When Dana’s Bread was in business, the daily interaction between my customers and me was an energizing and rewarding part of my day. They would come to my shop for something—a cup of coffee, a loaf of bread, or a muffin—and I hoped to provide that for them, with gratitude and a smile. I hoped that they sensed my heartfelt appreciation for their coming to my shop and sharing their valuable time with me. Those relationships were at the core of my shop.
I’ve been lucky that some of my most endearing friendships (especially with the girls this year!) have evolved the same way—unplanned, unforced, unexpected, but so special and appreciated. This recipe is for those friends—past, present, and future. For me, baking has always been about giving, sharing, appreciating, and enjoying. I hope it is the same for you!
- 8.95 ounces measured all purpose gluten free flour (I used Bob’s Red Mill)
- ¾ cup quick oats (Bob’s Red Mill gluten free quick oats)
- ⅓ cup almond flour (almond meal)
- 2 tablespoons tapioca flour (or tapioca start)
- 3 teaspoons baking powder
- ¾ teaspoon baking soda
- ⅓ teaspoon salt
- ½ cup packed brown sugar
- ½ cup organic sugar
- ¾ cup expeller pressed coconut oil – melted, or safflower oil
- 1½ cup pureed ripe bananas (liquid measure)
- 1 tablespoons vanilla extract
- ¾ cup almond milk (unsweetened is best)
- ¾ cup mini chocolate chips (gluten free, vegan)
- Preheat oven to 350 degrees.
- Grease and flour a 9 x 9 inch baking pan.
- In a medium bowl whisk together flours, oats, baking powder, baking soda and salt.
- In a large bowl, whisk together brown sugar, sugar, oil, pureed banana, and vanilla until smooth.
- Fold the flour mixture into the wet ingredients until mostly mixed and then add the almond milk.
- Fold ingredients until incorporated and add the chocolate chocolate chips until just mixed. Do not over mix.
- Pour the batter into the prepared pan.
- Bake at 350 for approximately 45 minutes.