Gluten free baking can be really tricky. It’s tough to get the right texture, and not use a ton of weird ingredients. When I took the first bite of this one, I was doing a happy dance.
This week has been a little tough, and nothing quite says comfort like banana bread. Something about it is like a hug, and it is wonderful. Even just the smell coming from the oven is comfort.
I started with a recipe I have been using for years, and then started tweaking. This one has a lot less sugar than the original. I think the original recipe used a cup of white sugar. That seemed like a crazy amount. Especially since I can really house this bread (note to self: don’t make this too regularly, too yummy for my own good). I am a wee bit obsessed with Grade B maple, which is lovely in here because it adds a warm, caramel like flavor, but it’s a bit harder to find so if you can’t find it Grade A works perfectly.
I know coconut flour and millet flour are not terribly common, but if you are gluten free they will be your best friends and are a worth while investment. Millet is a seed, like quinoa, and it gives baked goods the best texture of all the gluten free flours I have tried. The only issue I have had with it is that it can be a bit dry. Coconut flour is kind of millet flours opposite. I have baked things with coconut flour that never cook, and just always have a raw dough quality to them. This bread gets awesome banana bread texture from the millet, and moist deliciousness from coconut flour. Yay team work!!
Health highlight of bananas: Bananas are known for being a good source of potassium. Potassium is an important nutrient because it helps lower blood pressure, and is used in the process of muscle contraction and nerve communication. It is also helpful in the balance of pH in the body, and so also can help prevent the loss of calcium. Bananas are a good source of soluble fiber which helps to lower LDL (“bad”) cholesterol and can be helpful in the regulation of blood sugar. Bananas have also been shown, because of the synergy of a few nutrients, to be very helpful in stomach upset.
- 3 extra ripe Bananas (mashed)
- ¼ cup Butter (melted) – can sub for coconut oil or canola oil or vegan margarine
- ¼ cup Maple Syrup (the real stuff)
- 2 teaspoons Vanilla Extract
- 2 Eggs
- ¼ cup Coconut Flour
- 1 cup Millet Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- Preheat the oven to 350 (F)
- Grease up a loaf pan
- In a medium-large bowl mix all the wet ingredients well
- In a small bowl mix the dry ingredients
- Stir the dry ingredients into the wet, mix until most of the lumps are gone
- Pour the batter into the loaf pan
- Bake for about 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean (the top should be nicely golden)
- Allow to cool for a few minutes for easiest slicing
Sorry that this one has one billion pictures, I was being indecisive about which ones to use, so I just used them all!