Monday, August 18, 2014

Going Banana Bread

Having a toddler has put my re-purposing foods skills to work.  One week she's into apples, the next, she wants nothing to do with it. This goes for any food, including bananas. I bought a bunch of bananas that were on sale and of course towards the end of the week she wanted nothing to do with it. So the last few bananas turned brown and too mushy. Not the bit least attractive to eat straight but perfect for smoothies and baking banana bread!

I decided for this banana bread to use Elana Amsterdam's recipe from her Paleo Cooking Elana's Pantry book. It's a great cook book for us gluten-free folks, and I highly recommend you check out her other books as well as her blog Elana's Pantry. When I first went gluten-free, her website was my saving grace. Even though she generally follows the Paleo guidelines and I don't, you'll be surprise at how delicious some of her dishes and desserts have turned out, and all gluten free. Other than the gluten-free, I'm not following any special diets right now because I think handling a gluten-free lifestyle is plenty for me, at least for now.

About this recipe: Now, if you're a fan of almond flour (sweet and nutty), you will enjoy it. I enjoy almond flour but more for making crusts (tarts and quiches), and chocolate chip cookies. Now, I'd rather just the banana shine as the star but I felt the almond flavor took hostage of the bread. So again, if you're a fan of the almond flour, this is the banana bread recipe to try. *I will be trying other gluten-free banana bread recipes. Maybe coconut flour next? Or rice flour? We shall see.

For this banana bread, the final results - moist, nutty and sweet. I enjoyed a slice with a cup of Nespresso. (I should have photographed my espresso too, next time).

Banana Bread recipe from Paleo Cooking from Elana's Pantry

1 cup blanched almond flour
1 tablespoon coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
4 large eggs
2 tablespoons coconut oil, melted over very low heat
2 to 3 very ripe bananas, mashed (about 1 cup)

Preheat oven to 350 F. Grease a 7 x 3 inch loaf pan with coconut oil and dust with almond flour.

In a large bowl combine all the dry ingredients, then in a separate bowl combine all the wet ingredients then add the mashed bananas to the wet ingredients, and finally combine dry and wet ingredients together mixing well. Dump batter into the loaf pan and let bake for 50 to 60 minutes. 

*The loaf must cool for 1 hour, then serve.

Enjoy! And if you do try it, please give me your feedback, or share some of your gluten-free banana bread recipes.


Anonymous said...

This was DELISH!!!!!


Claudia said...

Oh good! Really glad to hear that.