Wednesday, March 12, 2014

Gluten Free Banan Bread

I have had fun trying a bunch of healthy banana bread recipes.  This one doesn't taste healthy.  Okay, confession I did make it less healthy by adding some chocolate chips, but you can leave that out.  

Banana Bread - Gluten Free

makes: 1 9x5 loaf or 3 mini loaves

3 cups of oatmeal (blend in blender and only use 2 cups of the Oatmeal Flour)
1 1/2 tsp. Baking Powder
1/2 tsp Baking Soda
1/4 Salt
3 very ripe bananas, mashed
1/2 cup of honey
1 tsp Vanilla
2 egg whites
1 cup smashed raspberries (I have put frozen berries in without mashing him)
1/2 cup dark chocolate chips

Preheat oven to 350 degrees F. Spray 9×5 inch loaf pan with cooking spray.
Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
Measure out just 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, and salt; set aside.
In a separate large bowl, beat mashed bananas, honey, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy. Slowly add in flour mixture and mix until just combined.
Gently fold in raspberries and dark chocolate chips. Pour batter into prepared loaf pan and bake for 35-40 minutes or until knife inserted into center comes out clean. If using individual small loaf pans, 28-30 minutes should do.  Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling.