We’re busy in the test kitchen today, but in honour of National Banana Bread day, I figured I would repost one of our favourite gluten-free banana bread recipes
This is one of those classic comfort foods that seems oh-so-easy, but needs an appropriate balance of moist cakey goodness without too much fuss to hit that sweet spot in our mind’s eye!
I have a few versions of gluten-free banana bread, but it was really the opportunity to try out Montana Gluten-free’s Timtana flour a couple of years ago where the first slices I cut really reminded me classic banana bread! This is amazing flour to work with! Shipping here to Canada is still prohibitively expensive, so I save mine for recipes like this where the flour really shines. If you have a chance to pick some up, I highly recommend it!
Ingredients
- • 3/4 cup Timtana flour (90 grams). If you cannot find Timtana flour, Teff flour also works
- • 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
- • 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 can juice or granulated sugar
- • 1 1/2 teaspoon vanilla
Instructions
- Combine dry ingredients in a bowl and whisk well to mix.
- Mash bananas well and add sugar and other liquid ingredients in a large bowl
- 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.
Janice
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