Okay, there is nothing earth shattering about banana bread, I mean, banana bread is a very popular recipe. I get it. But I've never made gluten free, dairy free, cane-sugar free banana bread that wasn't a dry, crumbly, "I need a glass of milk now or I am going to choke to death," mess of a bread. So I'm glad it turned out so well. Because I LOVE banana bread! And I love saying things like, "Oh, yes, of course I will bring some banana bread to the brunch girl, no problemo...I have just the recipe."
And you know I'm trying to bulk up the 'baked goods' section of my recipe page, so of course I had to get this one in. As you might suspect, this is my near exact chocolate chip banana muffin recipe, tested as a "bread." Yes, you can slice it, but it's not for sandwiches, so I guess you can also call this banana cake. This is fabulous in the morning with a cup of tea. I like the muffin version for my kids as a snack at school, but something about the sliced version says breakfast. This is also quite tasty as a dessert topped with coconut vanilla bean ice cream.
Gluten Free Banana Bread
dairy free, cane-sugar freeIngredients:
-10 ounces of peeled banana (about 3 largish bananas)
-1/2 cup coconut sugar (3.0 ounces)
-2 room temp eggs (weighing 4.5 ounces with shell)
-3 tablespoons full fat canned room temp. coconut milk
-1/2 cup melted coconut oil
-1 teaspoon vanilla
-1/2 teaspoon liquid stevia
-80 grams sorogum flour (3/4 cup)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca starch (1/2 cup)
-1 teaspoon baking power
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum (if you can't use xanthan gum, try 1 teaspoon of psyllium husk instead).
-1 tablespoon cinnamon (or more if you like)
-1/4 teaspoon salt
-1 cup chopped walnuts (small pieces)
Preheat oven to 350 degrees
1. In a bowl add in the banana and mash it around for a bit with a fork until it's a wet mixture. Then add in all the other wet ingredients and mix everything with a hand mixer (or stand mixer) for 45 seconds on medium speed.
2. In another bowl, add in the dry ingredients (except the walnuts) and whisk everything together until everything is well incorporated.
3. In small batches, add in the dry ingredients to the wet ingredients and continue mixing with the hand mixer. Mix until everything is well incorporated.
4. Add in the walnuts and stir by hand.
5. Fill the bread pan with batter and top with chopped walnuts and coconut sugar
6. Bake for 50 - 55 minutes on the middle rack (use the knife test to check the middle). I baked mine for 55 minutes.
7. Allow the bread to cool for about 15 minutes, then carefully turn it out and allow it to continue to cool on a rack.
-Store in airtight container at room temp for 3 days.
*When baking, I suggest following the weight of the ingredients exactly (even the banana). This might mean investing in a small kitchen scale. I cannot guarantee results if the recipe is not followed as specified and measurements are not accurate...just sayin'.
*For wet ingredients use only a 1 cup glass Pyrex for measuring. *For dry, use metal measuring cups. And when measuring flours, spoon the flours into the measuring cup, then level off with a knife. Never pack in the flour.
*I use a 5 x 9 inch glass bread pan. I also line the bottom with some parchment paper.
My son LOVES to help momma in the kitchen.
This is one of his favorite treats.
Shared on: Allergy-Free Wednesdays, Allergy-Friendly Lunchbox Love