I have been working on a lot of different versions of my banana bread recipe. This is the base recipe that I build from. The recipe is a light, vegan style recipe & uses soaked chia seeds as an egg substitute.
- RELATIVELY LOW SUGAR – Banana bread will always be a dense, high calorie food, however most banana bread recipes call for more sugar. I also only use unbleached natural sugar. This recipe relies more on a blend of natural flavors to sweeten it.
- CRUST – Using at least some honey in the recipe is good way to get a nice moist crust to form when cooking. The loaves in this picture I made with 1/4 cup honey as the only added sweetener and came out great.
- CONSISTENCY – This recipe comes out with a very delicate bread. Some think this is a bit crumbly because it is a low oil / no egg and free of glutens ( glue ) that holds breads together. If you want a firmer loaf, you can do a few things. Adding eggs or substituting in a small amount of all purpose flour will result in a less crumbly bread. As well, you can add soaked chia seeds as an egg replacement.
- FLOURS – I have a simple electric spice mill that I use to grind small amounts of oats at one time ( the recipe calls for only 1 cup of these ). I also use the spice mill to grind fresh cloves and cardamon for the recipe, so I usually get that out when making this recipe. I have tried substituting some of the rice flour for 1 cup maca in this recipe with good results.
Gluten Free Banana Bread
Recipe Type: Breads
A lighter take on banana bread. Low oil, low sugar & gluten free. You will need: 1 large mixing bowl 2 or 3 banana bread baking tins 1 medium sized sauce pan. Preheat oven to 350 degrees F. Serving notes – Because this is a low oil bread, it can optionally be served with butter or a simple icing such as one you can make with powdered sugar, milk and softened butter.
- Dry mix:
- 2 cups rice flour
- 1 cup ground oats
- 1 tbsp baking soda
- 1 teaspoon sea salt
- Wet mix:
- 1 1/2 cups water
- 1/2 cup natural sugar or 1/4 cup honey/agave
- 4 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- 4-6 smashed ripe bananas
- 1/4-1/2 cup raisins or other dried fruits such as berries or coconut flakes (optional)
- 1/4 cup ground nuts (optional)
- Seasoning mix: I usually add 1 teaspoon Ceylon cinnamon and a dash of cloves, cardamom & allspice to the wet mix.
- Combine all the dry mix ingredients, making sure to break up any clumps.
- In the saucepan, add the water, sugar/honey/agave, coconut oil, vanilla, sea salt and seasoning mix. Gently warm this for 5-10 minutes to let the flavors combine into a spice tea.
- Add any extra nuts / dried fruits you want to include once the spice tea has warmed and the sugar (if you are using it) has dissolved.
- Let this mixture cool then add it to the dry mix. Mix this up.
- Mash the bananas & add them to the mixing bowl.
- Grease the baking tins (preferably with coconut oil) and add this mixture.
- Bake for 20 minutes or just longer. I usually wait until I see the top of the bread crack in just a few places. This will also depend on the thickness of the loaves. I usually make them thin and spread them out across 3 9×5 banana bread baking tins.