One of the things I still regularly morn the loss of are gluten full breads, I’m not exaggerating when I say, I LOVED bread before it got so violently ripped out of my life. It’s easier now a few years in as I’ve gotten used to it’s absence and companies are finally starting to fill the gap between good gluten free bread and cardboard, so that helps.
Another thing that helps is recently finding this ridiculously delicious recipe from What The Fork Food Blog for gluten free banana bread, which happens to be one of my favorite quick breads. Believe me when I say I tried many gluten free versions with little success before this one. As you can see, it baked up perfectly… just look at it….
That, my friends, is a thing of beauty. Of course the real test came in when I finally got to try it, and let me tell you I’m not kidding when I say I was not missing the gluten in this amazing bread!! And if you want to get super ridiculous (like I did) smear some brown butter on it, game over. The end. Drop the mic.
The BEST Gluten Free Banana Bread (Print Me)
2 cups all-purpose gluten free flour blend (King Arthur GF Measure for Measure)
3/4 teaspoon xanthan gum, omit if already in your flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup walnuts, chopped
1/3 cup avocado oil (or canola oil)
2 large eggs, room temperature
2/3 cup unsweetened coconut milk, almond, or regular milk
1 cup mashed banana
1 teaspoon vanilla extract
Preheat oven to 350ºF and spray a 9×5 inch bread pan with non-stick spray, set aside.
In a large bowl, whisk together the flour, xanthan gum (if needed), baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar (breaking up any clumps of brown sugar if necessary). Stir in chopped walnuts.
In a separate bowl, whisk together the oil, eggs, milk, mashed banana, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir to combine.
Pour batter into prepared bread pan and bake at 350º for 50-60 minutes or until a toothpick/cake tester comes out clean. Cool bread in pan placed on cooling rack for 15 minutes before removing to cool completely on rack. To store, wrap tightly in plastic wrap and keep in a zip-lock bag for up to 3 days or slice and freeze.
Source: What The Fork
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