As promised, here is the recipe for the gluten-free banana bread I have brought to a lot of our playgroups. It is also the one I slice and dry in the food dehydrator to make biscotti.
2 cups gluten free flour blend, I used Namaste brand
1 tsp baking soda
pinch of salt
1 cup brown sugar
1/2 cup coconut oil
1/4 cup sour cream
1 tsp vanilla extract
1 tsp cinnamon
3 ripe bananas
2 tbsp ground flax seeds
Optional – 1/2 cup of chocolate chips or chopped nuts
Preheat oven to 325. Spray or butter a pan. I use a 9 x 13 cake pan.
Combine flour, baking soda and salt in a bowl, whisk to blend.
Combine the rest of the ingredients in a deep bowl with an electric mixer until it is smooth, and you can’t see chunks of banana anymore. Add in the flour mixture and mix just until combined. Stir in the chocolate chips and scrape it into the baking pan.
Bake for 50 minutes. It will take longer in a loaf pan so check with a toothpick to make sure it’s cooked inside.