Saturday, January 1, 2011

Susan's Fave Gluten-Free Banana-Nut Bread




Oh, I do love banana-nut bread and this really does taste, and have texture, of the 'real' (meaning with wheat flour) thing.  It's adapted from Susan O'Brien's Gluten-free Sugar Free Cooking (and Dairy-free).

One adaptation I made was to use my trusty Cuisinart food processor for doing everything (I bought it on Craigslist, local, from a priest who really just wanted a Vitamix).  You can do it the traditional way, though (blend the sugar and oil; add in and blend the other 'wet' items; mash the bananas and add; grind the flaxseed and sift all flours and starches and baking powder; add salt; add dry ingredients, including nuts, to wet, and mix up.)

Method:

  • Preheat the oven to 350 degrees F.
  • Put either a silicon liner into your 8" x 4" loaf pan, or cut parchment paper to fit (no greasing needed in either of these cases-- otherwise, with just a regular loaf pan you may want to grease it up).  I cover the bottom of the pan (on top of the parchment) with 1/4 C. chopped walnuts
Put the following into the bowl of your food processor and process until eggs are "beaten" (everything is either a curdly looking mass, or homogeneously smooth):

  • 1/4 C. organic cane sugar (original recipe calls for agave syrup)
  • 1/4 C. liquid extra virgin coconut oil (liquify in advance in bowl over bowl of hot water)
  • 1/4 C. unsweetened applesauce (I ran 2 small organic apples up in my blender in advance)
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 T. water
  • 1 1/3 C. mashed ripe bananas
Next I sift together the following and add in to the processor:

  • 1 1/4 C. brown rice flour
  • 3/4 C. organic quinoa flour (I grind organic quinoa in my Vitamix)
  • 1/4 C. arrowroot starch
  • 1 T. baking powder
The last ingredients I add to the processor bowl are:
  • 1/4 C. ground flaxseed (grind in coffeebean grinder or Vitamix)
  • 1/2 tsp. celtic sea salt (this is the salt with the 80+ minerals in it)
Process until smooth.  Remove the lid and spoon into the loaf pan (parchment paper should cover sides of pan since this recipe does rise beautifully).  Bake for about 1 hour-- test at 50 minutes (with toothpicks) since some ovens "bake faster" than others.  Cool on a wire rack.

My husband commented on how nicely it sliced up compared to some "conventional" banana loafs from our baking past-- I'm guessing this will be the best gluten-free banana nut bread you ever eat.  Enjoy!

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  Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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