I just love good banana bread! There’s something special about a warm slice of banana bread along with a cup of coffee. Sometimes, it’s the simplest things in life that bring the most pleasure!
Normally, once bananas start getting overly ripe, I toss them in the freezer for smoothies. On occasion, however, I will leave just enough on the counter to make a loaf of banana bread.
Over the years, I have tried various banana bread recipes. Honestly, I have never made a loaf that I wasn’t happy with. Hey, it’s hard to mess up banana bread!
Lately on the mountaintop, we have been making a concerted effort to swap our recipes for gluten-free alternatives. Some months ago, my Ambitious Feller had a food sensitivities test. The test results indicated I had to make some serious changes to our food. Although he did not have a gluten sensitivity, he most certainly had a wheat allergy. It’s extremely hard to find anything that doesn’t contain some form of wheat in our breads, flours and packaged food products.
With his sensitivity to wheat in mind, I was determined to find a banana bread recipe that was gluten-free, easy to prepare and delicious! I already had on-hand Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
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Back in the summer, I tried a gluten-free peach cobbler with Bob’s Red Mill. I started scouring recipes and found one that I wanted to try.
The first thing I loved about the recipe was the fact that I already had the ingredients in the pantry. I didn’t have to go searching for a product that I didn’t have. That’s important when you decide to make banana bread on the spur of the moment! Is there anything worse than deciding to bake something only to realize you are missing ingredients.
Another great thing about this banana bread was the ease and simplicity of the recipe. There is nothing complex if you can mash and mix! No mixer required. It really comes together quickly, and before you know it, you are slicing into a warm loaf of yummy goodness!
Perhaps the best part, this banana bread is super moist! It literally melts in your mouth. Now if you really want to give your taste buds something to be excited about, go for the “Chunky Monkey.”
You know with a name like Chunky Monkey, it’s going to be good! Go ahead and throw in a handful of pecans and semi-sweet chocolate chips! Be careful though, you might end up eating half a loaf. I have already decided the next time I prepare this banana bread, I’ll use some shredded coconut. Coconut would be fabulous with the other flavors! Well, there’s nothing wrong with going chunkier with your banana bread.
As the fall season is upon us, it’s a great time to make a loaf or two of this delicious, super moist gluten-free banana bread. Curl up in your favorite chair with a slice or two and a good cup of coffee! You are going to love this one!
Wishing you a beautiful fall season filled with all the things you love!
Lover Darlin’
Chunky Monkey Banana Bread Recipe
- 2 cups Bob’s Red Mill gluten-free flour
- 4-5 overly ripe bananas mashed
- 1/2 cup sugar
- 1/2 cup butter
- 2 eggs
- 2 tablespoons milk (I used almond)
- 1/2 tsp. vanilla
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup semi-sweet chocolate chips (Enjoy Life)
- 1 cup of pecan pieces
Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan.
Combine flour, baking soda, baking powder and salt. In a separate bowl, cream together butter and sugar. Add eggs, milk and vanilla until incorporated. At this point, add mashed bananas, chocolate chips and nuts to the flour mixture until moist.
Pour into prepared pan and bake approximately 50 minutes until a toothpick test in the center comes out clean. After a few minutes of cooling, turn out of pan on a wire rack and slice. It’s best eaten while still warm!
