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.
The texture is dense and moist. If you want to avoid dairy you can sub in applesauce for the sour cream.
- 2 cups gluten free flour blend, I used Namaste brand
- 1 tsp baking soda
- pinch of salt
- 2 eggs
- 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 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.
Edited Oct 30, 2019
We still make this gluten free banana bread all the time. We rarely have any leftover to make biscotti, but if I’m drying other foods I’ll swipe a couple of slices and hide them in the dehydrator.
We haven’t managed to be completely gluten free since the summer of 2012. I did it that summer as an experiment to see if it would help clear up Vivi’s keratosis pilaris, and it did, but her pediatrician in California told me it was a coincidence. She believed that the kp is allergy related exema and that she should be treating it with daily doses of allergy medication. So, while no one is our family has been diagnosed celiac or gluten intolerant, my mom and I both feel better when we don’t have wheat in our bellies, so mentally and emotionally a gluten free treat is yummier.