Gluten Free Banana Bread

So I LOVE banana bread. At the same time, I am also super fussy when it comes to the flavour combination, texture, etc., and between Spawn and myself, we have several dietary requirements. (TL;DR: this banana bread recipe is gluten free, nut free, dairy free, contains no refined sugars and is bloody amazing!)

Anyway, I have been hunting (without success!) for a banana bread recipe FOREVER. Until now.
I am in a few facebook groups with this amazing goddess, Angie. She is like the dietary requirement queen. I bow down to her, in my head. Probably would bow down to her in person, if I ever saw her walking down the street, LOL.
She shared this recipe, and I tweaked it minutely, purely because her recipe contained white sugar *hiss* and that stuff is satanic when ingested by Spawn! I also made the second batch dairy free, by substituting the milk with coconut milk, so my friend's little girl could have some. Fairly certain I'm her favourite now! ;)

Soooo.... Without further adieu, I give you this glorious banana bread recipe! Even if you don't have a tonne of dietary requirements, you'll probably love this bread, and would never guess it contains nothing unhealthy!

INGREDIENTS:
3 overripe bananas, mashed
130g unsalted butter, melted
2 eggs
2 tspn vanilla extract
1 tspn ground cinnamon
2/3 cup coconut sugar (or raw sugar if you don't have coconut - I hear they're similar!)
2 tbspn milk of choice (I have only used light and coconut milk, but am fairly certain any milk would work!)
1 1/2 cups GF self-raising flour (you could easily just use regular SR flour if you don't need it to be GF)

METHOD:
Preheat oven to 170 degrees, then grease and line a loaf tin.
In a large bowl combine the mashed banana and butter, mix to combine, then add the eggs, vanilla, cinnamon, sugar and milk, and mix until well combined. Add the flour (I do it in two lots, as GF flour is awfully messy) and try not to over-mix.

Pour the mix, which should vaguely resemble pancake batter, into the loaf tin, then put into oven for 1 hour 10 minutes, or until skewer comes out clean.

OMG, you smell so good!

Allow to cool slightly before placing on cooling rack to cool further, then slice and enjoy!
Apparently the bread lasts in an airtight container in the fridge for five days, but I haven't had a chance to test that out yet. :)


Enjoy!

- L. x

mmm, tasty. Want some? ;)