Gluten-Free Banana Bread

Gluten free banana bread is easier than you think. The moist chewiness of bananas tends to offset the dryness associated with other gluten free breads.

Bananas have a strong, distinctive flavor that allows you to choose from a wide variety of flours and other ingredients while maintaining the familiar taste you expect from banana bread.

If you are looking for tasty, gluten free baking, banana bread is one of your best options.

Any banana bread, gluten free or otherwise, is best when made with soft, ripe bananas. Bananas that are starting to freckle will produce a sweeter, moister and more flavorful loaf than those that are still slightly green.

There is nothing wrong with using simple, refined sugar on a gluten free diet, but natural sweeteners will add moisture and texture in addition to sweetness.

As a result, many gluten free recipes make use of honey, maple syrup or agave nectar in place of sugar.

Eggs add protein and cohesion to your gluten free banana bread. The binding property of eggs offers a simple and economic solution for the crumbliness created by many gluten-free flours.

Ground flax has mucilaginous properties that improve the texture of gluten free baked goods, and adds important fiber and omega-3 fatty acids as well.

If you are egg-free as well as gluten-free, use ground flax as an egg substitute in recipes. For each egg you are replacing, simmer one tablespoon ground flax in three tablespoons of water until it reaches the consistency of a raw egg.

Xanthan gum can be a gluten intolerant baker's best friend. Even more than eggs or flax, xanthan gum has the ability to bind your ingredients together to create a solid loaf instead of a pan full of crumbles.

Xanthan gum and guar gum, a similar ingredient, are essential to gluten free baking and are usually available in most health food stores.

Almond flour is one of the best options for use in banana bread. It creates a dense, moist, satisfying loaf that is high in protein as well as fiber.

In addition to almond flour, you can choose from an enormous variety of tasty and healthful gluten free flours for your banana bread.

Quinoa, amaranth, arrowroot, corn, coconut and potato flours are just a few of the available options.

Cinnamon and other spices, such as nutmeg and ginger, are naturally gluten free and safe to add to your banana bread or any other gluten free baking.

Mix together:

• 3 ripe mashed bananas
• 1 egg
• 1/2 cup melted butter
• 2/3 cup honey or maple syrup

In a separate bowl, combine:

• 1 cup each almond flour and rice flour
• 1/4 cup each tapioca flour and potato starch
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon xanthan gum
• 2 tsp cinnamon

Stir dry ingredients into wet ingredients until just moist. Bake at 350 degrees Fahrenheit until inserted toothpick comes out clean.

Enjoy your gluten free banana bread as breakfast, dessert or as a snack for school lunches.