Gluten/Dairy Free banana hemp bread

A couple of trips ago to Costco I bought some raw shelled hemp seeds. I was almost out of the hemp protein powder that I normally use in my smoothies and thought I'd try the hemp seed instead. The following morning I made a smoothy and while the seeds mixed really well and had a wonderful consistency, I wasn't to fond of the flavor. It wasn't bad but it really drowned out the flavor of the cup of berry mix I love to taste. So here I am with a big bag of hemp seeds and not sure what to do with them. 

Fast forward a few weeks. I'm in the kitchen and really have a hankering, yes I said hankering, for something bread like.  My husband, and I have been trying to watch our carbs. He is out of town on business for the day and not here to keep me on track by the way. I'm on day three of no honey in my tea, no gluten free cinnamon toast with my eggs, and no bananas in my smoothy. Speaking of bananas, I look over at the bananas hanging on the banana basket, so ripe the tops are about to break from the weight of them when it hits me, I'm gonna make the kids some banana bread.  Grabbing my phone, I pull up a standard banana bread recipe online and do some major tweaking to make it gluten free and dairy free and with as little amount of carbs as possible with the ingredients I have on hand. The original recipe called for a cup of sugar and I figured if I was substituting a cup of dry ingredients with a tiny teaspoon of liquid stevia I would need something dry to balance it out. This is where the hemp seeds come in. Finally I found another use for them!

 I tested the finished product out on my kids because as many of you know, kids are natural born food critics. They raved and forced me to try a slice...or two:) Sorry husband! So here is my creation. Feel free to comment if you get a chance to make them, I would love the feedback. 

2 cups gluten free flour mix (I use namaste foods perfect flour blend)

1/4 cup raw shelled hemp seeds

1 tsp baking soda

1 tsp baking powder 

1/2 tsp cinnamon

1/4 tsp salt

1/2 cup coconut oil 

1/2 tsp gluten free vanilla xtract 

3 eggs or equivalent substitute

1 tsp alcohol free liquid stevia ( or 1 cup sugar if you prefer)

3-4 medium overripe bananas smooshed or 1 1/3 cup.

Preheat oven to 350 degrees

Grease baking dish

Mix all dry ingredients in large bowl

Mix all wet ingredients in small bowl

Combine wet and dry ingredients and mix. 

Form loaf in baking dish ( I used a 8x 6 x 2 glass Pyrex dish) It helps to put cooking oil on your hands.

Bake for 40-45 minutes or until knife comes out clean.

Note: If using another dish to bake like a loaf pan or muffin tin you may need to adjust cooking time. 

Also a handful of chopped walnuts would be tasty to throw in If you have some on hand.