Ingredients:
1 cup Gluten-Free Cornmeal
1 cup Gluten-Free All-Purpose Flour
1/2 cup Coconut Sugar
1 tbsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3 Ripe Bananas, mashed
2 Eggs
1/3 cup Coconut Oil
1/2 cup Unsweetened Almond Milk
1 tsp Vanilla Extract
Instructions:
1. Preheat the oven to 350°F. Grease an 8x8-inch baking dish or line it with parchment paper.
2. In a large bowl, combine the gluten-free cornmeal, gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix the mashed bananas, eggs (or flax eggs), melted coconut oil, almond milk, and vanilla extract until well blended.
4. Add the wet mixture to the dry mixture and stir until just combined. Do not over mix.
5. Pour into the prepared pan and smooth out the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let the cornbread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. Store in a sealed container on the counter for up to 3 days or in the fridge for up to 1 week. Enjoy!
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