04 Nov Smashed Banana Chocolate Chip Walnut Bread (Gluten Free)
There is something about banana bread baking away in the oven that feels like home. This easy and ridiculously flavorful Smashed Banana Bread is everything you remember without all of the excess fat, white sugar and white flour. I replaced the white sugar with extra bananas, tons of pure vanilla and just enough real maple syrup for sweetness. I also swapped white flour (which causes bloat and weight gain) with a trio of healthier, high fiber gluten free flours. Why three flours and not just one? I swear it’s not to make life difficult! The reality is if you’ve ever baked gluten free desserts, then you know how challenging it can be to create the lightness and texture of traditional baked goods with gluten free flours. Having a variety of gluten free flours on hand (like my three favorites listed below in the ingredients) is a must for gluten free foodies. And if you’re not gluten free? I bet you’ll still LOVE this bread and it won’t cause the bloating that you’re used to with traditional banana bread. Skip the chocolate chips and walnuts if you’d like, though they do make this bread extra delicious. And yes, this is the “Smashed” Banana Bread I fed to the crew on Boston’s best rock station WAAF. If you heard the interview you know why smashed is in quotes ;). Use a square 9X9 inch glass baking pan or pie plate and make sure not to over-mix the batter. Last but not least, check out my “What’s the Balance?” section at the bottom of the recipe to learn how to incorporate this delicious goodness into your diet while still burning fat!
Smashed Banana Chocolate Chip Walnut Bread (Gluten Free)
Makes 9 – 12 servings
- Your favorite all natural cooking spray (gluten free)
- 4 large ripe bananas, thick sliced
- 1 large organic egg plus 1 egg white, brought to room temperature and slightly beaten
- 6 tablespoons organic butter, melted or coconut oil, melted
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 teaspoon vinegar (like apple cider vinegar)
- ½ heaping cup pure all natural maple syrup
- 1 cup Bob’s Red Mill Gluten Free Oat Flour
- 1/3 cup cup Namaste Gluten Free Perfect Flour Blend
- 1/3 cup Arrowhead Mills Gluten Free Brown Rice Flour
- 1/3 heaping teaspoon sea salt
- ½ teaspoon gluten free baking soda
- 1 teaspoon gluten free baking powder
- ½ cup chopped walnuts (optional)
- ¼ cup organic mini dark chocolate chips (optional)
- Preheat oven to 350 degrees.
- Spray sides and bottom of a small 8X8 or 9X9 glass pan with cooking spray.
- Place bananas in a large bowl and mash with a fork or potato masher until they start to liquefy but still really chunky. Whisk in remaining wet ingredients (eggs through maple syrup) just until combined. Set aside.
- In a separate medium sized bowl, whisk together all of the dry ingredients (oat flour through baking powder) until combined.
- Fold dry ingredients into wet ingredients in 2 batches until just combined (don’t over mix!) Gently stir in walnuts and chocolate chips. Pour into prepared glass pan and bake immediately for approximately 40 minutes or until a toothpick inserted in the center of the bread comes out clear.
- Let cool for at least 20 minutes. Store in an air tight container or plastic wrap in the refrigerator.
SO, WHAT’S THE NUTRITION BALANCE?
This recipe is mostly carbohydrates and fat and it’s higher in carbs than most meals I make simply because it’s dessert! Here’s what I recommend: have a light dinner of lean protein like grilled chicken or shrimp for example, plus some green veggies. Then follow the meal with this dessert. The balance of protein, fat and carbs is a good thing! Or serve a small slice of this with a serving of protein like egg whites or a protein shake (protein powder plus water and ice) in the morning for breakfast. Or just have it as it is when you want as a healthy splurge!