Gluten-Free Banana Bread

My Aunt Char has always been the renaissance woman in the family. As far back as I remember she has mastered every craft, hobby, and recipe she ever laid her hands on. In my apartment now, I currently have a quilt she hand-sewed in 1989 for my parent’s first christmas together, some odds and ends she gave to me for holidays and birthdays, and a church cookbook she has some of her infamous recipes in. Growing up, my mom was not super into baking, but encouraged my curiosity. My favorite recipe to make from the book was Aunt Char’s Banana Bread. Her 1985 version is full of gluten and bad for you sweetness, but here is a more modern version of her classic.



1 cup pure cane sugar [you don’t have to have sugar, the other ingredients will make it sweet already]

½ cup un-salted butter (0r ¼ cup unsweetened applesauce + ¼ cup low fat buttermilk)

1 Tbsp. Almond Milk

2 eggs (or ½ cup unsweetened applesauce)

2 cups Coconut Flour [I prefer Bob’s Red Mill]

1 Tsp. Baking Powder

1 Tsp. Cinnamon

1 Tsp. Himalayan Salt

3 Ripe or Overly Ripe Bananas

½ Cup Chopped Pine Nuts

Avocado Oil [to grease loaf pan]

The Steps:

Cream sugar and butter. Add eggs, milk and mashed bananas and mix well. Add sifted dry ingredients and chopped nuts. Your batter will have the stickiness and about the thickness of grits when you are done mixing. Bake in loaf pan, pre-greased with spray, at 350 degrees for 1 hour 15 minutes. If not cooked all the way through, add 10-15 more minutes.

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