If there is one thing that almost everyone likes, it is banana bread. I have enjoyed my recipe for Pure Banana Bread for years, especially because it contains no dairy products. Until recently that was all I needed for a perfect quick bread, but now I have modified it for gluten-free baking.
The recipe is easy to reverse: the only thing you have to do is simply use one and three-quarters cup of either Spelt flour (which I prefer) or all-purpose flour in place of the GF combination that I recommend. Using a combination of oat and coconut flours will also impart a lovely flavor, which I planned for when I switched over to coconut oil in the recipe.
However, the same trick that I have just devised will serve you well in this recipe. In place of tossing pieces of walnuts or pecans into a quick bread or muffins, I now grind the nuts up. Their flavor gets all through the batter much more effectively than nutty chunks, although those are fun, too. I don't normally add dried fruit like raisins to banana-based recipes, and if you are going for a banana cake rather than the heavier bread, the ground nuts will help you retain the cake texture.
But for the new, improved Pure Gluten-Free Banana Bread, all you have to do is figure out a combination of gluten-free flours for the recipe, according to what you like. I find that there is an unpleasant chalky texture in some baking mixes, and so even though preparations like Bob's Red Mill Gluten-Free Baking Mix turn out well, I prefer to balance it out with oat flour and coconut flour, both of which are readily available in Tucson at Sprouts or Whole Foods, as well as smaller health-oriented stores..
If you are health-conscious, this is also a perfect time to add half a cup of flax-seed meal, as one of my friends loves to do because she is watching her health. So here is my new take on an old favorite.
PURE GLUTEN-FREE BANANA BREAD
1/2 cup organic gluten-free baking mix
1/2 cup organic oat flour
3/4 cup organic coconut flour
2-1/2 teaspoons baking powder
2/3 cup organic sugar or Splenda Bake or light-brown sugar
1/3 cup organic coconut or walnut oil
1 large organic egg, at room temperature
3 ripe organic bananas, peeled
1/2 cup organic flax-seed meal (less if you prefer) or ground nuts
Preheat your oven to 350 degrees.
In a mixing bowl, using the paddle attachment, beat the three chunked bananas with the egg until the mixture is smooth. Beat in the coconut oil.
Whisk together all the dry ingredients. Add them in parts to the wetingredients until everything is mixed thoroughly, keeping the mixer on its lowest speed.
Transfer the batter to an oiled loaf pan and bake it for 45 minutes before checking to see if it is done. The GF baking components will not brown as much as flour, so check to be sure the top is firm before you take it out to cool.
Cool the bread in the loaf pan, on a wire rack, until it is no longer dangerous to handle. Slice and serve, or slice and freeze to serve at another time.
One perhaps-unfortunate characteristic of oat flour is that it has a tendency to impart a gray tinge to your baked goods. If you don't like that, simply leave it out and go with the baking mix and coconut flour.