I was shocked to find that I actually don't have a gluten free banana loaf recipe to my blog. I thought that was an essential recipe to every baker's collection, whether they be gluten free, vegan, paleo, a picky eater, a kid just beginning to dive into mum's recipe box with the evidence of cookie batter across the counters, or a skilled baker on their way to publishing another cook book. Each time I made a banana bread, I skipped the recipe writing, and step by step photography because each time, I thought the recipe and the post must have already been blogged, up and out there for the world. And I don't know what took me so long to realize it either, but among the zucchini loaf, the apple or the huckleberry sweet bread, I couldn't find a single banana as I searched through my posts for an easy recipe to adapt for today's baking needs.
So today, tucked up in a little apartment kitchen, tucked up in a little apartment building, and tucked in
the heart of Montreal, I finally figured it was time to cook up a banana bread, both fitting for a student's budget and fitting for a gluten free me.
I was about to head out today and explore the streets on my own for a few hours, perhaps even wander some parks, sitting down to read for a while, or to soak up some of the sun. However, as soon as I had my shoes on, and the keys to the apartment in hand, I suddenly had a desire to stay, to call friends over Skype, to bake, drink some tea, and not worry about the time, the cost of change in and out of my pocket as I passed through stores, and to take a little time just to feel as if I had given myself a chance to rest. It's been a busy month, and with finally sleeping soundlessly in the last few days here, with lots of fresh fruits and vegetables and nutrient packed foods, I finally feel more like myself, thinking a little clearer, and no longer sleeping restlessly, or grinding down my teeth in the middle of the night.
So with the drumming of construction outside, I chatted over Skype and mixed together bananas at the same time, one noise drowning out the other as the volume increased, but moments of instant silence would follow, giving a little time to recollect myself and carry on with the task of mixing and measuring and listening in to the headphones that carried my friend's voice.
I also became occupied with the flow of photos that were being posted from the explore program, and as friends uploaded, liked, and commented, I was carried back into the moments and memories we had shared, and laughed to myself at our photos, and at the thought of how many jokes we can keep forever.
Banana Bread {gluten free, egg free, dairy free, gum free}
This is kind of an everything excluded banana bread, an allergen free loaf, hooray! Made with simple ingredients, from the gluten free chef's pantry, there's a chance everyone will be up for a slice, and a slice that holds together when it's cut, can be spread with your choice of butter or dairy-free spread, and is still full of a delicious, rich and sweet banana flavour. My favourite is that using a mix of four gluten free flours, there's no need to add any gums to help hold this bread together, plus the bananas and honey help to bind ingredients in delicious flavour.
Using the method of microwaving frozen bananas to cause them to release their liquid, then boiling to reduce the quantity of liquid but increasing the flavour, this loaf has twice the taste of banana. The added benefit of using frozen and overripe bananas is that they contain a higher percentage of natural fructose sweetener, so even without added sugar, your loaf will be deliciously and naturally sweetened. The touch of honey in this recipe is both for consistency, and because the flavours complement nicely with bananas, to create a perfect blend with each bite. For a vegan version of this loaf, substitute honey for maple syrup, or agave, as either have a syrupy and sticky consistency perfect for baking without gums or eggs.
Chocolate chips can be substituted for chopped nuts or dried fruits if you would prefer, but they seemed like a perfect way to make this bread a sweet treat.
{makes one loaf}
{Ingredients:}
1/2 cup sweet rice flour
3/4 cup sorghum flour
1/2 tapioca flour
1/4 cup arrowroot flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
4 very ripe bananas, frozen
Just under 1/4 cup honey
2 teaspoon vanilla extract
1/2 cup almond milk, can be substituted for your choice of alternative
1/2 cup gluten free chocolate chips
2 tablespoons slivered almonds, to garnish
{Directions:}
Preheat the oven to 350°F, and line a loaf pan with oil and a sprinkling of rice flour, set aside.
In a large mixing bowl, combine flours, cinnamon, baking powder, and salt, and set aside.
Microwave the frozen bananas, with their skins still on, in a bowl for 5 minutes, or until tender and slightly warm. Transfer to a strainer set over another bowl, and remove the bananas from their skins, collecting all of the liquid in the strainer. Discard the skins.
After allowing as much liquid as possible to drain from the strainer into the bowl, set the liquid over medium heat in a saucepan. Cooking until liquid begins to bubble and reduces by approximately half, about 5 minutes.
Stir liquid back into the bananas, and mash until smooth. Mix in honey, vanilla, and almond milk, stir, and pour into dry ingredients.
Add in chocolate chips and mix to combine completely.
Pour the batter into the loaf pan, spreading the mixture evening into the corners and edges. Finally, sprinkle with a layer of slivered almonds, and pop into the oven.
Bake in the centre of oven for 1 hour, the loaf is finished when a clean knife inserted in the centre comes out clean. Let cool for 10 to 15 minutes before slicing and enjoying with your favourite cup of tea!
Bisous et bon appetit! xx S
Labels: banana, bread, breakfast, chocolate chip, dairy free, egg free, gluten free, gum free, loaf, snack, sweet, tea, vegan
