Update - 12/21/2009
This bread IS so moist! We just finished off the first loaf this morning and are into the second one. The one great thing about this bread is that even after sitting outside of the fridge for a couple of days it has not even slightly dried out!
It was my first full day home yesterday and I definitely took advantage of all the rest. Being the foodie that I am, I later found myself running to the grocery store with my Mom to get some chocolate chips for making fresh from scratch almond joy ice cream. I also made homemade pizza and banana bread (there was conveniently very overripe bananas waiting for me when I arrived home from the airport). I might have waited a few days on the banana bread, but I ended up adding 4 full eggs into my beginning ice cream mixture, instead of just egg yolks, and so I had to use the "oops" for something.
I have been very unhappy with all the gluten free banana bread recipes that I have tried. They are either too dry, too grainy, have too little banana content, or just taste blah and are nothing like the banana bread that I remember. In the past, I've tried making over my mother's traditional recipe, as well as other gluten free versions online. While some were tolerable, they weren't great. Banana bread is easily one one my favorite quick breads, and I really want to find a good gluten free version, one that I can serve to others and be proud of. This time I finally might be on to something! This bread passed the "wheat-eater" test with flying colors, my brother G really liked it! My family and I almost ate the whole half loaf for breakfast!
The bread did really well except for the fact that it is a little moist on the bottom. This can be alleviated by probably just changing the amount of liquid and also adding bit more baking soda. I will probably do a combination of both and next time I make another batch of this yummy bread I will update the recipe here.
yields two loaves
1 1/2 cup sorghum flour
1 cup unblanched almond flour
1/2 cup teff flour
1/2 cup + 2 T arrowroot starch
1/2 cup tapioca flour
1/2 tsp unrefined sea salt
1 1/2 tsp baking soda
2 tsp cinnamon
2 dashes nutmeg
1/2 tsp xantham gum
1 cup organic full-fat coconut milk
1/4 cup honey
3/4 cup organic maple syrup
6 drops clear stevia
4 cups mashed bananas
4 REAL grassfed eggs
To make your banana bread:
1. In a large bowl, whisk together: flour, baking soda, salt and spices.
2. In separate smaller bowl, add bananas and mash.
3. In third small bowl, add eggs, maple syrup, agave and stevia.
4. Combine liquid ingredients and slowly add to the dry ingredients, folding together with a spatula.
5. Lightly MISTO spray two loaf pans, and divide batter evenly between them.
6. Place into a preheated 350 degree oven, and bake for about an hour or until the bread begins to brown, pulls apart from the sides and a stick inserted through the middle comes out clean.
7. Let cool in the pans on top of a wire rack. Then gently go around the edges with a dull knife and shake the bread out. Place them on wire racks to fully cool before eating or giving away or freezing.
This bread was so moist and delicious. I hope you enjoy this banana bread with your family. The bananas and sweet maple syrup make it especially scrumptious. If you are averse to the taste of coconut, do not worry, the taste does not shine through in this bread. The maple syrup taste is not assertive either. It has just the right amount of sweetness. Next time I make this bread, I might actually add more cinnamon!
For those of you that are wondering what banana bread recipe I used before I was gluten-free, click here. I still use this recipe occasionally when I cook for others who do not have any special dietary needs.