banana bread for gluten free people

My roomie Allison is gluten intolerant: as is my friend Mary. I also know other people who feel better with a little less wheat in their diets, so I’ve been testing some gluten-free recipes in order to satisfy their sweet tooth (after all, just because you can’t eat wheat doesn’t mean you shouldn’t enjoy a treat or two).

I’d previously stumbled upon the Gluten Free Girl blog and tested out her brownies. I’ve blogged about them a few times already. They are AWE-SOME. The best brownies ever. I decided to take my commitment to gluten-free baking options to the next step… a recipe book. So I ordered Shauna’s gluten-free girl from amazon and dove right in… to her chocolate banana bread recipe.

A lesson I have learnt baking this bread – gluten free breads need time to bake… I left it in the oven for 65 minutes and it probably could have used another 10 – 12 minutes. I’ve been enjoying the half-raw pieces (only the centre, the outer slices of the bread came out perfectly fine) all week… moist banana bread… sigh. Delish!

Next time I’m going to add some chopped pecans and drizzle the top of it with a maple syrup sauce… how delicious does that sound?! I’m pretty excited… excited enough to go home and give it a go! (I’ll let you know how it all turns out).

Chocolate Banana Bread
ingredients:
3 large ripe bananas, mashed
1/2 c. butter, room temperature
1/2 c. brown sugar
1/2 c. sugar
2 eggs
1 tsp vanilla extract
1/2 c. sour cream
1 c. teff flour
1/2 c. sweet white rice flour
1/2 c. brown rice flour (or sorghum)
1/2 c. tapioca flour
1/2 c. finely ground almonds (or ground hazelnuts)
1 tsp cinnamon
1 tsp vanilla salt
1 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
3 tbsp cocoa powder
3 tbsp brown sugar – to top

Preheat your oven to 350 F. Grease your loaf pan with butter or non-stick spray. Set aside.

In the bowl of your stand mixer, cream together the butter and sugars; use your paddle attachment starting at a low speed and increasing the speed in order to get that creamy texture. Add the eggs, vanilla extract and sour cream to the batter. Then mix in the mashed bananas.

In another bowl, stir together all the dry ingredients (the flours, salt, xanthan gum, baking powder and soda, and the cocoa powder).

Take the bowl off your stand mixer, and grab a rubber spatula. Fold the dry ingredients into the wet batter, 1/4 cup at a time, until everything is just mixed together.

Scrape the dough into the pan, top with the brown sugar (covering the surface of the dough). Place the pan in your oven and bake for between 65 – 80 minutes (depending on your oven) – check if it’s done by using the toothpick test (inserted in the centre, the bread is ready if the toothpick comes out clean).

When done, remove from the oven and allow to sit in the pan for 10 minutes. Turn it over onto a wire rack and allow it to cool completely… or serve warm.

note: Shauna baked hers in a 9-inch cake pan so her baking time was about 40 minutes.

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