Banana bread is a favorite of mine, but I often feel like it’s too labor intensive to put together, or too many ingredients. Not to mention our family is trying to avoid gluten and dairy at home (except pasture butter, because… we’re great at consistency. And butter.) and that makes banana bread feel like a far off dream. But this recipes? It’s soft, warm, not overly sweet, and bonus? It’s SO doable that my two kiddos were able to put it all together themselves!
They watched the most recent Kids Baking Challenge and are now OBSESSED with making their own treats at home. Consequently, this endeavor was super happily received! They mashed up bananas, measured and poured, and adorned the top with chocolate chips at the end. And I can hear them now eating the spoils as they ooooo and ahhhhh over every bite “Your presentation is perfect! The texture!” hah, food network babies.
Gluten and Dairy Free Banana Bread!
- 2 ripe bananas
- 2 eggs
- 1/2 cup coconut sugar
- 1tsp cinnamon
- 1 1/4 cup almond flour
- 1tsp baking powder
- Optional; 1/2 cup chocolate chips
Using the back of a fork, throughly mash bananas. Then, mix in eggs, sugar, cinnamon and stir till combined. Fold in almond flour and baking powder, stir in chocolate chips (optional). Pour into coconut oiled loaf pan. Bake at 350 for 30ish min, or until a knife comes out clean. Allow it to cool fully before slicing. And I highly recommend topping with a big slab of butter.
We had these with tea after a long, but fun, feeling Friday. Also, I was reminded today that no matter the age. . . most every kid is drawn in by baking soda, vinegar, and dish soap. My kiddos spent in excess of two hours mixing/stirring/”exploding” this combo everywhere, then I finally moved all the accoutrements to the bath and they ended up cleaning our tub to sparkling! Win win way to spend a spring break afternoon.
I’m hoping to be back to a more consistent blogging schedule soon, but for now, I’m really enjoying sharing what I have when I have it. And today, I’m feeling pretty generous giving this recipe. Because, OMG. I’m ready to go back for my third piece.