Sunday, March 28, 2010

Banana Bread (gluten free)

The recipe I adapted is here: Gluten-free Banana Bread with chocolate chips (and no soy, potato or corn)

The recipe calls for a combination of flours I did not have on hand, so I substituted what I had.  I chose chopped pecans instead of chocolate chips.

yield: two regular loaves


  • 1 cup sorghum flour
  • 1/2 cup buckwheat flour
  • 1/2 cup white rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup brown rice flour
  • 1-1/2 cups evaporated cane juice
  • 1-1/2 teaspoons (corn-free) baking powder
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1/2 cup butter (1 stick) or coconut oil
  • 1/4 cup safflower or sunflower oil
  • 2-1/2 cups mashed bananas, about 4 large bananas or 6 medium bananas
  • 1/2 cup + 1/3 cup Buttermilk (or 1/2 cup + 1/3 cup water + 1 tablespoon vinegar)
  • 2 eggs (or 2 teaspoons ground flaxseeds plus 1/4 C water)
  • 1 tablespoon vanilla extract
  • 1 cup chocolate chips OR chopped pecans OR combination of the two 


  • Preheat oven to 350 F (325 in Convection oven). 
  • Line baking pan with parchment.
  • Combine all dry ingredients in a large bowl. 
  • Cut in the butter until butter/dry combination has consistency of cornmeal.  
  • Add wet ingredients all at once and mix for about 2 minutes. 
  • Fold in nuts/chocolate or combination. 
  • Pour into loaf pan. 
  • Bake in center rack for about 1 hr, or until a toothpick inserted in the loaf comes out clean.
  • Allow to cool. Slice and eat or freeze right away. Will remain tender for at least 5 days, if kept in an airtight container.
I got a moist, dark, cake-like loaf that was pronounced "real" banana bread by everyone who ate it.

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