banana bread, recipe, gluten free, paleo

Martha Stewart Banana Bread- Cleaned Up! (No dairy & Gluten Free)

I had some left over old bananas so rather then throw them out I decided to make some Banana Bread, but of course being true to myself I had to clean them up! I took the classic Martha Stewart Banana Bread recipe and swapped out a few of the ingredients, in true Martha style it came out perfect!

  • 1/2 cup coconut oil
  • 1 cup coconut sugar
  • 2 large eggs
  • 1 1/2 cups gluten free baking flour (I use Cloud 9)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas (about 3)
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans (optional)
  1. Preheat oven to 350 degrees. Oil a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream coconut oil and sugar until light and fluffy. Add eggs, and beat to incorporate.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the wet mixture, and mix until just combined. Add bananas, coconut milk, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
  3. Bake until a fork inserted into the center of the cake comes out clean, about 45 minutes. Let rest in pan for at least 10 minutes, then turn out onto a rack to cool.
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