GF Banana Bread

my husband says he likes this better than Traditional banana bread

Baking is a passion of mine! No matter what happens in my life baking is bound to bring me a smile. Since my labs came back that I needed to be gluten-free I have been developing recipes using new flours and nuts while always working on keeping the sugar content very low. This bread freezes well. Generally I cut it into thirds and freeze for future cozy rainy days.

Ingredients

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• 4 bananas

• 3 eggs

• 1-2 tablespoons coconut sugar

• 1 tablespoon molasses

• 1 tablespoon Yemen (or a favorite baking spice)

• ¼ cup favorite baking fat (unsalted butter, coconut oil…)

• 1 tablespoon grated fresh ginger

• ½ teaspoon coffee salt

• 2 teaspoons vanilla extract

• ½ cup superfine brown rice flour (may substitute with nut flour)

• ½ cup nut flour

• ½ coconut flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• 2 tablespoons sesame seeds

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To Assemble

1. Pre-heat oven to 350 degrees F. Line a loaf pan with parchment and grease with butter.

2. Add bananas and coconut sugar into mixer bowl with the paddle attached. Blend only 1-2 times.

3. Now add eggs and blend until eggs are mixed in. Then add all the rest of the ingredients. Mix unit you see no flour lumps.

4. Pour batter into greased loaf pan and bake for 50-55 minutes or until golden brown and toothpick inserted in the center comes out clean. Set the pan on a cooling rack for 15 minutes, then invert and set back on cooling rack. Enjoy!