Who knew Gluten-free Banana Bread could taste so moist and delicious! The original recipe came from an old family friend. Pre-warning though.. before taking on baking this tasty bread you may have to make a trip out to grab some of the ingredients, since the flour combination is something that you may not have on hand.
Mix mashed bananas, eggs, coconut oil (melted), vanilla, brown sugar, and coconut sugar in a bowl.
In another bowl mix rice, corn, and almond meal flour. Add in baking powder, baking soda, salt, cinnamon, and nutmeg.
In a medium sized bowl stir in dry mix to wet mix, stir to good consistency. Add in the chocolate chips (optional). Then pour in baking pan, cook for 37 mins.
1/4 cupCoconut Oil Spray or Equivalant for cooking
2tbspMaple Syrupfor garnish
Instructions
Add all of the ingredients except for the coconut oil and maple syrup to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your waffle pan up with some cooking oil spray.
Pour batter onto the heated waffle iron, enough to cover the center and close the lid. Once the waffle is golden and slightly crispy, transfer it to a cooling rack or baking sheet.
I love keeping my waffles warm by placing them in a 200F oven until I'm ready to serve. Repeat the steps with the remaining batter.
Serve waffles with maple syrup or any other toppings.
To freeze, let cool completely and store waffles in freezer friendly bag. When ready to reheat pop in the toaster!