My husband is a banana bread fiend. I used to roll out 2 loaves every 10 days or so.
Eat one, freeze one. Thaw one, eat one. Empty bag, eat none.
It went kinda like that, an in addition having a loaf of banana bread in the freezer is a marvelous thing for unexpected gatherings, gifts or condolences. At any rate – I had about the easiest recipe in the world straight from the Vita Mix recipe book. Mix up the wet and banana in the blender – mix the dry in a bowl and about an hour later your house is filled with wonderful smells and folks hanging around in the kitchen. Alas – those were our gluten-full days! The banana bread went the way of so many things we used to eat.
I have been hesitant to just substitute GF baking mix for everything because it is very expensive and because it is mostly chickpea flour (which I don’t want to OD on), and has things like potato starch and tapioca starch in it which is basically sugar, so I’ve resisted. However, the pile of browning bananas on my counter were begging me to turn them into something other than a smoothie, so I revisited the banana bread with the same method I used in my GF chocolate chip cookies: Mix about half the called for flour as GF baking mix, the other half as GF flours and still use the baking powder or soda in the original amount. I’m liking this new approach, and my husband is LOVING his GF banana bread.
I promise I’ll get off the GF baking track soon, but it is so lovely to indulge in an old favorite that’s so much healthier than what I can buy at the store! So I made this recipe gluten free and vegan. Enjoy!
GF Blender Banana Bread
1 flax egg
1/4 cup coconut oil
1/3 cup milk – I used homemade almond milk
2 ripe bananas
1 tsp. vanilla extract
zest of 1 lemon (or sub 1/2 tsp lemon extract)
1 cup GF baking mix (I used Bob’s Red Mill)
1/3 cup brown rice flour
1/3 cup buckwheat flour (you could probably sub other GF flours for these 2)
2 tsp baking powder
1/2 cup sugar
3/4 cup chopped walnuts
Mix your flax egg if using (1 Tbsp freshly ground flax meal to 3 Tbsp cold water, stir and let sit)
While egg is setting…
Pre-heat oven to 350
Lightly grease a loaf pan (I used coconut oil)
Mix the last 6 ingredients in a bowl
Put the first 6 ingredients in the blender.
Blend the wet on low until chunks are gone
Pour into the dry ingredients and mix until incorporated
Pour into loaf pan
Bake at 350 for 45 – 55 minutes, or until toothpick comes out clean.
Let cool for a bit before slicing or it will crumble and smush.
Looking pretty good. I was delighted with the texture – despite the cracks on top it was quite moist.
Delicious and banana-y, banany?
Have you successfully adapted an old favorite to a new way of eating?
Has anyone come up with healthy french fries yet?
Just kidding – we consider roasted potatoes fit that bill, but I’m open to other ideas ;-).