GF DF Banana Bread / Muffins

Adapted from Babycakes cookbook (2009). As noted in the instructions, only put 2/3 of the batter into the loaf pan. I’ve tried putting all of it in — trust me, don’t. It doesn’t bake through the center. You could modify the servings to just make ⅔ of the recipe, but you get weird measurements. You can use this as a base for all sorts of mix-ins. If you are not using chocolate chips or adding some kind of icing (not included in this recipe), you may find you need to increase the sweetener.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 325 degrees. I use my oven’s convection bake setting.

Step 2

Put dry ingredients in a large bowl and whisk to combine.

Step 3

Put banana in a medium sized bowl and mash with back of fork.

Step 4

Add all wet ingredients to banana EXCEPT coconut oil.

Step 5

Add melted coconut oil to flour mixture. Stir until just incorporated. There will be flour that is still dry. This step is just to make sure the coconut oil doesn’t cool and clump when it comes into contact with the other wet ingredients.

Step 6

Add wet ingredients to flour mixture. Whisk thoroughly and quickly to combine.

Step 7

Add chocolate chips. Fold in with spatula. Work gently but quickly so as to keep the bubbles that are forming from the baking powder/soda.

Step 8

Option 1: Place ⅔ of the batter into a well oiled loaf pan and make muffins (about 6) with the rest. Option 2: Make muffins with all of the batter (about 18). I use unbleached muffin papers that have been sprayed lightly with oil.

Step 9

If using loaf pan, bake for 45 minutes — rotate the pan halfway through if you are not using convection bake oven setting. If making muffins, bake 25 minutes.