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Moist and Delicious Gluten-Free Banana Bread

Do you love banana bread but have problems with gluten? Not to worry, here is a wonderful recipe for a delicious and moist gluten-free banana bread. As one reviewer noted: "A lot of gluten-free baked goods are dry and crumbly, but this one tastes like the real thing." Another reported: "My husband, who is notoriously fussy, called it 'lethal' because he didn't want to stop eating." No wonder that 77 out of 79 reviewers gave it 5 out of 5 stars! Enjoy!

Ingredients

2 cups coconut flour or gluten-free all-purpose baking flour*
1 teaspoon baking soda
1/4 teaspoon Himalayan or sea salt
6 Eggs (preferably organic cage free)*
2 cups mashed ripe bananas (4-5 medium sized)
1 cup coconut sugar
1/2 cup unsweetened applesauce
1/3 cup coconut oil or extra virgin olive oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts

*If you use all-purpose flour instead of coconut flour, only use 4 eggs.

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

serrapeptase

Directions:

1. In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.

2. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Yield: 2 loaves (12 slices each).

As adapted from the original recipe and image at: http://www.tasteofhome.com/recipes/gluten-free-banana-bread

  

    

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