May marks the beginning of Celiac Disease Awareness Month, so today we are sharing a great bread recipe that is both gluten and dairy free:
Orly’s Gluten Free Banana Coconut Walnut Bread
Recipe courtesy Blends by Orly.
3 large ripe bananas, mashed well
½ cup (about 110g) canola or vegetable oil
2 large eggs, beaten (100 grams)
½ cup (100g) powdered sugar
1 ¾ cup (220g) Sydney Blend
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp cinnamon
1 tsp vanilla extract
2/3 cup (50g) desiccated or shredded coconut
1 cup (115) walnuts, chopped (optional)
Heat: Preheat oven to 350 degrees F (180 degrees C). Spray the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan with a non stick vegetable/flour spray.
Mix: In a large bowl combine the Sydney Blend, powdered sugar, baking powder, baking soda, salt, cinnamon, coconut and walnuts. Set aside. In another medium-sized bowl combine the mashed bananas, eggs, oil, and vanilla. Lightly fold the banana mixture into the flour mixture until combined and the batter is thick and chunky.
Bake: Transfer the batter into prepared loaf pan. Bake until banana bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.