The experimenting with Timtana flour continues!  I’m about half-way through the sample package I received and so far, I’m finding I like this flour a lot in yeast-raised bread products, with one major exception… this banana bread!

But before we get into the recipe, here’s a couple of things you need to know about me:

1. I loathe the ubiquitous Food Network eyeroll when tasting food!
2. I do NOT moan uncontrollably when nomming on even the tastiest of treats!
3. I am skeptical by nature — I like to keep abreast of what’s new, but I do need to be convinced to give up valuable pantry/cupboard/fridge space for said new thing!

So that being said, this banana bread recipe is one that might make me do a double take, and the Timtana flour is a definite plus, although the recipe will work with other high protein flours in its place.  Even my husband, who is a dye-in-the wool skeptic when it comes to gluten-free baking, happily snarfed down his share, before asking for more!

As I posted about a week ago, Timtana flour is a gluten-free flour made out of timothy grass by Montana processors.  It is very high in protein, and helps create nice moist baked goods.  It is particularly good in yeast-raised baked goods, but really shines here in the banana bread, adding structure and volume as well as a nice nutty undertone which complements the banana flavour.

This is a plain banana bread, showcasing the natural flavour of the fruit, but if you want, you can fold in  1 cup or so of nuts, raisins or even chocolate chips!

When I started working on this, I used a tried and true recipe I always fall back on from Cooks Illustrated (which is wheat-based).  This is a plain ‘ole banana bread, which I think is just what the doctor ordered, after a couple of months of fancy feasting!  Sometimes there’s nothing more satisfying than a slab of warm banana bread and a cup of coffee!

If you don’t have Timtana flour, you can substitute another high-protein flour such as teff, garfava or defatted soy.

Printer friendly recipe: Timtana banana bread

Gluten-free Banana Bread with Timtana flour

Combine dry ingredients in a bowl and whisk well to mix.

• 3/4 cup Timtana flour (90 grams)
• 1 cup cornstarch (128 grams)
• 1/4 cup almond flour (30 grams)
• 1 teaspoon xantham gum
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground nutmeg

Mash bananas well and add other liquid ingredients in a large bowl

• 3 large ripe bananas, mashed well
• 1/4 cup buttermilk
• 2 large eggs, beaten
• 6 Tablespoons grape seed oil (or other neutral vegetable oil)
• 3/4 cup evaporated cane juice or granulated sugar
• 1 1/2 teaspoon vanilla

Preheat oven to 350 degrees.

Add dry ingredients to the liquid ingredients, and mix very well.  Pour into a well greased  loaf pan.

Bake at 350 degrees for 60 minutes.  After 15 minutes, slash lightly down the centre to prevent cracking on the sides.  Cool in the pan for 10 minutes then remove and let cool to room temperature before slicing.