Good morning and happy Monday everyone! As I’m sure you’ve either read elsewhere or surmised by now, Carlos passed away last Tuesday. I want to write about it but I haven’t been able to yet. Someday I will. Maybe sooner than later, I really don’t know. Our hearts are heavy, we’re still in a bit of a daze. But we spent yesterday with incredible friends who made us laugh, smile and forget our sadness for a time. And I remembered that life moves forward. One day at a time. And things like banana bread are very helpful in times like this. Honestly, when is banana bread NOT helpful? And for all you gluten-free vegan baking skeptics, start here. I promise you won’t be disappointed! xx- Sarah
- 1 cup GF oat flour
- 1 cup Bob's Red Mill GF all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut oil (melted)
- 1/2 cup vegan chocolate chips (plus an extra handful for the top)
- 3 very large, very ripe bananas
- Preheat oven to 375 F.
- In a large mixing bowl sift together 1 cup GF oat flour and 1 cup GF all purpose flour.
- Add baking soda, baking powder and salt to mixing bowl and whisk together.
- In a medium mixing bowl, use a fork or your hands to mash the peeled bananas.
- Add mashed bananas, chocolate chips and liquid coconut oil to the dry ingredients and mix gently, being careful not to over-stir.
- Spoon mixture into a lightly oiled 5 x 9 inch loaf pan. Add extra chocolate chips on top (optional but strongly suggested!).
- Bake for 20-30 minutes, until top is lightly browned and a toothpick can be inserted and removed batter- free!