We go through periods of intense banana consumption followed by a period of reduced banana consumption and then no banana consumption. Sometimes there is no warning and all of a sudden I have bananas that are dark and not very appetizing looking. What to do with the bananas that have ripened so far no one wants to eat them?
|Banana bread hot out of the oven!|
Make banana bread! Yummy, yum, yum!
Lately though my younger son has been wanting banana bread. Not bananas but the bread. So we've been buying bananas and waiting for them to turn brown. Seems a bit backwards but, hey, what are you gonna do? Have to feed the kiddos something. (Besides ice cream....)
So here is our recipe. It is modified from Bette Hagman's The Gluten Free Gourmet Bakes Bread. I modified it because I don't like bean flours. To me they are metallic and bitter tasting. The rest of the family eats bean flour without qualm. They can't taste it. (How can they not taste it? I wonder. Really, it's not a pleasant taste on my tongue.) Each to their own, right? I cook, therefore I am... in control of what goes into the batter. So I tweaked the recipe. Yay me!
Banana Bread (Bean flour free)
3 ripe very bananas, smashed up
|Banana bread going into the oven!|
1 1/2 cups sorghum flour
1/4 cup coconut flour (or quinoa flour, a nut flour, or more sorghum)
1 tsp. baking powder
1 tsp baking soda
1/2 tsp xanthan gum
3/4 organic sucanat (or brown sugar)
1/4 tsp salt
1 Tbl egg replacer and 1/4 cup warm water (or two eggs)
1/4 cup coconut oil, melted
1/4 cup warm water (more or less depending on humidity)
Preheat oven to 350F. Grease loaf pan and line bottom with baking parchment paper.
In a bowl combine the flours, baking powder, baking soda, xanthan gum, sugar, and salt. In a small bowl add egg replacer to 1/4 cup warm water and whisk until frothy. Add the coconut oil, and whisked egg replacer mixture, and smashed bananas to the flours and stir well. Add warm water as needed to bring the dough to a thick quick bread consistency. Spoon into prepared pan and bake for approximately 45 minutes.
Note: Gluten free cooking is very sensitive to moisture. On high humidity days you will need less water in this bread than on low humidity days. If the bread cooks on top but not on bottom you have too much moisture in the bread. You either have too much high protein flour (quinoa or coconut) holding onto moisture, too many bananas or you added too much water. Go gently when adding the water and stop when you get the right consistency in the batter.
|Banana Bread and the remains of a batch of quinoa chocolate chip cookies|