Like me, if you have gluten intolerance and love banana bread, but can never find one that tastes like the real thing, then you are in for a treat. I created this recipe by experimenting with different gluten-free flours to see if I could get that same moist but light cake-like texture of traditional banana bread. Although the original recipe is from my favourite gluten-free cookbook by Robert Landolphi, Cooking Light – Gluten-Free Baking, I altered it to make it even healthier by replacing white rice flour with millet flour; replacing butter with coconut oil; eliminating refined sugar; and adding cocoa powder. The result is a deliciously moist, airy and flavourful loaf which is sugar-free, guilt-free, and gluten-free!
Don’t be daunted by the number of ingredients because they don’t imply level of difficulty. This banana bread is actually very easy to make.
Note: Xanthan gum is essential to bind gluten-free flours together.
1 cup millet flour
1/2 cup brown rice flour
1/4 cup sorghum flour
1 1/2 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp sea salt
1/4 cup cocoa powder
1 full cup mashed ripe bananas (about 2 large)
1/2 cup maple syrup (or agave syrup)
1/4 cup coconut oil (melted)
1/4 cup plain yogurt
1 tsp vanilla extract
2 large eggs, lightly beaten
1/4 cup chopped walnuts
1. Preheat oven to 350F
Measure all dry ingredients up to and including cocoa into a medium bowl. Mix with a fork or whisk until combined.
2. In a larger mixing bowl, add mashed bananas, maple syrup, melted coconut oil, yogurt, vanilla and eggs. Beat with a mixer at medium speed until blended. Gradually add flour mixture, beating at low speed, scraping down the sides with a rubber spatula, until well blended and smooth.
3. Pour batter into a 9 x 5 inch loaf pan coated with cooking spray or butter and flour. Sprinkle with chopped walnuts. Bake at 350 degrees F for 55 – 60 minutes or until a wooden pick inserted in the middle comes out clean. Cool 15 minutes before removing from pan.