Sunday, August 14, 2011

Gluten-Free Nutty Banana Bread

I hope it doesn't seem callous to share a recipe after my last post. But when I came home from that funeral on a rainy, cool Friday, I wanted to bake. Because in baking, unlike in real life, following an exact formula will lead you to the expected results.

Nutty Banana Bread (based off of this recipe)
makes 18 regular muffins or 1 large loaf

3 bananas
4 eggs
1/2 cup almond butter
1/3 cup maple syrup
1 Tbs. butter or coconut oil
1/2 tsp vanilla

1 cup quinoa flakes
1/4 cup coconut flour
1 tsp cinnamon
1/2 tsp pumkin pie spice
1/4 tsp salt
1.5 tsp baking soda
1 tsp baking powder
1/2 tsp xantham gum (optional-- the coconut flour and eggs are pretty good binders here)

In a large bowl, mix wet ingredients until smooth. Add dry ingredients and mix well. Pour by rounded Tablespoons into muffin holders, or pour batter into greased bread pan.

Bake at 350 degrees. 18 to 21 minutes for muffins and 45 to 50 minutes for bread.

Amazingly "normal" taste and texture, no? I'm pretty sure this is my new go-to muffin base. I'm going to try it with zucchini and add walnuts next time!


  1. Lovely post and photos! Thank you for sharing and thank you so much for the mention in your "Gluten-Free + Me" section. Happy gluten-free baking and cooking! :)

  2. Thanks so much! Blogs like yours have made the transition to gluten-free much easier :o)