Fresh baked banana bread coming out of the oven…the warm enticing smell of bananas and butter, maybe even a touch of cinnamon…OH BUT WAIT…we are gluten and dairy free.
One of my fondest food memories is my mom’s banana bread. It never tasted quite like other banana bread. It was GOOD and MOIST. It was also a recipe that I didn’t make for a long time after we discovered we couldn’t have gluten, dairy, or nuts and we needed to limit the amount of sugar in our home too.
Recently, I converted the recipe to fit our dietary challenges. I also, added a couple of surprises, which my family loved. A touch of Cassia essential oil and a few tiny chocolate chips give this recipe an extra touch of yumminess.
2/3 cup evaporated cane sugar
½ cup coconut oil, solid but softened
3 bananas, smashed
Dash of salt
1 tsp. baking soda
½ tsp. baking powder
1 ¾ cups GF flour blend (I use Better Batter flour blend.)
½ cup mini semi-sweet chocolate chips (I use the Enjoy Life brand.)
In a large mixing bowl, cream coconut oil and sugar. Add eggs and cream. Stir in mashed bananas and Cassia essential oil. Add salt, baking soda, baking powder, and GF flour. Mix well. Stir in chocolate chips. Pour into greased loaf pan. Bake at 325° for 45-50 minutes until a toothpick inserted comes out clean. Makes 1 large loaf or 2 smaller loaves.
Cassia essential oil is considered a “hot” oil. When using it topically, use a carrier oil, such as fractionated coconut oil, before applying to the skin. Cassia is fantastic for supporting healthy blood sugar levels, uplifting mood, and as a flavoring in cooking and baking.