In the world of re-discovering how to cook after food allergy diagnosis, there are times of failure and times of triumph in the kitchen. Failures should really just be called “learning opportunities.” Before food allergies entered into our family, we LOVED this Banana Bread recipe! I felt challenged to re-create it safely and have it taste just as good. After many attempts, I finally got it. My favorite part is how the top crust has a tender crunch to it, probably from all the sugary goodness. If you are not a big fan of using this much sugar, you could probably use half the amount with good results too.
1/4 c. butter, melted
1/4 c. canola oil or coconut oil
1 c. sugar
Mash bananas and add butter oil and sugar. Stir to combine. (Or if you have a food processor, try pulsing the bananas, add melted butter, oil and sugar. Pulse again just til mixed.)
1 1/2 c. Natalie’s Gluten Free Flour (or rice flour)
1/4 c. flax meal
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
Whisk together dry ingredients then add to wet ingredients and stir just until combined. (Or add to food processor and pulse just til mixed.) Pour into buttered and floured loaf pan ( I actually use a small brownie / short pan and find it cooks better). Bake at 350 degree convection oven for about 25 – 30 minutes or until toothpick inserted in center, comes out clean.
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