Super Soft Banana Bread
Ingredients
- 1 3/4 cups gluten-free all-purpose flour
- 1/3 cup organic coconut sugar or finely chopped dates
- 2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of sea salt
- 1/3 cup coconut oil melted or vegan butter at room temperature or applesauce
- 1 tsp pure vanilla extract
- 4 small or 3 large overripe bananas mashed
- 1/4 cup almond milk
Preparation
Preheat oven to 180°C (350°F). Grease loaf pan (I used coconut oil to grease tin).
In medium or large bowl, combine flour, sugar, baking powder, baking soda and salt, then set aside.
In medium bowl, mash bananas then add in oil and vanilla and mix until well combined.
Add wet ingredients to dry ingredients and mix until combined, make sure not to overmix though.
Next, add in almond milk and combine.
Pour batter into loaf pan. Bake for 50 mins to 1 hour or until golden brown (fork should come out clean).
Remove from oven and let cool for 10 mins before slicing.
Store in an airtight container on counter for up to 3 days or in refrigerator for up to 1 week. It will keep in the freezer for up to 2 months.
