Perfect recipe! I was up last night and couldn’t go to sleep, so I decided to try out this recipe. I didn’t have coconut sugar so I used date sugar which worked perfectly. I used Bob’s Red Mill 1 to 1 gluten-free flour. It turned out so perfect!!! I still can’t believe it! And keep in mind I’m not an experienced baker at all!! Love this!!!
I have to say it was one of the best g.free breads I’ve ever made, it is very moist and fudgy. I baked it in a 4.5 x 8.5 loaf pan instead of the larger size, it fit perfectly and baked beautifully. Next time I will add some chopped walnuts for added crunch and nutrition. Great recipe.
Just tasted one to make sure they would be good enough to give as a birthday gift for my brother and now i can’t stop eating them! Their texture is just like that of regular muffins. They are moist and have no hint that there’s no gluten or eggs in them! It’s nice to find a recipe that is easy and tastes delicious.
A delicious twist on banana bread – rich and chocolatey, but healthier, too – this loaf is gluten free and refined sugar free!
Get the full recipe and instructions here >> Chocolate Banana Bread (Gluten Free, Vegan, Refined Sugar Free) @ theprettybee.com