Gluten-Free Goddess Banana Nut Bread Recipe
Banana bread for the rest of us. No apologies needed.
They dub it a controversy.
Two food bloggers referenced the gluten-free diet on a social networking site recently, bragging about their "iron stomachs" and their ability to chow down on everything, implying that those of us unable to ingest gluten merely have "sensitive" digestion. I was reminded of an older post I wrote in response to a (quasi-famous) blogger's remark that gluten-free is "just too precious". Ah yes. Ignorance is bliss, indeed.
Here's the thing. It's not a sensitive vs iron stomach issue. It's not an I-can-eat-anything-so-bring-on-the-butter-and-bacon-and-haggis issue. It's not about macho appetite. Or virtue. Or squeamishness.
It's not philosophical.
It's not emotional.
It's not about preciousness.
Or garnering attention.
Or skinny jeans.
It's about a cruel quirk in genetics.
If you won the luck of the draw in the genetic lottery and escaped- by no effort of your own- inheriting HLA-DQ2 or HLA-DQ8, the two genetic haplotypes that predispose you to an autoimmune disease that triggers your body's defense system to attack itself, destroying the nutrient-grabbing lining of your small intestine, be humble. Be thankful. Your body works as Nature designed it. You do not have to be vigilant about every crumb that goes into your mouth. In your world gluten does not increase your risk for Non-Hodgkin's lymphoma. A bagel is not dangerous. You can eat what you crave when you are hungry. You can wing it when you travel, feeling carefree and adventurous. You can sample new cuisine on a whim- without asking about the ingredients. Food for you is fun. Romantic. Perhaps, even a passion. So thank your small intestine.
And while you're at it, thank your pancreas, too.
Because those with Type 1 diabetes (another genetic autoimmune disease, one that destroys the insulin-producing islet cells in the pancreas) must also be vigilant about their diet. Along with injecting insulin, Type 1 diabetics must also limit (if not completely shun) certain high-carb foods to protect their health, making careful, low glycemic choices day after day after day. As do millions of folks with Type 2 diabetes.
But gee- maybe that's a fad, too, according to the current cynical logic. Maybe their pancreases are just... sensitive? Maybe a diabetic child is merely craving attention, just like her celiac cousin. Maybe a mother learning how to cook a meal with low glucose is coddling her child, too. And maybe all autoimmune diseases are just a silly Tie Tok trend.
The Fad Du Jour.
Cuz, you know, I hear celiacs and diabetics are wicked sexy.
Well, that part may be true.
Kisses,
Karina xo
It has come to my attention that some of you attempt to bake gluten-free tea breads in- GASP- foil bread pans.
Please Darling. Don't.
Here's why. Foil pans? They are ridiculously thin. I mean, really. They cannot possibly coddle your sensitive gluten-free batter in the way it needs to be coddled. The way it needs to be cradled, protected from the onslaught of hot oven air, as the center takes its slow sweet time to bake.
In other words, when the baking pan is thin, the outside of the loaf will bake fast and furious- while the inside is just lollygagging, staying gooey and difficult until it finally cooks through during the last five minutes.
If your loaves habitually under-cook in the middle, or over-cook on the outside, your pan might be why. Here's the ceramic baking pan I use- and love. It heats evenly, and bakes gluten-free batters and bread dough beautifully.
I also recommend you check your oven temperature with a decent (not the cheapest) oven thermometer. Ovens can be wildly inaccurate, temperature-wise. I've tested three ovens in three years and each one has been off- from 25º to 75º.
This is the oven thermometer I use.
This new banana nut bread is fragrant and fabulous. And it does not scream gluten-free. Warm from the oven, we slathered it with butter. And Oh. My.
Ingredients:
1 cup mashed ripe bananas (roughly three medium bananas- keep it at 1 cup)
2 large organic free-range eggs, beaten
1/4 cup organic coconut oil, or grape seed oil
1 1/4 cup lightly packed light brown sugar
1 cup brown rice flour or sorghum flour
1/2 cup cassava starch or potato starch (not potato flour)
1 tablespoon rice bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons bourbon vanilla extract
1 teaspoon ground cinnamon
1 cup walnut or pecan pieces
Instructions:
Preheat the oven to 350ºF. Line a 9-inch ceramic loaf pan with a piece of parchment paper.
