Monday, August 27, 2012

Oh So Yummay!!!

OK..... so if you could only SMELL this loaf of gluten free banana bread you would know RIGHT away why I'm so excited about today's post.  And to TASTE it???  Oh you guys.... you have GOT to taste it!!!

Last night I made gluten free banana bread from a recipe I found in Make It Paleo (one of my favorite cook books) and it turned out better than any banana bread I have ever made OR ever ate!  I made a couple of alterations to the recipe found in Make It Paleo, so I will post my recipe here and you can click on the link above to check out the recipe from the authors' blog.  Click HERE to get your hands on the Make It Paleo Cookbook.... you will love it!!!

Gluten Free Banana Bread

6 Pitted Dates (will need boiling water to soften dates, see recipe below)
1/2 Tbsp Coconut Nectar
6 Omega 3 Eggs
2 Tbsp Coconut Oil (melted)
1 Over-ripe Banana (mashed)
1/2 Tbsp Vanilla Extract
1/2 Cup Sifted Coconut Flour
1/2 tsp. Sea Salt
1/4 tsp Baking Soda
1/2 Cup Crushed Walnuts (optional)

Preheat oven to 350 degrees.  In a large bowl mash 6 dates with 2 Tbsp. boiling water using a fork.  Add another tablespoon of boiling water and mash again until the mixture resembles a date jam.  Add coconut nectar and mix until smooth.  Add eggs, banana, coconut oil and vanilla extract and whisk until combined.  Add coconut flour, salt and baking soda.  Mix all ingredients together and place a loaf pan that had been lightly greased with coconut oil.  Top batter with walnuts.  Bake for 50 minutes or until edges are brown and a toothpick poked into the center of the loaf comes out clean.  Allow to cool for about 15 minutes.  If you use mini loaf pans, reduce baking time to 30 minutes.

This banana bread turned out DELICIOUS!!!  Have a piece with me?

Breakfast of champions?  It's the breakfast of THIS champion!!!  You would NEVER guess that this bread was sweetened with coconut nectar and dates!  I will ABSOLUTELY be making this wonderful bread again!!!!

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