Rustic Banana Bread
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April 29, 2019
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This makes a rustic gluten free or grain free banana bread. It's hearty and delicious served warm with butter.
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Image by: Thora Toft Prep time: 20 minutes Cook time: Makes: 10 slices Difficulty: Medium
• Gluten free • Dairy free option • Egg free option • Grain free option • Soy free • -
This recipe is versatile and can be made with any type of gluten or grain free flour, or flour mix. You can even use a combination of gluten or grain free flours. The cake pictured above was made with an equal combination of almond flour, plantain flour and coconut flour.
Use all organic ingredients. Ensure any dried spices are labeled certified gluten free, and any flour and packaged ingredients used are labeled gluten free.
Ingredients:
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• 2 to 3 Very ripe bananas, peeled • 1/3 cup Butter or coconut oil, melted (for dairy free, use coconut oil) • 1 teaspoon Baking soda • Pinch Sea salt • 1 teaspoon Cinnamon (optional) • 1/2 to 1 cup Sugar • 1 teaspoon Pure vanilla extract • 1 to 2 Eggs, beaten (or egg substitute) • 1/4 cup Raisins (optional) • 1 1/2 cups Gluten free flour blend (any kind) -
Substitutions and Notes:
- Bananas: You can freeze the bananas, which make them much easier to mash. If using frozen bananas, allow them to defrost to room temperature before using.
- Pans: You can make these in different sized pans, such as an 8" square cake pan. Start checking for doneness at 30 minutes.
- Flour and baking times: Different types of flour can have quite different cooking times. Be sure to cook for doneness before you expect cake to be done, especially if you make this again, with a different flour blend.
- Grain free flour and other mixed flour: This can be made with grain free flour also, or a mix of a variety of different gluten or grain free flours. The cake pictured above was made with an equal combination of almond flour, plantain flour and coconut flour. The types of flour can have an impact on the color of the cake; some will make it quite dark, and others will be light.
- Sugar: Different types of granulated sugar can be used. The darker the sugar is, the darker the cake will be.
- Eggs: This can be made with egg substitutes. Note that the cake may not hold together quite as well, but it will still turn out ok.
- Dairy free: Use coconut oil instead of butter.
Directions:
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- Preheat the oven to 350 F. Prepare a 4" x 8" loaf pan by greasing generously with butter.
- Mash the bananas in a medium-sized bowl with a fork until smooth. Stir in the butter (melted).
- Add the baking soda, salt and cinnamon, if using, and mix.
- Add the sugar, vanilla and 1 beaten egg. Add raisins, if using.
- Add the flour and combine. If the mixture is dry, add another beaten egg. If still a bit dry, add small amounts of water. The batter should be fairly thick, but not a big sticky blob.
- Pour the batter in the prepared pan.
- Bake for about 1 to 1:15 hours, or until toothpick or knife inserted into center comes out clean. Start checking the cake at 50 minutes.
- Remove cake from pan and cool on a wire rack.
- Serve warm or cold. Store cooled cake in a sealed bag or container. Will keep for 1 day unrefrigerated, and about 3 or 4 days refrigerated. This cake can be frozen for about 3 months. To make it easier you can preslice the cake before freezing.
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Enjoy!
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