I have had a ridiculously long day away from my little ones. I am attending a doula workshop all weekend (there I go acting like a hippie again) which has made me completely exhausted. My sister and I are attending the workshop together which has made the experience more fun for me. Since we are both gluten-free, we are trying to prepare gluten-free snacks for the occasion so we won’t starve all weekend. So far we haven’t done very well. I was so busy getting the kids ready for the weekend that I didn’t manage to make any sandwich bread, although I did make a great banana bread which Caroline and I snacked on throughout the day. I am up nursing Dan anyway, so I thought I would post the recipe before I go to sleep!
This banana bread recipe is one of the more moist dense banana breads I make. It is packed with great flavor and stays moist for days. I would say that it is my best banana bread recipe so far, but most of the time my pantry rules my banana bread recipe. Since it is a staple, I play with it often and use what I have on hand. My favorite banana breads are moist and dense and very fresh tasting, so that is what you will find in this recipe. Feel free to change the flour mix (3 cups) as this recipe is very forgiving. Don’t let my crazy list of flours intimidate you. This recipe is best made the night before – the flavor just gets better if you wrap it up airtight and let it sit overnight. This recipe freezes well. I freeze mine in slices for easy reheating.
Speaking of bananas, the Gluten Free Menu Swap‘s ingredient is bananas this week. The swap will be hosted by me this week!
MY GLUTEN FREE BANANA BREAD RECIPE
1/4 cup gluten free quick-cooking oatmeal
1/4 cup almond meal
1/2 cup millet flour
3/4 cup tapioca flour
1 cup rice flour
1/4 cup sweet rice flour
2 Tablespoons flax seed meal
3/4 cup brown sugar
3/4 cup white sugar
2 Tablespoons lemon juice
1-2 teaspoons lemon zest (or more if you want more lemon flavor)
2 teaspoons vanilla
1/2 cup low fat lemon yogurt (soy yogurt works fine, but make sure it is gf)
1 1/2 teaspoons xanthan gum (you can add more if you wish, but this was enough for me)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 stick of melted butter, cooled slightly
3 medium bananas, mashed
There is no need for a mixer for this recipe. You will need a very large greased loaf pan- 10×5. In a med. bowl, sift all the dry ingredients together. In a separate bowl, mix together the mashed bananas, vanilla, whisked eggs, yogurt, lemon juice, lemon zest, and butter. Add the liquid ingredients to the dry ingredients and mix until moistened. Pour into prepared pan and bake at 350 degrees for 1 hour and 10 minutes or until cake tester comes out clean. I use a bamboo skewer to ensure that the entire loaf is cooked through. There is nothing worse than cutting into banana bread and realizing that it did not cook long enough.
Makes one 10×5 loaf of banana bread
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