Celiac Disease and Food Allergies Suck….But Our Food Doesn’t Have To!

Let’s Cook!

Gluten-Free Chocolatey Banana Bread

4 ripe bananas
3/4 of a cup of white, granulated sugar
1 teaspoon vanilla extract
1 large egg
1/3 cup oil (I prefer grapeseed or coconut oil)
1 cup all-purpose flour WITH xanthan or guar gum (I use Pamela’s brand for all my gluten-free baking needs)
1/2 cup Hershey’s cocoa powder
1 teaspoon baking soda (I use Clabber Girl…Go Terre Haute! Support Hoosier Business)
1/2 teaspoon kosher salt
1 cup dark chocolate morsels

Preheat oven to 350.
Mix mashed bananas, sugar, vanilla, egg, and oil on low speed until well-combined.

In a separate bowl, mix the dry ingredients, reserving a couple of tablespoons.

Slowly add the dry ingredients into the wet ingredients.

Coat the chocolate morsels in the remaining 2 tablespoons of reserved dry ingredients.

Fold the chocolate morsels into your batter.

Pour into a greased, 9 inch loaf pan. Bake at 350 for 1 hour and 10 minutes, more or less depending on how wonky your oven is.

While this video is made in jest, please understand the seriousness of celiac disease and food allergies. To learn more about celiac disease and food allergies, please visit the following sites:

Celiac Disease Foundation https://celiac.org
FARE: Food Allergy Research and Education https://www.foodallergy.org
Food Allergy and Anaphylaxis Network

https://snacksafely.com/food-allergy-anaphylaxis-network/