This banana bread was yesterday’s gift to me. I made it in between the usual 4-kids-under-4 emergencies and disasters, cuddling a teething, nap-striking baby, and crock-potting a roast chicken for dinner. (Is crock-potting a word? I’m gonna go ahead and declare it one.)
I had some spotty bananas that were begging me to make them into banana bread. I could hear their little banana cries. They were past their youth, their prime bright yellow youth, and they were begging me to not give up on them yet. “We still have plenty to offer the world”, they cried. “We may be elderly, but we aren’t dead yet!” they exclaimed with passion.
Why yes, now that you mention it, I may have been reading a little too much into the situation, given the rapidly approaching death of my twenties (July 5, in case you care. Or wanna send flowers. Or whatever.)
Regardless – I decided to play around and come up with a recipe for banana bread that is not gonna feel like a rock in my gut (sometimes gluten does that to me) and doesn’t use refined sugar (Ain’t nobody need be eatin’ that on a regular basis. And you can be dang sure this is a Regular Basis Kind of Recipe). It is verrrry loosely based off of this recipe (mainly the flour ratios).
It uses rice flour and tapioca starch as the base. I am currently loving tapioca starch in my baking – it’s magical. I also decided to add ground chia seeds to see if it would give it a nice non-crumbly texture, as so many GF baked goods are prone to. It worked perfectly. The texture is amazing – non-crumbly, moist (but not eggy like with coconut flour), and remarkably “normal” tasting if you’re used to the wheat-based baked goods. The spices and ratios I used gave it a fabulous overall flavour, and well, let’s just say this recipe makes two loaves because loaf #1 disappeared in less than 24 hours.
Here you go. If you don’t have the ingredients on hand then I highly suggest you get your butt out to the store to get them, stat. Like, stop reading, and go now. Your taste buds will thank you later.
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