Well gluten free sisters…you may want to put a bib and a handywipe on your sensitive intestines for this one, because let me tell you: once you sample this banana bread, even REAL banana bread won’t cut it anymore. (Ok, that’s sort of lie because I have a recipe for the most fabulous “normal intestined people” banana bread ever, but this one comes in a VERY close second.)
In a perfect world, I wouldn’t be gluten or dairy free, as I loves me some mac and cheese (unfortunately, the explosive diarrhea I get after eating it indicates my body thinks otherwise.) Also, with PCOS, it’s best to stay away from it for now until I can figure out a way to knock myself up (although Honey Boo Boo’s mom had 4 kids by the time she was 32 and lives off a diet of funnel cakes, cheezy balls, and tater tots, so yeah.) Anyway, my point is: although all of this clean living stuff has made my body feel so much better, I am never going to get into the taste of kale, and most gluten free bread products taste like crap.
So I took matters into my own hands, and damnit. I’m proud of this banana bread. So proud that I completely forgot to take pics of the last loaf I made.
The recipe was inspired by a recipe I found on Mudspice, however I significantly modified it based on a few tricks I’ve learned about cooking banana bread over the years, and based on the fact that I didn’t want to use refined sugar or any butter/dairy. As I mentioned, I had a fabulous recipe I was using that wasn’t gluten free, so I used some of the same tactics for making THAT banana bread, and applied it to gluten free.
On the “fussy to make” scale it’s about a 5 or 6, in that it requires three bowls, a beater and an “alternating wet and dry ingredients” mixing technique at the end. You also should not eat this until the following day, as the flavors need time to “mellow”, and the bread needs to chillax and settle. Patience, grasshopper.
1 cup brown rice flour
2/3 cup chickpea flour
1/3 cup tapioca flour
1tsp baking powder
pinch of salt
3 very ripe bananas frozen, thawed, and peeled (the bananas will look almost black. Do not be afraid.)
1/4 cup plus 1/8 cup blue agave
1/2 cup canola oil
1 tsp baking soda
1/2 cup soy creamer (you may be able to substitute a non-soy based creamer, although I’ve never tried it)
1/2 cup chopped walnuts (optional)
Preheat oven to 350.
Dry mixture: Mix all of the flour, baking powder, and salt together in a medium bowl.
Wet mixture: In a separate bowl, combine the agave and the oil. Beat on high until mixture has a creamy pale yellow texture.
Add the eggs and beat again until everything is mixed.
In another bowl, peel the bananas and drain any excess liquid they may have released from the thaw. Mash them up good, and stir in the 1 tsp of baking soda. Add this to the wet mixture and stir.
Add about 1/3 the dry mixture into the wet mixture, stir completely. The add about 1/4 cup of the soy creamer. Stir. Alternate with 1/3 dry mix, stir, then the last of the soy creamer, stir, then add the last of the dry mixture and stir.
Stir in walnuts.
Grease a bread pan with baking grease of your choice (I use PAM which is not au natural, but it’s because I’m lazy.)
Pour mixture into pan and bake for 40-45 minutes. Bread will be golden brown on top, and firm to touch. Knife will come out clean. In my oven, 42 minutes is the perfect baking time for this bread.
Let cool for 5 minutes, and then remove from the pan and set on cooling rack. After a couple of hours (once there is no more steam emanating from it), wrap tightly in plastic wrap and pop it in the fridge. Cut the next morning, and serve. This bread is moist, non crumbly, and absolutely delicious!