Saturday, March 16, 2013
Banana Bread (GF)
I have a mild obsession with finding the perfect banana bread recipe. I make a batch bread or muffins at least once a week for my husband to have for breakfast. He's usually in a rush in the mornings, so he likes to have something he can grab and take with him on the go.
My problem is that I'll look at 10 different recipes and throw a bit of each into one recipe. Sometimes it works out, sometimes it doesn't. Like with this recipe for instance, the bread came out kind of flat. Not flat tasting, literally it didn't rise much. It could have something to do with the lack of gluten, or maybe I mixed the batter too much. Either way, it tasted great, and that's what really matters, right? Don't worry, there will be plenty of new, updated banana bread recipes to come.
For this one I used a combination almond flour, coconut flour, and buckwheat flour. I also added almond butter and yogurt to keep it moist, and surprisingly it gave the bread a very buttery flavor, despite the fact that there is zero butter in this recipe. It would be even better with chocolate chips in it, but you didn't hear that from me.
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup buckwheat flour
1 tsp baking soda
1 tsp cinnamon
2 very ripe bananas
1/3 cup maple syrup
1 tbsp coconut oil or olive oil
1/4 cup almond butter
1/3 cup yogurt
1 tsp vanilla
1/4 cup chopped nuts (I used almonds but you can use walnuts too)
Preheat oven to 350 degrees. Combine dry ingredients and mix to incorporate. Meanwhile, mash up bananas and whisk in eggs, maple syrup, oil, almond butter, yogurt, and vanilla. Gradually add dry ingredients to wet ingredients, being careful not to mix too much. Fold in nuts and/or chocolate chips if you wish. Pour into a well greased standard sized bread loaf pan (lined with parchment paper) and bake for 40-45 minutes, or until toothpick when inserted into the bread comes out clean.