When planning for a festival, one very important factor to consider is FOOD! You are burning thousands of calories from running around, walking to and from the campgrounds, and of course dancing. While yes, it feels so good to get all festi-skinny, it’s so incredibly important to give your body the fuel it needs to stay energized and healthy. When I pack food for a festival I make sure to include as many superfood items as I can, lots of fresh fruit, and some hearty meals like egg salad or tuna sandwiches. I usually like to make some sort of delicious bread or granola bars that I can share with new friends. This gluten free banana bread is a recipe I got from my roommate (thanks to pinterest), and makes for a perfect breakfast or snack. I just made a batch to take with me to Summer Meltdown this weekend… although half the batch has already disappeared! 😛
It’s so delicious and moist you would never know it was dairy and gluten free. Mmmm!
This recipe is super easy to follow, and is definitely something you should use when you’ve got some bananas on their way out.
4 Bananas (very ripe)
1 tsp Baking Powder
1 tsp Baking Soda
2 C. Gluten Free Flower (I use Bobs Red Mill)
1/2 C. Chocolate Chips
1/2 C. Sugar (I usually use less, depends how sweet you like it)
1/2 tsp Vanilla Extract
1/4 tsp Salt
1/2 C Butter (I use Earth Balance to make this dairy free, up to you)
2 Tbsp Milk or non-dairy alternative
- Preheat the oven to 350 degrees F and lightly grease pan. I used a nice large square dish this time around, but you can certainly use a 9 x 5 loaf pan if you want.
- In a large bowl, combine flour, baking soda, baking powder, and salt. In a separate bowl, cream together the butter and sugar. Stir the eggs, milk, vanilla, and mashed bananas into your sugar mixture until well blended. Add the banana mixture to the flour bowl and stir to combine. Last, stir in chocolate chips and then pour your batter into the prepared loaf pan.
- Bake for 50-55 minutes, or until a toothpick comes out clean. I like to let my bread cool in the pan for 20-30 minutes before serving with a dollop of butter. If you’re taking it to a festival, it keeps well in a tight zip lock in the cooler, or can be kept in Tupperware. Mmmm!