Saturday, March 10, 2012

Banana Bread {gluten, dairy and egg-free}

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I love banana bread!  As a child, I remember my dad making it for me.  But his version, as good as it was, was made from a box mix and was more like a dessert bread.  This gluten, dairy and egg-free version is meant to be hearty and healthy - something you'll feel good about eating for breakfast or for an afternoon snack.  If you're looking for a lighter, sweeter bread this may not satisfy, but this one has a higher whole grain content and a  lower sugar content.  The sweetness comes straight from the bananas and we all know the sweetest banana bread bananas are those darkening, mushy ones you'd never just peel and eat. 

My family enjoys this for breakfast - great with some dairy-free butter smeared on top of a nice, thick slice. Sometimes I make two loaves at a time. I slice up the second loaf, wrap it in foil and/or a freezer bag and freeze it. The slices toast up great - straight from freezer to toaster - for a quick and hearty breakfast.


Banana Bread {gluten, dairy and egg-free}

1 cup sorghum flour
½ cup potato starch or tapioca starch
1 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 ½ cups banana, mashed (about 3 large bananas)
½ cup brown sugar
cup oil
1 TBSP vanilla
2 TBSP flaxseed meal mixed with cup water
½ cup walnuts, chopped (optional)

Step 1:  In mixing bowl, whisk together dry ingredients (sorghum flour, potato starch, xanthan gun, baking powder, baking soda, and salt). 

Step 2:  In a large mixing bowl, combine wet ingredients (mashed banana, brown sugar, oil, vanilla, flaxseed/water mixture).

Step 3:  Using a stand mixer or electric hand mixer, combine dry ingredients into wet mixture.  Combine till thoroughly mixed.  If adding walnuts, now’s the time.

Step 4:  Pour batter into loaf pan and bake at 350 for about 50 minutes, or until edges pull away from pan and cake tester comes out clean. 


FREEZER NOTE:  Make an extra loaf, slice it and freeze.  For a quick breakfast, put frozen slices in toaster and voila! – breakfast is ready!

This post is being shared at Allergy Free Wednesday.

9 comments:

  1. This bread looks delicious, and it looks like it actually holds together! Thanks for sharing on Allergy-Free Wednesday! Hope you'll join us again this week with another great recipe!

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    1. Janelle - You're right - this banana bread does hold together remarkably well! Its always a plus when your bread doesn't crumble on the way from your plate to your mouth (ha, ha!) as so many gf products do. And I'm lovin' Allergy-Free Wednesday!

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  2. Hi Paige! I came across your blog through 'Slightly Indulgent Tuesday' and discovered that we have very similar blogs and allergy issues! It's nice to know there are others who share in this adventure!

    Angie@ConsciousEatery.com

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    1. Nice to meet you, Angie! I just checked out your blog - looks great! I'll come back and browse when I have more time. Thanks for visiting!

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  3. I cannot thank you enough for this recipe!!! I had to make a few substitutions and mine looked very different from yours, but it is by far the absolute BEST banana bread I've had in years!!! We just love it!!!

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    1. I'm so happy to hear you enjoyed it so much! We love it, too! It works well as muffins, too. For muffins, bake at 400 for 20 minutes.

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    2. That's good to know, it helps with portion control ;) I 'll have to give that a try! That will make it even easier to freeze and have handy! :)

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  4. I made these last night for a group and they turned out great! I used 3/4 cup sorghum flour and 1/4 cup oat flour (I use that combo for most of my GF baking and it usually turns out well), I reduced the vanilla to 2 tsp, and I added 1 tsp of cinnamon. I baked them as cupcakes for about 25 minutes on 350. They were a big hit!

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    1. I'm so glad to hear that! I've been using more oat flour lately as well and really liking it - I'll have to try your combo.

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