The Gluten Bigot: The Best Banana Bread Ever Baked!

Thursday, April 11, 2013

The Best Banana Bread Ever Baked!

When I was a kid, I remember my mom putting bananas that were past their prime into the freezer. When there were enough she would make one of my favorite things in the whole world - banana bread. My mom probably makes the best banana bread in the world, I remember particularly loving the crust as a kid (I think she dusted the top with sugar so it was crunchy).  So it is not surprising that as an adult I typically have a stock pile of bananas and whenever it gets to five, I make banana bread. These days though, mine is gluten free and sometimes vegan.

The inspiration of my recipe is found on tasteofhome. I made a few tweaks and enhancements to my version though. 
  • 2 cups GF flour mix OR
    • 3/4 cup white rice flour
    • 3/4 cup potato starch
    • 1/2 cup tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 4 eggs OR 4 tbsp flax meal + 12 tbsp warm water for vegan version
  • 4 or 5 overripe bananas
  • 1/2 cup no sugar added apple sauce
  • 1/3 cup extra virgin olive oil
  • 1 tsp vanilla extract
  • Walnuts, pecans, cashews, chocolate chips and sea salt for topping
Chop the nuts up all together.
Pre-heat your over to 350F, grease two loaf pans with olive oil, and chop up the walnuts, pecans and cashews and set aside. Ddd together your dry ingredients (flour, baking soda, salt) and mix. In another bowl mash the bananas, add the eggs, apple sauce, olive oil and vanilla extract and mix together really well. Add the wet ingredients into the dry ones and stir until incorporated (do not overstir). Pour half into one loaf pan and the other half into the other.

Now the part that makes this banana bread gourmet, and will make you the banana bread god (or goddess) to all your friends. Sprinkle the chopped nuts all over the top of both loaves. Then gentle pat to they are kind of in the batter (so they don't fall off when you eat the bread). Then sprinkle chocolate chips or chunks over top; I use dark and white chocolate chips for variety. Repeat gentle pat. Finally, crack sea salt over the top for a nice juxtaposed sweet and salty flavor.  

Optional: Mix a bit of the nuts and chocolate chips into the batter prior to pouring into loaf pans. 

Now they are oven ready! Bake for about 45 minutes. Let cool about 5 minutes when removed from the oven before removing from pan to cool on cooling rack. Wait until cooled (or until you absolutely must try it) to cut. Slice using bread knife. If you made the vegan version it will rise less than if you use eggs but will still be awesome. Stores well in the fridge for about 3-4 days. The second loaf will freeze very nicely. Fantastic as breakfast or a snack. 

Other toppings which I have yet to try but I think would be amazing: bacon, salted caramel, quinoa flakes, cinnamon, etc. What have you used to top your banana bread? 

Oh, and check back on Saturday to find out how you can most decadently enjoy this!

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