When I began our gluten free journey, I knew immediately that I would want to recreate many of our favorite recipes so I could serve yummy and comfortingly familiar foods to my family. The process of recreating isn't always instant as is the case with banana bread. It took some trial and error but I am very pleased with these results. This banana bread is a moist, mildly sweet, and tender quick bread that can satisfy your morning hunger or make for a pleasing snack.
Cinnamon Banana Bread
Gluten Free and Dairy Free
3/4 c. sorghum flour
1/2 c. brown rice flour
1/4 c. arrowroot flour
1/2 c. Sucanat
1 t. baking soda
1 t. baking powder
1/2 t. xanthan gum
1/4 t. sea salt
3 T. cinnamon
1/2 c. grapeseed oil
2 Lg eggs
1 t. pure vanilla extract (gluten free)
3-5 ripe bananas, well mashed (2 cups worth)
Preheat oven to 350 degrees. Grease a standard-sized loaf pan with palm shortening and set aside.
In a small mixing bowl, cream together the eggs, Sucanat, vanilla, and oil. In a large mixing bowl, measure out the sorghum flour, brown rice flour, arrowroot flour, baking soda, baking powder, xanthan gum, salt, and cinnamon; mix to combine. Pour in the egg mixture and the mashed bananas and mix until well combined.
Pour batter into the greased loaf pan and place in the center of the oven. Bake for 60 minutes. Halfway through the baking time, place a sheet of foil over the loaf pan to prevent the bread from over-browning. Bread is done when a toothpick inserted into the center of the loaf comes out clean.
Makes one loaf.
More recipes to try:
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Deep Roots at home: Encourage One Another Link-Up
Sugar & Dots: What I Whipped Up Wednesday
Passionate and Creative Homemaking: Beautiful Thursdays Linkup
Fireflies and Jellybeans: Show Off Your Stuff Party
Creative Christian Mama: Weekend Whatever Link-up
The Chicken Chick: Clever Chicks Blog Hop
Homemade Ginger: Ginger Jamboree