Chunky Monkey Banana Bread (Simple, Gluten-Free Baking)

minibananabread

Quick to the Table

Stephanie Kanoeola Megumi Wong

Baking, especially gluten-free baking can be quite intimidating. There’s a level of precise measuring that usually keeps people from exploring what goodness they can create with a little bit of patience. Fortunately for you, I don’t have much time for fussy baking – so my recipes, and more importantly, my ingredients will always be something that even the amateur can handle.

On a recent adventure to explore gluten-free sweet recipes for a client of mine, I was inspired to use-up a few old bananas that turned too yellow for my liking. Armed with all of the baking essentials, I was ready to dive-in to the adventure of making a simple, sweet treat.

What are the “Eat Life Whole” baking essentials?

  • Baking Soda
  • Baking Powder
  • Sea Salt
  • Vanilla
  • Coconut Sugar
  • 3 easy-to-use gluten-free flours: coconut flour, almond flour, and brown rice flour


Banana Bread Battle

Since I had all of these in-stock, the first real question I had to ask myself was, WHAT FLOUR?

Instead of choosing, I decided to have a Banana Bread BATTLE, where I sampled the fluffiness of brown rice flour vs. the density of coconut and almond flour.

Let the battle begin.

This super moist banana bread recipe uses brown rice flour as the main ingredient. It fluffs up like regular, white/wheat flour banana bread and the “nutty-ness” of the granules work amazingly well with the sweetness of the over-ripe bananas. Once the loaf is baked and cooled, store it in an air-tight container or plastic wrap to keep it from drying out. It tastes best slightly warm with melted butter.

Brown rice flour is high-in-fiber and vitamins and is a great gluten-free flour alternative for quick-breads, thickening soups and gravies, shortbreads and coating foods.

Ingredients

2 1/2 cups brown rice flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
2 eggs, beaten
6 ripe bananas, mashed
1/3 cup coconut sugar
1 teaspoon vanilla extract
1/4 cup melted coconut oil

Optional Additions
1/2 cup walnuts
1/3 cup cacao nibs
1/3 cup dark chocolate chips

Steps:

  1. Preheat oven to 350 degrees and grease bread pan with coconut oil and a paper towel.
  2. In a large bowl, mix rice flour, baking soda, sea salt, baking powder, and cinnamon.
  3. In a separate bowl, mix the eggs, mashed bananas, coconut sugar, vanilla, and melted coconut oil.
  4. Add banana mixture to dry mix and stir until well combined.
  5. (Optional) – fold in walnuts, cacao nibs, and/or chocolate chips (I added all 3)
  6. Pour batter into your bread pan.
  7. Bake for 50-60 minutes, or until a toothpick comes out clean.

Adapted from Gluten Free Confessions: http://www.glutenfreeconfessions.com/2011/03/30/banana-bread-i/

Makes 1 loaf

Who is the winner?
After a few friends from Shutterfly sampled the two recipes, they voted Chunky Monkey Banana Bread as the winner…due to taste, texture, and flavor!

If you are interested in seeing (and tasting) the difference between this recipe and the coconut/almond flour version, head on over to the Banana Bread Fudge (Low-Carb, Paleo friendly and Gluten-free) recipe.


Read more

What is Gluten-Free (and is it really better for you)?
Top 5 Gluten-Free Pantry Staples
Gluten’s Secret Hiding Places
Banana Bread Fudge (Low-Carb, Paleo-friendly and Gluten-Free)

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Thanks for reading! My name is Stephanie Wong and I am a certified holistic health & nutrition coach, home-grown natural food cook, lover of all things ginger, and a strong believer that strength is beauty. [read more...]

Comments...

  1. Amanda says:

    This bread looks so moist. Have you tried brown rice flour for regular sandwich bread? I wonder if you can change out an ingredient or two to make it sandwich bread.

    • stephanie says:

      Hi there. No I haven’t tried brown rice flour for regular sandwich bread…but I must add that to the list! Great suggestion.

  2. Cornelia says:

    Banana, chocolate and walnuts in one bread, yum! :D

  3. tanyap says:

    I made this last night and it was DELICIOUS!! Thank you so much for bringing this into my life!

    Also just wanted to make sure you ladies knew that you had listed in the Steps “nutmeg”, “honey”, and “pecans”, but those items were not on the Ingredient list.

    • stephanie says:

      Hi there! Thanks for catching the mistake on the pecans, nutmeg, and honey. I forgot to remove those from the original recipe. Instead we went for coconut sugar (instead of honey) and walnuts (instead of pecans)…and nixed the nutmeg.

      Glad you enjoyed the Chunky Monkey goodness!!!! It freezes well too!

      -Steph

  4. Kelly says:

    HI, this didnt turn out so well for me. It looked great baking, but fell after it came out of the oven and was extremely gummy the next day. I ended up throwing it out after 2 pieces because the texture was completely gummy and chewy. Can’t figure out what I did wrong, I followed the recipe exactly, maybe because I live in high altitude? I am new at GF baking also.

    • stephanie says:

      Hey Kelly. Ahh this is horrible that it didn’t turn out. I’ve had a few folks make it and it turned out great – super moist and similar to the fluffiness of traditional banana bread. Are you sure the baking powder and baking soda measurements were right? Those two are key ingredients that help with “chemical leavening” (to get those air pockets and nooks & crannies).

      I personally am not the most seasoned baker to help make adjustments according to your altitude – so I do apologize. I just found this link for a Gluten-Free Baking Blog (the Art of Gluten Free Baking). Maybe she can help?

      Our gluten-free recipes tend to use up to 2 different flours, whereas more sophisticated gluten-free baking require 3-4 flours. We try to go for simple.

      Hope that helps a bit and THANKS for writing us your feedback.

      -Steph

  5. Skylor says:

    Looks pretty darn awesome to me- I’m makin it tonight!

  6. Nancy says:

    I have everything to make this except for the coconut oil. That stuff is expensive! It is required or can I use a different type of oil like canola oil?

  7. Krisha says:

    This was by far the best banana loaf I have ever eaten. Extremely moist, tasty, crunchy on top. I added the nuts and both choc chips (Ghirradelli) and coco nibs. Amazing.

    • stephanie says:

      Hi Krisha! So glad you enjoyed it. It’s a little different, but definitely yummy, especially when you get the crunchy top. Reminds me of muffin tops – my favorite parts of morning muffins! Thanks for sharing the success continue to enjoy those little bites!!!

      -steph

  8. Mindy says:

    I tried this today (I subbed regular sugar for coconut sugar) and the taste is great, the texture is good especially for a gluten free bread, but I wanted to warn people, this made a HUGE loaf! It puffed up and over the sides of my pyrex loaf pan, which is pretty big to begin with, and spilled all over my oven. Next time I might try it as muffins so I can easily freeze part of the batch.

    • stephanie says:

      What a great suggestion to freeze part of the batch as muffins! Sorry it exploded all over the oven. Uggh :( I’m thinking maybe the baking soda/baking powder ratio may have been slightly off. I’ll need to remake the batch (it’s been awhile). Glad you enjoyed it though and THANK YOU so much for sharing your ideas with all of us.

Trackbacks

  1. [...] now on to the recipe. This recipe was inspired by Eat Life Whole’s Chunky Monkey Banana Bread (If you haven’t seen their blog, definitely check it out). I love their simple ingredients [...]

  2. [...] On MLK day, I tried out a gluten free banana bread recipe. [...]

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