Healthified Banana Bread makeover

For years I've been making Healthified Banana Nut Bread and it's been awesome. Everyone who has ever tasted it, loves it and never even knows that it's not regular banana bread.

After shopping and restocking the fridge today I remembered I had 3 very ripe bananas that either had to become bread or, well you know. So I decided to make some banana bread. As I was getting out all of the ingredients I thought that it would be interesting to experiment with some Gluten Free Flour that D bought a while back (when I sent him to the store for Almond Meal - don't ask). As I was getting the Gluten Free Flour I noticed I had some Almond Meal left. Hmmm, why not? Usually I mix regular white flour with wheat flour so why not mix these 2? Then I thought, why not swap the sugar with honey and while I'm at it use Coconut Oil instead of Canola oil. Worst case scenario, it tastes like crap, I throw it away and never try to fuck with a baking recipe again. Best case, I have a NEW, healthy, Banana bread recipe. 

Original Healthified Recipe 

1 1/2 cups Gold Medal® whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup sugar

1/4 cup canola oil

2 egg whites

1 cup mashed ripe bananas (2 large)

1/4 cup fat-free (skim) milk

1 teaspoon vanilla

1/4 cup chopped walnuts or pecans, toasted*

My New Healthified Recipe    

1 cup Bob's Red Mill Gluten Free All Purpose Flour

1/2 cup TJ's Just Almond Meal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Pink Himalayan Sea Salt

1/2 teaspoon ground cinnamon

3/4 cup honey

1/4 cup Organic Extra Virgin Coconut Oil 

2 egg whites

3 med/large RIPE bananas

1/4 cup fat-free (skim) milk

1 teaspoon Bourbon Vanilla

(I didn't have any walnuts)

I had D taste the bread as soon as he got home but didn't tell him that I changed anything. He LOVED it! He couldn't even tell that I had changed anything OR that it was Gluten Free. SCORE! I now have a new Banana Bread recipe. I almost swapped out the fat-free milk for Almond Milk, but I'm still on the fence with Almond Milk. If it had more protein I'd be all over it, until then it resides in the house and has a purpose, but I'm not ready to bake with it yet.