• Katherine Arthurs

Honey Roasted Cinnamon Banana Bread - Gluten Free

I believe the key to really good tasting + moist banana bread is how RIPE the bananas are. Wait until the skins are very brown, even black - then its TIME. The natural sugars in the bananas have come out + the flavor is that much more intense.

I love the addition of roasted bananas on top - who doesn't love a little frosting on their cake? Okay, this isn't cake or frosting, but its a topping + it makes me happy! The more bananas the better.

Plus - random fast - I don't like eating bananas raw - like I won't go over + peel one to chow down. I'm a little bit jealous of people that can. I would love to just grab one + go.

Honey Roasted Cinnamon Banana Bread

I made it gluten free + dairy free

5 very ripe bananas

1 teaspoon cinnamon, divided in half

1/2 cup high quality honey + 1 tablespoon

1/3 cup melted coconut oil

2 large eggs

1/4 cup coconut milk

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1 3/4 cups Gluten Free Flour Blend

Preheat your oven to 400F. Line a baking sheet with parchment paper. Slice 3 of the bananas length wise in half + place on the baking sheet. Drizzle with 1 tablespoon honey + 1/2 teaspoon cinnamon. Roast for 12 minutes. Remove from oven + let cool.

Turn the oven down to 350F. Line a loaf pan with parchment paper or grease with coconut oil.

In a medium sized mixing bowl, beat the coconut oil + 1/2 cup honey together (works best if you use a room temperature or warm bowl to keep the oil melted). Add the eggs and mix together. Add the 2 bananas, coconut milk + vanilla extract. Then add the remaining dry ingredients - don't forget the rest of the cinnamon, 1/2 teaspoon. Mix with a rubber spatula or wooden spoon to combine.

Pour the batter into the prepared pan. Top with roasted bananas - see picture for how I did it.

Bake for 55-65 minutes. Using a toothpick or thin small knife, insert it into the center to see if it is done. If not, bake for another 10 or so minutes.

Remove from oven and let bread rest for 10 minutes in the pan. Transfer to a wire rack to cool for an additional 10 minutes before you slice into.

Enjoy! I love slicing a piece + toasting it for crispy edges!