I’ve been snacking on this bread for almost a full week now. The first loaf I made last Saturday was gone like lightning, and we wanted more, so I’ve made two loaves in one week. Maybe that says something about how yummy it is?
With a gluten free loaf this good, you won’t want to make any other kind.
Recipe adapted from Food52
I only have a glass loaf pan this size, so I reduced the oven temperature to 350 degrees and baked for about 55 minutes. If you have a metal pan though, use that. Also, on the bananas- this might be a well known method, but I like to mash my bananas on a plate as opposed to in a bowl. It’s a lot easier!
100 grams almond meal
60 grams cornstarch (or arrowroot powder)
50 grams buckwheat flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup maple syrup
2 large eggs
80 grams coconut oil, melted
1 teaspoon vanilla extract
3 large ripe bananas
Coat a metal 8.5×4.5-inch baking pan with cooking spray and preheat the oven to 375 degrees. If you do happen to be using glass, preheat to 350 degrees.
Whisk all of the dry ingredients together in a medium bowl until thoroughly combined. Set aside.
Mash the bananas. Whisk all of the wet ingredients together in a large bowl, then whisk in the bananas.
Add the dry ingredients to the wet ingredients and stir just until the flour is no longer visible. Pour the batter into the prepared pan and bake for 45-60 minutes. A skewer inserted in the center will come out clean, and the edges of the bread will be pulling away from the sides of the pan.
Cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
P.S. I apologize for the lack of words in this post. With all of the history floating around in my head, they’re not coming very easily today.