You know what strangely made me happy this morning? The chilliness in the house! Normally I hate being cold, but today was a reminder of the crisp mornings and smell of leaves to come as we’re gearing up for fall.
This gluten-free banana bread recipe is the perfect recipe to ease into the fall flavors and shift from cool to warm foods that we crave when the weather gets cold. Don’t get me wrong, I love pumpkin flavored things BUT I hate exploiting the specialness of the seasonal flavor. I like savoring the pumpkin experience and not getting burned out in the first 3 weeks of cold weather.
I’m excited to share my second recipe video made with Adobe Premiere Pro on the blog today! If you’d like to see how I’m progressing with my recipe videos, check out my first one here and check out my very FIRST recipe video I made here with iMovie. I have to say, recipe videos take up much more time to plan, shoot, & edit the way I want, but it’s equally (if not more) rewarding than taking photos alone. I wrote an article here sharing my 5 lessons learned from beginning recipe videos with Adobe Premiere Pro. If you’re a fellow food blogger looking to get into recipe video editing with APP (Adobe Premiere Pro), check it out – I want to help!
I included an the intro before the recipe in the video below, so I’ll let myself take it from here… 🙂
Hey y’all, this is Mallory with the Cheers Years and today we’re going to be making a healthy banana bread with chocolate chip recipe!
It’s only five main ingredients plus a few more to help with the baking process. I hope you love this recipe!
Many of you probably of made banana bread before and considered it pretty healthy, but I’ve cut back on half of the sugar and made some additional swaps like coconut oil and gluten free flour.
So I’m really excited about this recipe that’s going to take us into the Fall season when we’re craving more warm Bread & Lattes over the smoothies and ice cream that we were having in the summertime. But don’t worry, like I said, this is a healthy recipe with half the sugar this is not going to break your diet so I hope you enjoy it as much as I do. Comment below and let me know what you think and subscribe to my channel!
I’m telling ya, this is the most moist & fluffy gluten free banana bread recipe I’ve ever made! I think sifting the flour is an essential step with making this, you don’t want to skip that.
Also, you might notice that I skipped baking soda in this recipe. This is such a funny, total accident story. You see, I’m going to admit something, I am NOT a baker. You know how there are “the cooks” and “the bakers” out there within the home cook community? I’m definitely more of a cook than a baker. The strict, precise measurements of baking stresses me out most of the time. So, because of my infrequency in baking I hardly ever have all the appropriate ingredients.
I think I’ve bought baking powder 3 times total in my life. However, baking soda is a different story. I like to keep it around for cleaning and deodorizing the fridge. Since John & I just moved into a new home (but old house), I’d used up all the baking soda to get grease stains off the stove top and to deodorize the fridge (oops!).
When I needed to make banana bread out of some over ripened bananas, I was confident that I at least had baking soda. Ironically though, that was the one ingredient I was missing! I did a little research and there were theories out there saying you could just use more baking powder if you were out of baking soda. So I gave it a whirl… and it totally worked! Not only did it work, but for whatever reason, this combo of ingredients made the most cake-like of all the banana breads I’ve made. Since I’m typically not a baker and this recipe turned out so well, I knew I wanted to recreate it and share with you!
I chose to make this recipe gluten-free because I have so many dear people in my life that have an unfortunate gluten sensitivity or allergy. I’m certain this sucks for them. Having to seek out alternatives for some of our greatest food joys like pizza and pasta… UGH! So I wanted them to be able to enjoy this delicious treat as well and be sure that the measurements of a gluten-free flour would work out. Well my friends, you will NOT miss out this time.
I personally used the Trader Joe’s gluten free flour, because it works the best for substitution in any baking recipe. I also really love Bob’s Red Mill 1-to-1. I’ve tried other flours like almond, coconut, and a few others but they absolutely do NOT work out for me. I’ve had 2 terrible cobbler fails and another recipe flop by using other GF alternative flours. Trust me on this one, I’d stick to a 1-to-1 substitution.
Even if you’re not gluten-sensitive, give this recipe a try! You won’t be able to tell in the slightest and will LOVE the fluffy cake-like texture.
You could also make this recipe vegan by substituting the 2 eggs for 2 flax eggs. You can check out my notes on how to do that in this post. 🙂
There’s a handy printable recipe here or PIN this recipe for later! If you like the recipe video, subscribe to my channel to see what I’m cranking out next! 🙂
Does this recipe look the same or different that the Banana Breads you’ve made before? Would you give this version a try? Comment below and let me know!
- 3 very ripe bananas
- 1.5 c. gluten-free flour (I recommend 1-to-1 or Trader Joe's)
- 2 large eggs
- ⅓ c. melted coconut oil
- ¾ c. raw can sugar
- 1.5 Tbsp baking powder
- 1 tsp. vanilla
- ½ tsp. cinnamon
- ½ c. semi-sweet chocolate chips
- pinch of salt
- Preheat oven to 350 °
- Mash the bananas until you get a liquid-like goop.
- Add the sugar, coconut oil, vanilla, and eggs then mix together. (NOTE: if you melt your coconut oil in the microwave to a liquid form, be sure it cools down to room temp before adding your eggs or they'll scramble in your bread mix!).
- In a sifter, add the flour, baking powder, cinnamon, and pinch of salt.
- Sift into the liquids then gently fold the batter until it is combined with no flour pockets.
- Add the chocolate chips and fold again.
- Bake for 55 minutes.
- Test with a toothpick to make sure it comes out clean. If not, bake an additional 8 minutes and test again.
- Let cool for 5-10 minutes.
- Slice & serve immediately warm!