The Best Classic Banana Bread Recipe | Dessert
This is a version of that cake, minus the gluten and eggs. This banana bread pairs awfully well with a cup of crushed walnuts or pecans, so toss a few in the batter right before it hits the pan if you like your loaves a little nutty.
YIELD: 1 LOAF
½ tablespoon ground chia seed 2 tablespoons water ¾ cup of sugar 2 teaspoons bourbon or vanilla extract 4 very ripe medium bananas (skins should be mostly brown) 1 cup superfine brown rice flour ½ cup sorghum flour ½ cup cornstarch ¼ cup tapioca flour 1 teaspoon xanthan gum 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda
• Preheat oven to 350°F and lightly grease a standard-size loaf pan with margarine or refined coconut oil. • In a small bowl, mix together the chia seed with the water and let rest for 5 minutes until gelled. • In a large bowl, use a potato masher to blend together the prepared chia “egg,” sugar, bourbon, and bananas until smooth. Large lumps of banana aren’t so good; small lumps are encouraged. • In a separate smaller bowl, whisk together the remaining dry ingredients until blended. Gradually stir into the banana mixture until it comes together into a thick batter. • Gently spoon the batter evenly into the prepared loaf pan and bake on the middle rack for 60 minutes, or until a knife inserted into the centre comes out clean. Once baked, allow to cool for 10 minutes and then run a knife along the edges of the pan to loosen. Transfer to a wire rack to cool completely. Store covered in an airtight container for up to 2 days.