You may have noticed that I have been off the air for a while. I ran into some technical difficulties, but after considerable effort, I am back online, a bit wiser about the workings of website software, and a much happier camper to be sure. Perhaps some comforting banana bread is in order.
Frankly, developing this recipe took a lot of work. My goal was to recreate one of my husband’s favorite taste memories and not my own. He has vivid memories of a moist banana bread sweet with plenty of nuts and bananas, which was sold at the health food store he worked at during college. Twice a week, the bakers would arrive early with cases of the bread still warm. He would always set aside a loaf, because they would sell out fast. That was before he was diagnosed, of course.
“Next time, make it a little moister (or sweeter or buttery…)” he would say to me. Finally, after numerous trials, he said, “That’s it!” So, in addition to this gluten free banana bread, I am afraid that I have created a foodie!
It’s so good to be back. I’ve missed you.
Homemade Banana Nut Bread
Ingredients:2 ¼ cups / 340g / 11 ¾ ounces Jean Ann’s GF Multigrain Flour Blend (see recipe below) or other rice flour blend 1/3 cup / 36g / 1 ¼ ounces ground flax seed 2 tsp xanthan gum 1 teaspoon salt 2 teaspoons baking soda 1 tsp baking powder 1 tsp allspice or cinnamon (optional) 1 cup / 100g / 3 ½ ounces chopped pecans/walnuts (optional) 4 large eggs 1 cup / 226g / 8 ounces vegetable oil or melted butter 1 cup / 200g / 7 ounces white sugar 1 cup/ 220g / 7 ¾ ounces brown sugar, packed 2 tsp vanilla 2 cups / 450g / 16 ounces mashed overripe bananas (5-6 bananas)
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease and flour two 9×5 inch loaf pans or grease one bundt pan.
- Measure the flour, flax seed, xanthan gum, salt, baking soda, baking powder, spice, and nuts into a large bowl.
- In a separate bowl, whisk eggs and slowly add vegetable oil or melted butter to emulsify.
- To wet ingredients, add sugars and vanilla and beat until smooth.
- Add mashed bananas to wet ingredients and stir to combine.
- Add dry ingredients gradually into wet ingredients and stir until just blended.
- Divide the batter evenly between the two loaf pans or into 1 bundt pan.
- Bake for 50 minutes to 1 hour, until a knife inserted into the crown of the loaf comes out with barely moist crumbs or until internal temperature reaches 210F (99C).
- Let the loaves cool in the pan(s) for at least 15 minutes, then turn out onto a cooling rack, and cool completely.
Jean Ann’s GF Multigrain Flour Blend3/4 cup brown rice flour 3/4 cup white rice flour 1 cup oat flour 3/4 cup potato starch 1/4 cup tapioca starch/flour 1/2 cup millet flour 1/2 cup amaranth or quinoa flour
Mix well and store in refridgerator or freezer.