Reishi Banana Bread (GF + DF)
It's the time of year between Christmas and New Years when you can't expect much from anyone because no one can even recall what day of the week it is. I relish in this time and I also struggle to keep doing less. When in doubt of what tasks to complete and what to procrastinate a little more: I bake. I ran out of vanilla extract so I decided to use Rainbo's Reishi Mushroom tincture here instead. This recipe is GF and DF but you can sub just about anything here and it will still work out.
1 cup Bob's Red Mill GF Flour or all purpose*
1/2 cup almond flour
1/4 cup coconut flour
1 cup coconut sugar
1 tsp baking soda
1/4 tsp salt
3 - 4 ripe bananas, mashed
6 tbsp oil (you can use melted butter, melted coconut oil, or Melt's vegan butter, melted)
1 tbsp Rainbo Reishi Tincture or vanilla extract
Optional toppings: choc chips, extra banana, coconut flakes, pecans, etc.
* If using another GF flour, make sure it has xanthun gum in it or add 1/2tsp of it to this recipe.
Preheat over to 350F.
Line a 9 x 4 loaf pan, or two smaller ones with parchment paper.
Add dry ingredients to a medium sized bowl and whisk to combine. In another, slightly larger bowl, add the mashed bananas and remaining wet ingredients, mix well to combine. Add dry ingredients to the wet and mix until fully blended together. Pour into prepared loaf pan and leave as is, or top with chocolate chips, sliced bananas, shredded coconut, whatever.
Bake for 50-60 mins or until a toothpick comes out clean. Place on a cooling rack and if you can wait, let cool for about 15 minutes before diving in.