By Riki Shore
There have been lots of recipes for pumpkin breads, apple breads, and banana breads swirling around the internet recently. I don’t eat much sugar these days, which means I don’t do a lot of baking anymore. Most of the time I’m content to cook savory instead of sweet, but the coming of Fall and all those great quickbread recipes gave me the itch to bake.
To decide what kind of bread to make I turned to my best critic, my daughter, who immediately proclaimed, “banana bread!” And so it was decided.
After scouring several great gluten-free blogs and books, I decided on a recipe from Darina Allen and Rosemary Kearney’s cookbook Healthy Gluten-Free Cooking as a starting point. I reduced the sugar, and added lots of spices and vanilla to liven things up.
The resulting bread is moist, a touch sweet, and definitely banana-y. I baked it in a standard loaf pan and it yielded 10 slices. I wrapped these individually in plastic wrap, then in a Ziploc bag and froze them. I take one out at night and let it thaw for Stella’s lunchbox the next day. The texture and flavor has held up well in the freezer, but you can skip the freezing if the bread will be eaten within 3 – 4 days.
If it appeals to you, this bread would be great with toasted walnuts or pecans, dried cranberries or cherries, or dark chocolate chips. Use no more than a total of 3/4 cup of these extras.
1 stick of butter, softened
1/3 cup sugar
2 large eggs
3 ripe bananas
1/2 teaspoon vanilla paste
1 1/4 cup fine brown rice flour
5 tablespoons cornstarch
2 teaspoons baking powder
1/2 teaspoon Kosher salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
Pinch of ground cloves
1. Preheat oven to 350 degrees. If you’re loaf pan is not non-stick, line it with parchment paper.
2. Cream the butter and sugar until pale and fluffy, about 2 – 3 minutes. Add the eggs, one at a time, and beat well after each addition, for about 20 seconds each time. Add the vanilla paste and mix to incorporate.
3. Mash the bananas with a fork and add them to the creamed mixture.
4. Fold in the dry ingredients in three additions. The batter should be completely mixed, but using a gentle hand. Add the “extras” if using, and fold them in gently.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 50 – 60 minutes, until the top is golden and slightly cracked, and a tester comes out completely clean. Cool for about 20 minutes, then turn the bread out on a wire rack to cool completely. Slice and serve or freeze.
Here are some more gluten-free quickbreads for you to try:
- Paleo Pumpkin Bread from Elana’s Pantry
- Zucchini Almond Bread from The Whole Life Nutrition Kitchen
- Cranberry Nut Bread from Gluten Free Mommy