Banana bread is yum. I’ve not had it in years because I’ve not seen a gluten free one in cafes. I decided to modify a recipe I’ve used for other things and see how it went with banana bread…
Basically I use my own SR flour recipe. That’s 1 cup brown rice flour combined with 1 cup of almond meal. To that I add 1 teaspoon of Xanthan Gum (praise the deities for Xanthan gum!) 2 teaspoons of baking powder (GF, of course) and 1 teaspoon of bicarb soda.
I mashed up two expensive (curse Cyclone Yasi) and very ripe bananas and slurped in 1/2 cup of honey and 1/2 cup of sugar mixing them through. I also added a dash of Maple syrup (just because), 2 beaten eggs and just under a 1/3 of a cup of rice bran oil.
I added the wet mix to the dry and tasted it, pronouncing it yummo! But for some reason I went a bit mad.. I decided to add some coconut milk powder that I had left over (I love this stuff:). It added a bit of creaminess but wasn’t too full-on with the coconut flavour. You could also add nuts (walnuts, pecans..whatever) if you wanted to at this stage..
I scooped the bananary mixture into a loaf tin and baked it at 170C for about 50 mins. I watched it though because sometimes the top can brown up fiercely because of the honey content.
So, here ‘tis.
(sorry ‘bout the fuzzy photo. I’m no food photographer, I just cook things.)