Remake: Half Baked Harvest's Roasted Banana Bread (Gluten Free)
For a slightly new take on a classic, try Half Baked Harvest's roasted banana bread. Still moist and sweet, but now it's gluten free too!
Prep:
10
minutes
Cook:
40
minutes
TOtal:
60
minutes
Ingredients
- 6 medium bananas, ripened
- 4 Tbsp. butter, melted (or coconut oil)
- 4 Tbsp. sweetener (honey, maple syrup, brown sugar, etc.)
- 2 eggs
- 2 tsp. vanilla
- 1 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/4 c. gluten free flour blend
- 1 c. chocolate chips
Topping
- 2 Tbsp. sugar
- 1/2 tsp. cinnamon
Instructions
- Preheat the oven to 350 degrees. Roast unpeeled bananas on a baking sheet for 20-25 minutes, until the skin is blackened. Allow to cool.
- In a large mixing bowl, mash the bananas with a fork. Then, whisk together the bananas, coconut oil/butter, honey, eggs, vanilla, baking soda, salt, and flour. Stir in the chocolate chips. Then, pour batter into a greased loaf pan. (I used 8 mini loaf pans.)
- In a small bowl, stir the cinnamon and sugar. Sprinkle over the top of the loaf. Then, bake for 55-60 minutes, until an inserted toothpick comes out clean. (For mini loaf pans, bake for 18-22 minutes, until an inserted toothpick comes out clean.)