Gluten Free Banana Bead

After a Sunday morning play date with  their cousins, my kids came home asking if I could make banana bread like their "Aunt Jo-Nan", I know, little cuties! But of course being their gluten-free momma I couldn't use her recipe as it used a wheat flour. So we spent some time together coming up with our own gluten free version and I think what we have come up with is a pretty lovely recipe to enjoy as a family and with you all!

all images Ⓒ DMG Photo

This recipe is to be made in large batches as we like to have muffins in the freezer for busy mornings or when we have company coming for a visit with little time to prepare snacks. The recipe below shares options for muffins and loafs so you can use whichever suits your needs best. 

If you are lucky enough to enjoy some fresh from the oven, try smearing it with a little peanut or almond butter and let it melt into it. My kids run to the kitchen when they hear the timer beep on the oven signaling that the banana bread is finished baking, to make sure they get the ultimate melty goodness right away; this is one of the many important things  I have taught my kids about the kitchen, you always get the muffins when they are hot. Run don't walk as they say. Ha!

Banana Bread

make 24 muffins + 1 loaf  or 2 large loafs

Freezes well

Ingredients

• 2 cups sugar
• 1/2 cup pure maple syrup
• 4 eggs
• 10 bananas (mashed)
• 1 cup non-dairy milk (I use oat or macadamia)
• 2 tbsp vanilla
• 2 1/2 cups gf flour
• 2 1/2 oat flour
• 2 tsp baking soda
• 2 tsp salt
• 1 1/2 cups chocolate chips

Instructions

1. Preheat oven to 350F
2. Combine all dry ingredients in a medium size mixing bowl and set aside. 
3. Whisk all wet ingredients together thoroughly, then add dry and continue to whisk until fully combined.
4. Grease muffin tins and loaf pan with butter or coconut oil (a personal favorite for me) then divide the batter as evenly as you can between each. I like to use my 1/3 measuring cup for one tin of muffins so they will be the perfect size for my young kids, then slightly more for the second tin to make them a larger size for adults, then the remaining batter in the loaf pan. You could of course use all the batter split between two loaf pans or divided into muffins. 
5. Bake muffins for 30 minutes, remove from oven and let cool in pan for 5 minutes, then transfer to cooling rack.
6. Bake loafs for 40-50 minutes, depending on how much batter you are using per pan. When baked through and edges are slightly browned, remove from oven and let sit 5 minutes. Remove from pan and lay on cooling rack. Enjoy!

As always, I love to hear from you! Let me know if you have made this recipe or if you have any questions by commenting below ☺

For more inspiration be sure to check out my Instagram @grace.and.jack !