I saw this gluten-free banana bread recipe on one of my favorite blogger’s Facebook page last week and I just knew I would have to try it soon. Julie at Whole Food, Real Food, Good Food is always sharing lots of yummy-looking recipes and they are all completely gluten-free (as well as dairy-free and refined-sugar free). I asked my daughter if she wanted me to make banana bread for breakfast recently and she enthusiastically replied, “YES!!! Oh, yes, yes, yes!” (She’s not dramatic at all, I promise…) 😉 Anyway, I almost always have all of these ingredients on hand (though, the almond flour is a new one for me), so it was super quick and easy to make this for breakfast without any prior thought.
And it turned out great! I honestly didn’t know what to expect when I put it in the oven, but it was really moist and tasted very good. To quote my five year old daughter, “Mom, you have to try your own cooking! This is so, so good!” Of course, this made me laugh because 1) I was eating a piece as she said this and 2) does she think that I make food for them and then not eat it myself??? After I told her I liked it, as well, she then went on to say, “You have to let me eat this tomorrow, too!” And then my two boys added “I like this, Mommy” and “I like this, too!” That’s really about as good as it gets when I feed them. I’m happy when they simply eat what I make…so to get verbal positive feedback, too? Well, that’s just ‘icing on the cake!’ 😉
Gluten-Free Banana Bread
Recipe Source: Whole Food, Real Food, Good Food
- 3 eggs (local, pastured is ideal)
- 1/4 cup coconut oil, melted
- 1/2 cup raw honey
- 2 large, ripe bananas
- 3 cups almond flour
- 3/4 tsp baking soda
Preheat the oven to 325 degrees. In a blender, mix together all ingredients. (You could also mix this without a blender, but that’s the method I used.) Pour batter into an un-greased 8 x 8″ square pan. Bake approximately 40-45 minutes, or until the middle is firm to the touch. Let cool, cut into squares, and enjoy!
And just a quick update on my recent post Gluten-Free for Thyroid Health: I’m in the process of starting to work with a registered dietitian/nutritionist to possibly wean myself off of my ‘lifetime’ thyroid medication. As I’ve been reading and learning about all the ways food/nutrition plays such a HUGE role in our overall health, I’ve been seeing more and more about the connection between hypothyroidism and gluten. Most people who have thyroid problems are also sensitive to gluten. So, once I get all of the insurance stuff figured out, my plan is to have LEAP MRT testing done, which basically tests for numerous food and chemical sensitivities. If I’m going to cut out a specific food for possibly the rest of my life, I want to be POSITIVE that there is good reason for this. I had cut WAY down on gluten over the past several weeks (never going the whole way, though), but…I’m now going to be adding wheat back in for a few weeks and attempt to go back to my ‘old’ way of eating until I get this testing done. The test results are most accurate if my diet remains as unchanged as possible. I was actually enjoying eating less wheat and after a few weeks with very minimal gluten, I decided to eat a large homemade wheat roll with some butter…and then about an hour later I got a big headache. Kind of makes me wonder if those were connected? It could have been a total fluke, but I typically don’t get headaches anymore (unless I’m dehydrated, which wasn’t the case this time)…so it certainly has me thinking. Anyway, that ended up being a not-so-short explanation of what’s going on right now. I’ve been avoiding gluten, now I’m going to add it back in for a while, get tested, and then see where that leads me. I plan to share this whole journey on my blog as I go through the testing, get the results, and manage my nutrition/diet going forward. I’m kind of looking forward to it…it’s like a big science experiment!! Of course, I don’t really want to give up gluten for life, but…if it’s going to help me manage my thyroid health naturally (without a lifetime medication), then it’ll be worth it. I will keep you posted!
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