Tuesday, August 21, 2012

Banana Bread (Gluten Free, Grain Free)


I realized today that I have not yet posted a gluten free bread recipe. How did that happen?? It was perfect timing because I had bananas that were overripe and ready to go!

I love banana bread. It's really not your typical "bread" but more of a sweet treat that you can easily have for breakfast in the morning, a midday snack or even as desert after dinner. I love adding raisins and walnuts to the bread for extra sweetness and texture. The cinnamon and nutmeg give it that homey spiced flavor that reminds me of Fall (even though it's August in Miami and 100 degrees out).


I use a combination of coconut flour and arrowroot powder to serve as the "grain" of the bread. Coconut flour is great in this because it keeps the bread extra moist and flavorful and the arrowroot powder helps to thicken things up and give it a soft, chewy texture. (*Side note: arrowroot powder is a gluten free replacement for cornstarch, used in many baked goods as a thickening agent. It is almost identical to tapioca flour (you could use either for this recipe).

BANANA BREAD (GLUTEN FREE, GRAIN FREE)
2 very ripe medium size bananas, mashed
4 beaten eggs at room temperature
1/2 cup of agave nectar (I like the dark amber one for this)
3 tablespoons of coconut oil (in liquid form)
1/2 teaspoon of vanilla extract
1/2 cup of coconut flour
1/4 cup of arrowroot powder
1 teaspoon of cinnamon
1/2 teaspoon of sea salt
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 teaspoon of nutmeg
1/2 cup of chopped walnuts (optional)
1/3 cup of raisins (optional)
Makes two mini loafs

Preheat oven to 350 degrees. In a large bowl combine the the first 5 ingredients (all the wet) and blend with an electric blender. In a separate bowl, combine the next 7 ingredients (all the dry) and stir together till combined. Blend the dry ingredients into the wet. Stir in your walnuts and raisins, or even try adding chocolate chips. Add batter to 2 very well-greased mini loaf pans (I used 5 1/2 inches x 3 inches x 2 1/4 inches high). (On one of the loafs I sprinkled more chopped walnuts on top before putting it in the oven. This is optional). Bake at 350 degrees for 40 minutes or until a toothpick inserted into the middle of a loaf comes out clean. Serve with your favorite jam, butter, honey or cheese. Enjoy!

2 comments:

Linda watson said...

This was a very good recipe. Thanks!! I will put it up on my site and link to your site. Check out my blog at www.wellnessevolution.coach.

Jacqueline Albir said...

I'm glad you enjoyed! Thanks for visiting!