If you guys read my last post you know that I had quite the time trying to make this banana bread! I guess all things happen for a reason and it was for the best that it didn't turn out the first time.  This time I was able to add a couple of ingredients that I didn't have on hand last time (and that I forgot to pick up) that I think just made it 10 times better!

Of course the bread is gluten-free (not that anyone could tell) and I didn't want to make it strictly paleo because I think the use of like pure coconut flour does change the flavor.  My goal was going for more of the traditional flavors.  I did use honey instead of sugar though and I also added cinnamon which helps reduce the impact that the sugars in the bread have on your insulin level.  So, all in all, I'd say it's not too shabby!

I was planning on sharing this recipe with you guys next week and doing a different one instead but the recipe that I had photographed previously was in the middle of the summer and I discovered the recipe on a cooking show.  I had written it down somewhere but with all the moving and packing and un-packing it has gotten lost and I just do not remember enough of it to be able to fill in the blanks!  So, I will have to do some looking around to see if I can find it because it is such a good one!

INGREDIENTS:

• 1/2 c butter
• 1/4 c honey
• 1 1/2 c dark chocolate chips
• 1 c pecan pieces
• 2 eggs
• 4 bananas (I use overripe ones that I've frozen)
• 1 1/2 c all-purpose gluten free flour mixture
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 1 tsp cinnamon