@KylaBeland

4 weeks ago

I’ve been missing Hawai’i extra lately, especially all the ono foods 🥲 so I had some ripe bananas that I forgot to use and decided to make banana bread with flavors from islands (but gluten free of course) It seriously was the yummiest banana bread I’ve had yet. Even my non-gluten free family members loved it!

Dry ingredients:

- 1 1/2 cups 1:1 gluten free flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt

Wet ingredients:

- 2 eggs
- 1 tsp vanilla extract
- 1 1/4 cups ripe bananas (I used 3 medium bananas)
- 1 (8-ounce) can crushed pineapple with juice (bonus points if its Dole)
- 1/2 cup melted coconut oil

Add-ins:

- 1/2 cup macadamia nuts, dry roasted & chopped
- 1/2 cup unsweetened coconut flakes

Directions:

- Preheat oven to 350 degrees
- Grease your loaf pan (I greased with ghee)
- Dry roast macadamia nuts until slightly browned (it took literally a few minutes)
- Once nuts cooled, chop them up. Set aside.
- Combine dry ingredients. Mix and set aside.
- In a separate bowl, mix wet ingredients.
- Add your dry ingredients to the wet. Mix well but don’t over mix!
- Add the roasted, chopped macadamia nuts and unsweetened coconut flakes. Gently fold in.
- Pour batter into greased loaf pan.
- Bake in oven for 53-60 minutes at 350 degrees (I took mine at 53 minutes and it brown on the outside but still moist on the inside)
- Use a clean knife or toothpick to make sure batter is cooked inside
- Allow banana bread to cool completely before cutting

Next up: mango bread!

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