Tried & Tasted : Gluten Free Banana Bread

Not sure if it's the change in weather (rain on the horizon!) or just good old perks of pregnancy, but I woke up today with a serious craving for home made banana bread. Luckily I have a handful of friends I can count on to pass on solutions to these sudden, particular desires. 

Be it tasty salad dressings, salmon seasoning techniques, or healthful baked good options, it's usually Anne Parker who has all the answers. 

Here is a recipe she passed along via this site here.

Basically I used all the same ingredients provided - only substituting butter (and a little extra to boot) in place of shortening. AND, lots of chocolate chips. 

3 bananas 
+ 3 Eggs  
+ 1 Tablespoon of vanilla extract 
+ 1 tablespoon of honey 
+ 1/4 cup of shortening (butter) 
+ 2 cups of almond flour 
+ 1/2 teaspoon of sea salt 
+ 1 teaspoon of baking soda 

* And as many chocolate chips / walnuts / raisins as you might prefer. 

- We tossed the bananas, eggs, vanilla and butter & honey in the food processor and pulsed until thin enough to add flour, salt, baking soda & chocolate. 

- Bake at 350 degrees for approx. 50 minutes and serve. 

We're all looking forward to waking up with some real rain, and this bread with a bit of maple syrup for breakfast tomorrow morning. 

Also, speaking of Anne - here is a great little interview & kitchen tour she was featured in this week.
Excellent taste, that girl.