I’m a total sucker for banana bread and have spent hours in the kitchen formulating my own personal recipe. It’s usually numero uno on my family’s request list whenever I’m in town for a visit. So, when I arrived in Denver last week to visit my sister, we dove in immediately making a grocery list of goodies for me to bake and cook. But, here’s the kicker . . . recently, my sister discovered that she has a yeast allergy, which means no wheat for her. I have food allergies of my own, so I am always interested in accommodating people’s food restraints. Determined to still serve up some delicious and nutritious banana bread, I went on the hunt for a gluten-free recipe. Here’s what I found; one with rice flour and coconut palm sugar.
Gluten-Free Banana Bread (Go Bananas!)
– 1 full stick of butter, softened to room temperature
– 3 to 4 large, ripe bananas, mashed
– 2 cups rice flour
– 1 cup coconut palm sugar
– 2 large eggs, beaten
– 2 tsp. baking powder
– 1 1/4 tsp vanilla
Preheat oven to 325. Grease and rice flour a 9-inch loaf pan. Blend butter and sugar in a large bowl until creamy. Add vanilla, eggs, and bananas. Mix dry ingredients in a separate bowl; add slowly to banana and butter mixture. I added gluten-free oats to the batter, but it’s up to you. Some other good options are nuts or carob chips. Blend batter until well mixed and then turn into loaf pan. Bake for 60 minutes or until edges are browned. Let cool.