Best gluten-free Banana bread

Categories: Banana bread

So, I wrote a book! It all came about because of food sensitivities. This was one of the first recipes I played with in our new regime for my son’s gluten, dairy and egg-restricted diet. It’s healthy enough to be called a great breakfast and I have no hesitation in slicing it up for my family. The sweetness comes only from the very ripe bananas and a touch of maple syrup. Oat or rice flour work well here and the almond flour gives it a lightness and nice crumb texture. I have also used cup4cup in lieu of the oat or rice flour, and it was incredible. I will say that a free-range egg in here will give it extra lightness, but I have made this numerous times with a flax egg. (To make a flax egg simply mix 1 TBSP ground flax with 3 TBSP water and allow to sit for a few minutes.)

Ripe bananas are a must.

I make my own oat flour by blending it in the food processor. It gives it a great texture.

I sneak hemp and chia seeds in here, and nobody has to know. (I have kids!) Besides the sweetness of a ripe banana, the only other hit comes from a touch of maple syrup. Anyway, here’s the recipe to a great cake. I have only ever baked this in a 9″ round as it works so well this way instead of a loaf tin.

And, here’s my book. You can take a look inside on amazon and watch a video of recipes here. https://alifewithgusto.com/my-books/the-works/

Happy baking!

BANANA BREAD
This was one of the first recipes I played with in our new regime for my son’s gluten, dairy and egg-restricted diet. It’s healthy enough to be called a great breakfast and I have no hesitation in slicing it up for my family. The sweetness comes only from the very ripe bananas and a touch of maple syrup. Oat or rice flour work well here and the almond flour gives it a lightness and nice crumb texture.
Makes 1 x 9” cake
1 1/2 cups mashed banana, 3-4 bananas
1/4 cup melted coconut or vegetable oil
1/4 cup plus 2 tbsp maple syrup
3/4 cup milk
1 egg
1 cup brown rice or white rice flour
1 1/2 cups almond flour
1/4 cup hemp seeds
1 tbsp baking powder
1/4 tsp sea salt
1 tsp cinnamon

Grease a 9” round cake or spingform pan and preheat the oven to 350°F
In a large bowl, mash the bananas and add the oil of choice, maple syrup, milk and egg or flax egg.
In a separate bowl, combine flour, almond flour, hemp, baking powder, salt and cinnamon.
Mix the dry ingredients into the banana mix and stir well until combined.
Pour the batter into the prepared pan.
Bake in the center of the oven for 45-50 minutes or until a skewer inserted in the center comes out clean.
The cake will keep for 3 days at room temperature.

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