Mother’s Day is quickly approaching and a homemade breakfast bread for Mom can be the perfect way to show your appreciation. You may only be able to drop it off on her doorstep this year depending on social distancing laws, but at least you will know that this delicious bread will taste just as good warm as it does at room temperature.
On Mother’s Day, many households make their own cinnamon rolls, monkey bread, or croissants. Whether they decide to start from scratch or defrost the Pillsbury™ canned goods, those delicious sweet rolls stare across the table and tempt the gluten free breakfast lover.
You may have searched through countless recipes looking for treats that bring the same bliss in every bite without the unwanted gluten. Some recipes contain more ingredients than stars on the American flag. That’s unnecessary. Not only do you have to buy a million ingredients that you will never use again, but you also end up spending a million dollars in the process. Not to mention, the kitchen clean up reminisces the Reconstruction Era post Civil War – quite a mess.
Try this recipe for gluten free banana bread that will revive your taste buds, satisfy your sweet tooth, and gratify your inner health nut. The preparation time is minimal and the clean up is hardly time consuming.
Also, the banana bread does not require consumers to gorge themselves with calories and sugar in order to feel full. It’s naturally filling as it is filled with fiber and mixed with healthy fats from the walnuts to slow down the absorption of sugar.
Try this Mother’s Day banana bread out and you will not be disappointed! Share it with your non-gluten-free friends as well since the recipe picks a fair fight with the run-of-the-mill gluten-filled banana breads.
1 tsp Baking soda
⅛ tsp Salt
½ cup Coconut oil
¾ cup Sugar
¼ cup Brown sugar, packed
2 Large eggs
3 Bananas, mashed
½ tsp Vanilla
½ cup Coarsely chopped walnuts
1. Heat oven to 325° F. Lightly spray 9x5 loaf pan with non-stick spray.
2. In a medium-sized bowl, sift together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, mix together the oil and sugars. Add eggs, mashed bananas, and vanilla. Stir until well blended.
4. Fold the dry ingredients into the large mixing bowl and add the walnuts.
5. Pour batter into the prepared 9x5 loaf pan and bake for approximately 65-75 minutes or until a toothpick inserted in the center comes out clean.