Friday, July 13, 2012

Gluten Free Dairy Free Banana Bread

This is a variation on my great grandmother's banana bread. I have really never found another banana bread that I love as much as this one. Honestly I think the best part of it is that when you bake it for the recommended time you still get a slightly gooey center in the middle of the bread. I am such a sucker for gooey dough. Ha. As a kid I would refuse to eat any part of the bread other than the center pieces. 

1/2 cup coconut oil
1 cup of sugar
2 eggs beaten
2 cups brown rice flour minus 4 teaspoons
3 teaspoons baking powder
1 teaspoon of salt
1 1/2 teaspoon of xantham gum
1/2 cup flaxseed meal
3 mashed ripened bananas

Cream the coconut oil, sugar, and eggs.
Remove 4 teaspoons of flour from the 2 cups of brown rice flour. Then add in the baking powder and salt. Add the xantham gum, and then mix flour mixture together with whisk.
Add flour mixture to oil, sugar, and eggs. Mix
Add bananas. Mix.
Add flaxseed. Mix
Grease your bread pan, and fill with bread dough mixture.
Bake at 350 for 40 to 45 minutes. Again you can bake for longer, but the best part is definitely the delicious gooey center. It isn't too too gooey, so don't let my description scare you.

1 comment:

  1. Just wanted to let everyone know that I have also substituted 6 tbs of water and 3 tbs of flaxseed meal for the 2 eggs and everything comes out great as long as you bake for an extra 10 minutes or so.