Recipe for Gluten Free Banana Bread
Servings: 0
Ingredients
- *3 oz. brown rice flour or teff flour
- *3 oz. almond flour
- *1.25 oz. quinoa or sorghum flour
- *.75 oz. ground flax meal
- *1/2-3/4 cup organic sugar
- *1 teaspoon baking powder
- *1 teaspoon ground cinnamon or cardamom
- *3-4 large very ripe bananas
- *2 eggs preferably organic and free-range
- *1/2-3/4 cup buttermilk use the smaller amount if using 4 bananas
- *1/2 cup organic salted butter browned in a cast-iron skillet over low heat for 5-7 minutes (make sure you don't burn it) and allowed to cool
- *1 teaspoon all-natural vanilla extract
- *3/4 cup gluten-free chocolate chips- optional or glaze made from 6 tablespoons organic powdered sugar, 2 teaspoons water, and a pinch of ground cinnamon or cardamom)- optional
Instructions
- 1. Preheat the oven to 350 degrees F. and butter/oil a standard loaf pan.
- 2. In a large bowl, whisk the flours with the sugar, the baking powder, and the cinnamon.
- 3. In a blender, process the bananas with the eggs, the buttermilk, the cooled brown butter and the vanilla.
- 4. Pour the banana mixture into the flour mixture and combine with a rubber spatula. Fold in the chocolate chips, if using, then transfer batter to your prepared pan.
- 5. Bake for 55-60 minutes, or until a toothpick inserted in the center of the banana bread comes out clean.
- 6. If you are going to glaze the bread, mix the powdered sugar, water, and optional cinnamon together with a fork until the desired consistency is reached. Add a bit of water if you want it thinner, or more powdered sugar if you'd like it to be thicker. Set aside and wait to pour it on until the bread has cooled if you want the glaze to set (like in the pictures here); if you want it to seep in, you can glaze the bread while it's hot.
- 7. Glazed or not, allow some time for the bread to cool before slicing, if possible.