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