Some of my fondest childhood memories are from the times I spent in the kitchen with my Mom.
My loving Mama had limited sewing abilities and yet she slaved over the the cutest little aprons for my sisters and I, and even made us tiny matching oven mitts with little dancing teddy bears all over them.
Originally, for me, I loved baking because it was the chance to get to wear the cute baking outfits I loved so dearly. Then later, I would find myself pulling up a stool next to my Mama in our little country kitchen, because I loved the special memories her and I would make as we mixed, poured, stirred and waited anxiously for the oven timer to ring at us.
One of my first jobs as a young enthusiastic teenager, was at an authentic Italian bakery. This opportunity solidified my everlasting love affair with baking.
I still feel like I was living the dream since I got to work doing one of my favorite things and they didn’t even care how many cannolis and cream puffs and pastries and icing and macaroons I taste tested.
Fast forward 17 years (I cannot believe I just typed that) and I’m still in love with all things baking, but I have been successfully incorporating some gluten free recipes into our lives due to old lady tummy issues.
If you have someone you love who is gluten free, THIS is the recipe that will make them love you forever. If you bake this up WITH them, they will probably love you for forever and a day.
Ingredients
Wet Ingredients:
3 extra ripe bananas (mashed)
¼ cup of coconut oil (or substitute for melted butter)
¼ cup maple syrup
2 teaspoons vanilla extract
2 large sized eggs
Dry Ingredients:
¼ cup coconut flour
1 cup millet flour
2 teaspoons baking powder
1 teaspoon all spice (or cinnamon)
Optional chocolate chunks
Instructions:
Preheat the oven to 350F
Grease up a loaf pan.
In a medium-large bowl mix all the wet ingredients together.
In another small bowl mix the dry ingredients.
Stir the dry ingredients into the wet, mix until most of the lumps are gone.
Pour the batter into the loaf pan.
If you’re feeling risky, drop big chunks of chocolate into your batter.
Shake loaf pan until batter is smooth. (this eliminates any air bubbles from forming in your loaf)
Bake for about 45 minutes. (or until a toothpick inserted into the center of the loaf comes out clean.
Allow to cool for a few minutes and then remove from pan
Let cool and then slice and serve.
This recipe is tried and true and all the baking lovers and cannoli enthusiasts wont even know that there isn’t a drop of wheat in this recipe.
Nope, just good tasting goodness that will have you scribbling this recipe down on a 4 by 6 card in no time and adding it the classic recipes you keep protected in your recipe box.
All babies born post 1998 may not know what a recipe box is, but trust me, you may need one in case this whole Pinterest thing doesn’t catch on. 😉
Happy Friday lovelies!
I hope this recipe comes in handy this weekend when you feel the urge to make some memories stirring, pouring and cracking with the ones you love, in your kitchen.
