I’ve been dabbling ever-so-slightly in gluten-free baking lately, as a result of my recent decision to eliminate as much gluten as possible from my diet. I know there’s really no such thing as an almost gluten-free diet, and I can certainly tolerate gluten, but I simply feel better and more energetic on the days that I don’t consume any. So, as often as possible, I avoid it.
I find the challenge of baking gluten-free exciting, though there’s definitely a lot of trial and error involved. My most recent baking experiment was with banana bread. I even made my own coconut flour for it, which was a rewarding but slightly time consuming process. I enjoyed it though, and the bread turned out very good.
For me, the most important thing when it comes to gluten-free baking is reminding myself not to expect the same textures. It should be a given that bread made with wheat flour is going to feel different than bread made with coconut and almond flours.
That brings us to my banana bread verdict…
The pros: tastes banana-y, slices nicely, and is unbelievably moist.
The cons: has more of a pudding-like (in the British sense) texture.
There you have it. Only one con, but an expected one. The bread is held together by 4 eggs, which would naturally lend the loaf it’s soft texture.
All in all, a pretty terrific gluten-free loaf to satisfy any banana bread cravings!
Recipe adapted from Summer Harms
1/4 cup butter
1/3 cup honey
4 large ripe bananas
4 large eggs
1 teaspoon vinegar
1 1/2 teaspoons vanilla extract
3/4 cup coconut flour (you can make your own, if you’d like to)
1/2 cup almond meal (Trader Joe’s, of course, offers the best deal I’ve ever seen on this)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon baking soda
1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees.
Melt the butter with the honey (on the stove or in the microwave) and let it cool. Process the bananas in the bowl of a food processor until smooth. Add the eggs, vinegar, and vanilla.
In a separate bowl, mix the coconut flour and almond meal with the cinnamon, salt, and baking soda. Add the banana mixture to the dry ingredients and stir until well combined. Mix in the nuts and pour the batter into a loaf pan coated with cooking spray.
Bake until a toothpick inserted in the center comes out with a few crumbs attached. In the original recipe this took 35-40 minutes, but my loaf needed about 70 minutes! It was still so moist that I think it could’ve been in the oven for at least 3 hours without drying out. But I wouldn’t recommend that…
I might purchase some coconut flour next time I make this and see if it yields different results than the homemade flour.