In a mixing bowl, beat the mashed bananas with the eggs, oil and brown sugar till combined. Add the brown rice flour, cassava starch, rice bran, baking powder, baking soda, salt, vanilla and cinnamon, and beat until a smooth sticky batter forms. Stir in nuts by hand.
Scoop the batter into the loaf pan and spread evenly. Stud the top with some extra nut pieces, if desired. Bake on the center rack for 55 to 65 minutes, if necessary, until the center is done (a wooden cake tester should emerge clean). Ovens vary, so check the loaf at 50-60 minutes. In my various ovens this has baked anywhere from 60 to 70 minutes.
Note: I tented the top with foil at 45 minutes because I have a small electric wall oven and I was concerned the top would over-brown. Top yours with a piece of tented foil if you see it browning too much.
Cool on a wire rack.
This banana bread stays moist overnight, if tightly wrapped- but I would slice and freeze leftover pieces for best texture, beyond that.
Makes one 9-inch loaf
Cook time: 1 hour
Cuz, you know, I hear celiacs and diabetics are wicked sexy.
Well, that part may be true.
Kisses,
Karina xo
Banana bread yum.
Note to egg-free folks-
Here's my vegan, egg-free Banana Bread with Chocolate Chips recipe, if you need to bake without eggs.
A quick word about baking pans.
It has come to my attention that some of you attempt to bake gluten-free tea breads in- GASP- foil bread pans.
Please Darling. Don't.
Here's why. Foil pans? They are ridiculously thin. I mean, really. They cannot possibly coddle your sensitive gluten-free batter in the way it needs to be coddled. The way it needs to be cradled, protected from the onslaught of hot oven air, as the center takes its slow sweet time to bake.
In other words, when the baking pan is thin, the outside of the loaf will bake fast and furious- while the inside is just lollygagging, staying gooey and difficult until it finally cooks through during the last five minutes.
If your loaves habitually under-cook in the middle, or over-cook on the outside, your pan might be why. Here's the ceramic baking pan I use- and love. It heats evenly, and bakes gluten-free batters and bread dough beautifully.
I also recommend you check your oven temperature with a decent (not the cheapest) oven thermometer. Ovens can be wildly inaccurate, temperature-wise. I've tested three ovens in three years and each one has been off- from 25º to 75º.
This is the oven thermometer I use.
Karina's Gluten-Free Banana Nut Bread Recipe
By Karina Allrich November 2011.This new banana nut bread is fragrant and fabulous. And it does not scream gluten-free. Warm from the oven, we slathered it with butter. And Oh. My.
Ingredients:
1 cup mashed ripe bananas (roughly three medium bananas- keep it at 1 cup)
2 large organic free-range eggs, beaten
1/4 cup organic coconut oil, or grape seed oil
1 1/4 cup lightly packed light brown sugar
1 cup brown rice flour or sorghum flour
1/2 cup cassava starch or potato starch (not potato flour)
1 tablespoon rice bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons bourbon vanilla extract
1 teaspoon ground cinnamon
1 cup walnut or pecan pieces
Instructions:
Preheat the oven to 350ºF. Line a 9-inch ceramic loaf pan with a piece of parchment paper.
In a mixing bowl, beat the mashed bananas with the eggs, oil and brown sugar till combined. Add the brown rice flour, cassava starch, rice bran, baking powder, baking soda, salt, vanilla and cinnamon, and beat until a smooth sticky batter forms. Stir in nuts by hand.
Scoop the batter into the loaf pan and spread evenly. Stud the top with some extra nut pieces, if desired. Bake on the center rack for 55 to 65 minutes, if necessary, until the center is done (a wooden cake tester should emerge clean). Ovens vary, so check the loaf at 50-60 minutes. In my various ovens this has baked anywhere from 60 to 70 minutes.
Note: I tented the top with foil at 45 minutes because I have a small electric wall oven and I was concerned the top would over-brown. Top yours with a piece of tented foil if you see it browning too much.
Cool on a wire rack.
This banana bread stays moist overnight, if tightly wrapped- but I would slice and freeze leftover pieces for best texture, beyond that.
Makes one 9-inch loaf
Cook time: 1 hour
Recipe Source: glutenfreegoddessrecipes.com
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