This is the best ever gluten-free banana bread! It's moist, tasty, and naturally sweet. The chocolate chips take this banana bread to the next level, it's so delicious!
Total Time
50min
5.0
1 Rating
Author: Joyous Health
Servings:
4
Ingredients
•
1/2
cup
Coconut Flour
•
1/2
cup
Brown Rice Flour
•
1
tsp
Baking Powder
•
1
tsp
Baking Soda
•
1
tsp
Ground Cinnamon
•
as needed
Ground Nutmeg
•
2
Bananas
, mashed
•
4
Tbsp
Maple Syrup
•
1/3
cup
Melted
Coconut Oil
or Extra-Virgin Olive Oil
•
4
Eggs
, whisked
•
1/2
cup
Semi-Sweet Chocolate Chips
•
to taste
Unsweetened Shredded Coconut
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Grease a standard-size loaf pan well or line with parchment paper.
2.
Combine the Coconut Flour (1/2 cup), Brown Rice Flour (1/2 cup), Baking Powder (1 tsp), Baking Soda (1 tsp), Ground Cinnamon (1 tsp), and Ground Nutmeg (as needed) in a large bowl and mix together.
3.
In a separate bowl combine the Bananas (2), Coconut Oil (1/3 cup), Maple Syrup (4 Tbsp), and Eggs (4) together. Make sure the melted coconut oil isn’t too hot otherwise it will cook the egg when you combine everything.
4.
Add the banana mixture to the flour mixture and combine well. Fold in the Semi-Sweet Chocolate Chips (1/2 cup).
5.
Pour the mixture into the loaf pan. Sprinkle with Unsweetened Shredded Coconut (to taste) and decorate with banana slices.
6.
Bake for 35–40 minutes until a fork inserted comes out clean. You may want to cover the bread for the last 10 minutes with some tin foil to prevent it from burning.
Author's Notes
Makes 1 loaf.
You can sub any other flour for the brown rice flour, except more coconut flour because then you have to change the liquid ingredients since coconut flour absorbs so much moisture.
You can omit the maple syrup, but add a non-dairy or water for liquid in place of the 1/4 cup syrup.
Refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition Per Serving
CALORIES
574
FAT
32.8 g
PROTEIN
11.7 g
CARBS
66.5 g
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