Banana Bread (Gluten and Dairy-Free)

 

I rarely crave bread, but there is something about the depths of winter that brings the bread-lover out in me. I’ll even crave things like pizza and calzones, which I otherwise have no interest in!  Yet, I lament not being able to have wheat/gluten as I’ve discovered that it does not agree with me (and my recent diagnosis of Hashimoto’s confirms why).

In the hunt to find a replacement for the irreplaceable, I discovered a great bakery at the farmer’s market that makes lovely gluten-free loaves of seedy bread, cinnamon raisin bread, and the like.  However, I didn’t want to trek to the market (and take the subway on a weekend) in the rain recently. Instead, I looked at the bunch of bananas wallowing on the counter, all but forgotten for the week and perfectly ripe for baking a loaf (or two) of banana bread, recalled my stash of gluten free flour and coconut flour, and I was inspired to bake!

 

Dry ingredients:
2c gf flour (I used Bob’s Red Mill all purpose gluten free flour)
1c coconut flour
3tsp baking powder
1/2tsp baking soda
1/4tsp salt
1.25tsp cinnamon (freshly ground preferred, see tip below)
1/2tsp nutmeg (freshly ground/grated preferred)
1/4tsp ground ginger (freshly ground/grated preferred)

Wet ingredients:
2tsp vanilla extract
1.5tsp almond extract (or DiSarrono)
4 medium eggs (or 2 large)
5 bananas (3 cups mashed)
2TB crystallized ginger – finely chopped
1/2c oil of choice (I used grapeseed)
3 scoops collagen peptides powder (unflavored – I use the Vital Proteins brand)
1c packed brown sugar

1c chopped mixed nuts (pecans, walnuts, salted pepitas)

Topping:
1/2c chopped salted pepitas

Directions:

  1. Preheat oven to 350F
  2. Line two loaf pans with parchment and lightly oil any areas that the parchment does not cover.
  3. Combine the dry ingredients in a large bowl.
  4. In a separate bowl, combine the wet ingredients, whisk to incorporate (if the collagen protein powder gets a little clumpy, that is okay).
  5. Pour the wet ingredients on top of the dry ingredients, stir to combine.
  6. Mix in the chopped nuts.
  7. Tip: I like to taste cinnamon in my baked goods, at this point in the process, give the batter a sniff test – if you cannot smell cinnamon, add another 1/4tsp to the batter.  Bonus: I’ll often use freshly ground cinnamon for this very reason – it has a more powerful taste and aroma and a little goes a long way.
  8. Divide the batter into the two loaf pans, then top with the chopped salted pepitas.
  9. Place into the pre-heated oven for 55-65+ minutes, check that a toothpick comes out clean before removing from the oven. Mine took 65 minutes in the oven, but they looked done after 50 minutes! (I used a glass loaf pan, had I used a metal loaf pan the bake-time would have been less.)
  10. Remove from the oven when done, place on a cooling rack to cool.
  11. Enjoy!
  12. Store in the fridge, eat within a few days.

 

 

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