You are going to love this gluten free banana bread.
When I was little, my mom used to make sourdough banana bread. It took a while because of the sourdough starter. I think usually a day or two just for that. And of course, since I knew she was going to make it a day or two before it actually came out of the oven, it was torture.
I mean, seriously!? For a kid, that is an eternity!
And then, once it was made, it was gobbled up in about 30 seconds. Two days of torture for 30 seconds of bliss.
I even made it myself once after I moved out on my own. Um, you know what? The whole sourdough starter thing.
Yeah, still torture to have to wait for the d@#^ bread. Why do people come up with this stuff?
So when I went gluten free, I really wanted to find a way to make some type of gluten free banana bread. I was going to do plain old gluten free banana bread, though. No more of this waiting around for days, cr@%.
That is when my muffin experiments started. One of the first muffins I made was gluten free banana muffins, with the obligatory chocolate version, of course.
Since I was only using almond flour, I still hadn’t figured out a way to get it to come out as bread in that big loaf pan.
Fast forward a few years, and I decided to come up with my own gluten free flour mix. “I wonder how this will turn out in bread? Quick bread, like gluten free banana bread?”
On with the experiment. So I used my muffin recipe expanded and with different gluten free flour mixes. A couple of weeks of gluten free banana bread coming out of our ears and lots of testing later, we arrived at a gluten free flour mix recipe that made awesome gluten free banana bread. AND and awesome gluten free banana bread recipe.
It even got the stamp of approval from LM. That is very hard to do these days. He is about as picky as a 6 year old can get. Whew!
- 2 Flax Eggs (click here for how to make a flax egg)
- 3 medium Bananas (very ripe)
- ¾ cup Brown Sugar
- ½ cup Grapeseed Oil
- 1 tsp Vanilla
- 2 cups GF Flour Blend
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tbs Cinnamon
- ½ tsp Sea Salt
- Preheat oven to 350F degrees.
- Make flax eggs and stick in refrigerator.
- Mash bananas.
- Add sugar and mix. Don’t over mix.
- Add flax eggs, oil and vanilla. Mix. Don’t over mix.
- Mix rest of ingredients in a separate bowl and slowly add to wet ingredients. Don’t over mix.
- Bake in 9 ½ inch by 4 ½ inch loaf pan for 45 – 50 minutes. Check with toothpick for doneness.