This weekend has been great, although I have to say, it would be even greater if I were hangin’ at Stagecoach right now with friends (SHOUT OUT!) – and probably most of the Los Angeles population!
I’m not sure about the entire musical line-up, but from what I’ve seen, Keith Urban & Rascal Flatts aren’t there anyway, so I’d really be in it for Brad Paisley and fun times with fun people in this AMAZING weather! I suppose since I already missed Coachella this year, I might as well call it a wash and make sure I hit up both of them next year! I can get into that. =)
Moving right along, I guess it’s time to talk about bread! The perfect lazy, eat out on your patio with a cup of tea, weekend morning bread! Packed with yummy banana, coconut-y goodness, chia seeds for omegas, and juuuust enough pop from the molasses & honey to keep it sweet.
And almosssssst vegan.
Gluten Free Dairy Free Coconut Chia Seed Banana Bread
This bread would be vegan if it weren’t for the honey, which I know some have issues with it in terms of the treatment of bees, etc. As far as I’m concerned (not strictly free from ALL animal byproducts), this is vegan, but for those of you who want something “truly” vegan, you can simply add in maple syrup or some more molasses in its place – easy peasy!
* 1 cup gluten free flour blend (I used Bob’s Red mill)
* 1/2 cup coconut flour
* 1/3 cup brown rice flour
* 1/4 cup oat flour
* 1/4 cup tapioca starch
* 3 Tbsp chia seeds
* 2 Tbsp ground flax seed
* 2 tsp xanthan gum
* 2 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
* 3 large bananas, mashed
* 1/2 cup coconut-flavored almond yogurt (any non-dairy yogurt would work)
* 2/3 cup honey
* 1/4 cup blackstrap molasses
* 1/4 cup coconut oil, warmed until liquid
* 1/4 cup rice milk (soy, almond, coconut, etc. would work)
* 1 tsp vanilla extract
* 1/4 cup coconut flakes for topping (optional)
Preheat oven to 350* F. Line a loaf pan with parchment paper, and grease with coconut oil on uncovered ends.
Sift together the flours, tapioca starch, xanthan gum, baking powder, baking soda, and salt in a bowl and set aside.
In the bowl of a stand mixer, combine the honey molasses, and coconut oil. Add the bananas, yogurt, rice milk, and vanilla extract. Add the dry ingredients to the wet ingredients slowly, mixing between additions.
Add in the ground flax and chia seeds. Once well combined, pour into prepared pan and sprinkle top with coconut flakes.
Bake about 45-50 minutes, checking at the 25 minute mark and covering with aluminum foil if browning too quickly. Bread is done when a toothpick inserted into the center comes out clean. Allow to cool in the pan for about 15 minutes before lifting out and allowing to finish cooling on a cooling rack.
Chopped walnuts, almonds or pecans would be PERFECT added to the batter before baking, as would dried cherries, blueberries, or even cranberries! Next time, next time!
Super cute banana bread hearts topped with banana slices, toasted coconut & sprinkled with chia seeds anyone?
Next time I’m dusting these with cinnamon.
And the company of this little rascal <3 <3 Looooveee loveeee…
All up in my GRILL! ha!
Keepin’ it short & sweet so I can get back to enjoying my day!
Happy Weekending, y’all!
Come back with a slew of Stagecoach pics….;)