Tuesday, September 11, 2012

Amazing Gluten Free Banana Bread

Becca here with a recipe I've made several times now, and has been a huge hit with my family every time!  I adapted this recipe to make four loaves, since breads like this freeze very nicely, and it really requires no more work to prepare four loaves as opposed to one.  This bread is so tasty, definitely one of the best banana breads I've had, and I've made a lot, and is quite healthy too!  We don't eat all gluten free here, but loved this recipe.  I had a doctor suggest that eating gluten free might help my migraines, so I decided to give it a try.  I made it 3 1/2 days, until my husband and I went to Red Lobster to eat to celebrate our 11th Wedding Anniversary, and I totally couldn't resist the cheddar biscuits & fried shrimp, ha!  This recipe uses brown rice flour, and sorghum flour, both of which are common gluten free pantry staples, and can be found at the health food store either on the baking aisle or the bulk bins, as well as ordering online.  I order foods like this either from Vitacost or Amazon.  Our local grocery store sells ripe bananas for half-price, which is perfect for this recipe.  Don't let the 'strange' flours deter you, I have yet to make a batch where any of the four loaves actually made it into the freezer! 

Amazing Gluten Free Banana Bread - makes 4 loaves!

7 medium sized ripe bananas
8 eggs
2 cups sugar (I use organic pure cane sugar)
1 cup unsweetened applesauce
3 teaspoons vanilla extract (I use my homemade vanilla extract)
4 cups brown rice flour
1 cup sorghum flour
2 teaspoons baking soda
1 teaspoon salt (I use Real Salt)
2/3 cup melted coconut oil or butter (I use organic coconut oil)

Preheat oven to 350.

In a large bowl, mash bananas.  Add eggs, and beat slightly.  Add sugar, applesauce, and vanilla, and mix well.

To wet mixture, add brown rice flour, sorghum flour, baking soda, and salt, and mix until all ingredients are moist.

Gently fold in coconut oil, and mix until just blended.

Divide batter evenly into four loaf pans that you have lightly greased.  (I use either my olive oil sprayer, or rub a stick of butter onto the pan for this).  I like to use a soup ladle, and 3-4 scoops is a good amount per pan.

Bake at 350 for 45 minutes, or until a toothpick comes out clean when inserted into the middle.  The top will be nice & golden brown & have a bit of a crust to it, as you can see in my picture below. 

1 comment:

  1. I've been making gluten free bread for myself because I have allergies to wheat and get headaches too. I wish I could try this recipe but I'm also allergic to banana. I was trying to think of a replacement, maybe kiwi or sweet potato?