arthritis, but I didn’t investigate further and suspect gluten as the actual culprit. So, in my quest to heal my arthritis, I’ve decided to adopt a new lifestyle as free from gluten, milk, and sugar as possible. I’ve read that the body sees milk proteins as gluten, so I don’t want to take a chance, plus I’m lactose intolerant anyway.
So today I decided to try out a recipe since I was craving bread. I had low expectations but I was pleasantly surprised! It’s very moist and the honey gave it a really subtle sweetness unlike the sometimes overpowering kind from regular banana bread made with sugar. I got the original recipe from this website and just substituted some of the ingredients.
Gluten & Sugar Free Banana Bread Recipe
- 1 cup mashed bananas (I used 3 very ripe bananas)
- ⅓ cup virgin coconut oil
- ½ cup honey
- 2 eggs
- ¼ cup unsweetened almond milk (or water)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ¾ cup Bob’s Red Mill Gluten Free 1-1 Baking Flour
- ½ chopped walnuts (optional)
- ½ Hershey’s sugar-free chocolate chips (optional)
Preheat oven to 160º celcius (or 325 ºF). Mix well with a whisk: coconut oil, honey, eggs, vanilla extract, almond milk. Add baking soda, salt, ground cinnamon, bananas. Then, using a large spoon, stir in the flour. Finally, add walnuts and chocolate chips. Bake for 45-55 minutes depending on your oven. I use a Japanese microwave oven and 45 minutes was perfect. Let cool for at least 15 minutes.