Page 25 - Giv'er Miramichi Magazine - Christmas-Winter Giver 2024

Banana Bread

No gluten, sugar or eggs By Darlene Jardine

I’ve been experimenting with gluten-free baking, trying and tweaking different
recipes, and this one has been popular with my taste testers. I hope you enjoy it,
and I hope to see you at my annual Bake Sale on December 14 at Darlene’s
Country Cottage (see the events section in this magazine).

Ingredients
2 large over-ripe bananas
1/3 cup honey
¼ cup canola oil
1 tsp vanilla extract
1 ¼ cup almond flour
½ cup oat flour
½ tsp cinnamon
1 tsp baking powder
2 tsp baking soda
1/3 cup raisins or nuts or chocolate chips

Instructions
• Preheat oven to 350 degrees.
• In a mixing bowl, mash the bananas, and add in the honey, oil, and vanilla. Mix until well blended.
• Stir in the dry ingredients, and add in your choice of raisins, nuts, or chocolate chips… or try a combination of all three!
• For best results use a small loaf pan, 8 x 4.5 inches. Line the pan with parchment paper and add in your mixture.
• Bake for 40 minutes. Insert a toothpick in the center to test for doneness. If it comes out with excess batter on it, return
to the oven for 5 minutes. Let cool before slicing.

Note: This banana bread does not rise like the usual kind made with gluten, which is why it does better in a small loaf pan.
It is however, very moist, and very good.

Giv’er Miramichi is published by MCG Media 25