If you stick to a gluten-free diet—whether it’s by choice or because you have Celiac disease or gluten intolerance—you know that gluten free baked goods can be hit or miss. Because the structure of most baked goods comes from gluten, GF substitutes can often end up hard and dry. Which is too bad, because we all want to treat ourselves to birthday cake or muffins or banana bread don't we?
Well, I've got you covered on the banana bread front, at least. This recipe uses two kinds of gluten free flours to recreate that soft savory bread we all love. Coconut flour and almond flour mix well to counterbalance the kind of drying effect that coconut flour has, and almond flour introduces that fattiness for that nice, soft baked goods feel. Adding in cinnamon helps balance blood sugar levels to potentially mitigate any post-snack sugar crash.
Gluten-Free banana bread recipe
Serves 8 to 10
3 bananas (2 overripe with brown spots, 1 fresh)
1 Cup almond flour
1/4 Cup coconut flour
2 Organic pasture raised eggs
2 Tbsp maple syrup
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1. Preheat oven to 350°F, and line a 9-inch loaf pan with parchment paper. Line the middle, letting the edges of the paper fall over the edge of the pan, and grease the sides with butter or ghee for easy removal.
2. Lightly mash two overripe bananas and add to bowl of a standing mixing. Add ghee or butter, maple syrup, vanilla, and eggs, and mix until thoroughly combined.
3. In a separate bowl, mix together dry ingredients.
4. Add dry ingredients to the banana mixture and mix until incorporated. Turn off mixer and use a spatula to give the dough a good stir.
5. Place dough in loaf pan. The dough is thick, you may need to use a spatula to even it out.
6. Cut your fresh banana in half lengthwise and press into the top of the dough.
7. Bake for 30 minutes, or until a cake tester comes out clean.
8. When finished, use the edges of the parchment paper to lift the banana bread out of pan.
Want another option? Stir some chocolate chips into the batter right before baking. Mmm, brings me right back to my childhood, just without the gluten. Also makes great muffins, just use muffin tin and cut the cooking time to 20 minutes or until toothpick comes out clean.