Saturday, April 19, 2014

Gluten free banana bread recipe that is actually crazy delicious!!!

I'm eating a piece as we speak lol This gluten free banana bread recipe is friggin' delicious so I decided to share it here since I felt it was wrong to keep it to myself, I even gave a little sliver to the kiddo and she was obsessed with it...
Where I stand on the whole gluten free thing...
Listen...I love gluten, LOVE it, but for the first time in my life, I had to try to avoid it. Anyone who has read a few of my posts will know that I had a thyroidectomy (1 year ago) since I had thyroid cancer (which you can read about here) and strangely enough, I started having this weird pressure in my back and chest after I would eat anything with gluten in it. I had been taking 16 x 500 mg calcium pills a day for quite some time to bring my levels back up post op (since I had pins and needles in my extremities) so I feel like maybe that had already messed something up with the chemistry of my stomach, and since gluten can trigger inflammation, I felt like it was irritating my stomach further (literally 5 minutes after I would eat something with gluten, I felt pressure on my chest and back area as if my stomach was puffing up a bit and pressing against my spine which was super weird, and it would last all day). When I would completely avoid gluten, I wouldn't get the pressure at all, this was devastating to me because I thought it meant I couldn't eat it anymore ever!!! I have had to stop eating other foods like raw apples, kiwis, peaches, (I can eat them if they've been cooked) since I suddenly began getting these weird in tolerances to certain foods (years before my thyroidectomy), so I figured this had become another one...sigh... Long story short, I stopped eating gluten for a month, and then re introduced it and strangely enough my stomach was ok with it again, so the break helped my stomach get back to normal as I was also reducing my calcium pills since my levels were stabilizing. Funny thing though, I did feel more energetic when I laid off of it after a couple weeks and lost about 6 pounds (the only change I made was cutting out gluten, not carbs), I also noticed less puffiness in the face and body which was nice lol, I did go back to it since however since it's very hard to avoid, and have gained the 6 pounds back, but every now and then, I like to cut it out again to give my system a gluten break lol. 

I love toasted whole wheat toast with peanut butter and jam in the morning for a quick bite, so I needed to find something to replace that ritual, and this recipe is a fabulous substitute! It came out so yummy, I couldn't believe it since gluten free gets a pretty bad rap. If you're looking to try a delicious gluten free banana bread recipe, stop looking and try this one!! I promise you'll love it!

WHAT YOU'LL NEED:
- 2 cups of gluten-free all-purpose flour (I used Bob's Red Mill brand)
- 4 eggs (I always buy organic free range hens eggs)
- 1 tsp Baking soda (also Bob's Red Mill as it is not chemically processed)
- 1/4 tsp salt
- 1 1/2 tsp xanthan gum
- 1/8 tsp nutmeg
- 1/4 tsp ground cinnamon
- 4 medium sized ripe bananas
- 1/3 cup of sugar (I like to use organic cane sugar)
- 1/2 cup unsweetened apple sauce (also organic)
- 1/3 cup vegetable oil
- 1 tsp pure vanilla extract (you want to use the real stuff!!)
- OPTIONAL: 1/2 cup chocolate chips (I made mine without them for a healthier option and it was        delicious!!)
- OPTIONAL: a little salted butter to spread over your warmed sliver...So yummy...

DIRECTIONS:
Start by pre heating your oven at 355 F,  and then pre grease your loaf pan (I use a little vegetable shortening). Mix your dry ingredients in one bowl, then mix all your wet ingredients in another bowl. Once all blended together nicely (it will be "elasticky" a bit compared to a gluten filled version because of the xanthan gum, so don't over mix, and don't omit the xanthan gum or your loaf won't puff up nicely and be firm) add the choco chips if desired. Transfer into your loaf pan (I like to place it on a flat pan in case it runs over...) and stick in the fully heated oven. I like to leave it in there for about 1 h 15 mins to 1 h 30 mins (I know super long...But I find with a gluten free recipe, it needs to be in there longer or the center stays mushy, I made that mistake the first time...) you will want to insert a skewer to double check on it if your oven tends to cook things quicker...(if it comes out clean, should be ready!). Let cool and enjoy!! Yum :) I know we all did this morning. xo


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