I had three sad bananas on Friday that needed to be used up, so I decided to bake a quick loaf off before the kids got home from school. This is based off my brown sugar banana bread recipe , but this one is gluten free. I added more nutmeg to this and it really enhanced the flavor of the bananas. While I was down and out this weekend, the boys (all three of them) had a little fun with their pieces...
Grilled banana bread peanut butter sandwich...
I had mine straight up. This was so moist on the inside with a chewy crust on the outside.
Gluten Free Banana Bread
2 cups Gluten Free All Purpose Flour (Bob's Red Mill)
1/2 cup White Rice Flour (Bob's Red Mill)
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp salt
2/3 cup raw sugar (plus 2 tsp set aside for the top)
2 TBSP + 6 TBSP hot water (sit aside for 5 minutes) or two eggs
1 1/4 cup almond milk + 1 TBSP apple cider vinegar or lemon juice (allow to sit for 5 minutes)
10 drops vanilla NuNaturals Stevia
1/4 cup smart balance light, melted
1 cup mashed banana (3 medium)
Preheat the oven to 375 degrees. Spray a 9x5 loaf pan with cooking oil.
First make sure you have your flax egg and soured milk are set aside. Next combine the flours, baking powder, baking soda, cinnamon, nutmeg, salt and sugar. Then add the the flax egg, milk, stevia, butter and banana to the dry ingredients and mix until everything is just combined. Pour the mixture into your prepared pan and sprinkle the top with remaining 2 teaspoons raw sugar.
Bake for 1 hour to 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pan for 5 to 10 minutes. Then remove the bread from the pan and allow to cool before slicing (this did not happen here).
I am submitting this to the Gluten Free Homemaker's Wednesday Carnival .