For today’s Cooking With Kayla, we made my Banana Bread recipe. It’s been posted on the blog for a while, but if you’re new around here (or even if you’re not!) you may not have seen it. We had a bunch of ripe bananas that needed to be used, and we were all hungry for some Banana Bread. So Kayla and I whipped this up Thursday night.
Mix together the following wet ingredients:
- 4 very ripe bananas, mashed
- 6 tablespoons coconut oil
- 5 eggs
- 1/2 to 3/4 cups milk (depending on how ripe your bananas were – you might need to play with this a bit)
Whisk together the following dry ingredients:
- 1/2 cup sugar
- 1/2 teaspoon stevioside powder (if you don’t have this, just add another 1/4 cup sugar)
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup Gluten-Free Flour Mix
- 1 cup sifted coconut flour
- 1 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 1 cup raisins or nuts, optional
Hand mix the wet and dry ingredients together. It should be the consistency of a thick batter. Here’s where you may need to add a little more milk to get the right consistency.
Pour into two buttered or oiled bread pans and bake at 350 for approximately 45-55 minutes. Test middle for doneness with a cake tester or knife. One thing I found helpful: When slicing the bread, it sliced much better if I kept it upside down (the way it was when I dropped it out of the pan onto the cutting board). The ends didn’t fall apart as easily.
As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!
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