Banana bread is one of those perfect comfort foods, whether it’s served fresh or lightly warm and toasted, and my version is no exception. This bread is light, tender and beautifully moist. It’s full of healthy fats and fiber, plus it’s refined sugar and gum free too. But as we all know, most gluten free breads are best eaten the same day. However, this one is just as enjoyable on the second day around, even third if you are toasting it!
This recipe is so easy to make, as all you have to do is fold the wet into the dry ingredients, mix together and then pour the batter into a loaf pan. That’s it. You’re done. It couldn’t be easier!
Bananas are a great source of natural carbohydrates, B6 and potassium. They also make the perfect snack for long-lasting energy. In baking they provide moisture and sweetness, as long as you make sure your bananas are ripe. This is when the skins develop dark, medium to large freckles and are too soft to eat. The riper the banana, the stronger it is in flavour too.
This bread makes for a great snack or is delicious for breakfast. I use a sandwich press to toast my banana bread, as it gives it a lovely light crisp crust, but the middle is still soft and moist. Now it will brown quite quickly, when heated up this way. So don’t walk away while it’s toasting, as you’ll need to keep an eye on it or it will burn.
For accurate cup measurements, I sift the coconut flour before measuring to make sure there are no lumps/clumps. All cup measurements are firmly packed.
So I hope you enjoy this as much as my family and friends.
128g (4.5 ounces or 1 cup) coconut sugar
64g (2.3 ounces or ½ cup) superfine white rice flour
36g (1.3 ounces or ¼ cup) superfine brown rice flour
36g (1.3 ounces or ¼ cup) sorghum flour
32g (1.1 ounces or ¼ cup) tapioca starch
28g (1.0 ounces or ¼ cup) almond flour/meal
27g (0.9 ounces or 3 tablespoons) millet flour
24g (0.8 ounces or 3 tablespoons) coconut flour
1 tablespoon (15ml) ground cinnamon
½ teaspoon (2.5ml) ground nutmeg
1 teaspoon (5ml) baking powder
½ teaspoon (2.5ml) bicarbonate of soda (baking soda)
½ teaspoon (2.5ml) salt
180ml (¾ cup) coconut oil, melted
60ml (¼ cup) pure maple syrup
1 teaspoon (5ml) pure vanilla extract
3 large eggs, at room temperature
225g (7.9 ounces or 1 cup) ripe mashed banana
Preheat the oven to 140C, then grease and line a box sided loaf pan with baking paper or parchment. The size of my loaf pan was 23 x 12 x 7cm (9 x 4¾ x 2¾ inches).
Sift together the dry ingredients and make a well in the centre. Then pour in the melted coconut oil, maple syrup, vanilla and eggs.
Stir until well combined and then stir through the mashed banana.
Pour the batter in to the prepared pan and bake for approximately 1 hour 20 minutes, or until a skewer comes out clean.
Leave it to cool in the pan for 10 minutes, before transferring it to a wire rack, to allow it to cool completely.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8