A very close girlfriend (featured here when I fell in love with her oxfords) was recently diagnosed with Celiac Disease and due to the gluten-free thing that can appear to be a trend for some (I talked about that and the Gwyneth Paltrow diet here) she was hesitant to tell people. In a sign of solidarity (this blog keeps it real and very deep) I am attempting to find gluten free recipes for her that rock.



The good thing about the gluten free craze is the abundance of recipes and ingredients available and the inevitable treats that often you can not tell the difference between them and their flour full counterparts. Flour? No. Brown sugar? Yes. Still weary? Don’t be.



This recipe rocks in every modern connotation of that word because a) if you’re friend has Celiac Disease or stays away from gluten than they can eat it and we can all get along and b) it works for those instances when you want to bake something as a gift but are too hungry to imagine a scenario of giving up a warm, sweet smelling loaf of banana bread because with this one batch you will yield two loaves. See? Perfection.




I ran across a lot of really delicious looking gluten-free banana bread recipes (especially the one in my beloved Baby Cakes cookbook which I have made and it is too die for people) but this time around I wanted something that didn’t call for a bunch of ingredients that I didn’t have (applesauce, xanthum gum, coconut oil). I wanted this recipe to work for the average woman/man, one who didn’t necessarily have to be a gluten-free goddess in the kitchen and still able to make something yummy for those needing a reprieve from the inflammatory effects of flour and the comforting power of warm bread. I think we’ve found a winner, Anabear: this ones for you. And finally, the food!




Rockin Gluten Free Banana Bread, slightly adapted from the recipe off a package of Bob’s Red Mill AP GF flour here 

1/3 cup canola oil
2/3 cup brown sugar, packed
2 large eggs, 1 egg white
2 cups all-purpose gluten-free flour
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas (the more ripe the better, smashes easier.. I like mine more chunky [see photos] so I didn’t cream mine but generally people like the texture more smooth and the more ripe they are the easier they will mash)
optional: 1 c. chocolate chips, or a cup of chopped walnuts or raisins

Preheat the oven to 350′. Grease your pan or line it with parchment paper (this is my go to trick especially when making loaves as gifts, afterward you can wrap it up with a piece of twine and you’re set, easiest way I’ve found to keep it fresh and gift like, also works wonders when getting the bread out of the pan). Cream together oil, sugar and eggs in a large bowl (no need really for a mixer, yay!). Mix in dry ingredients. Add bananas and cream until smooth (or if you like a chunkier banana texture [see note] you can fold in) and add chocolate chips, walnuts, and/or raisins if using. Transfer to pan(s) and bake. For a larger pan (9×5) bake for about an hour, smaller pans (8×4 or 5×3) about 45 minutes or until cooked through and browned on the outside.

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