Monday, May 11, 2009

Gluten Free Coffee Banana Bread

I made a WONDERFUL banana bread today. The recipe was originally from The Moosewood Cookbook. However, the recipe was gluten - again. So I had to do some playing in the kitchen with my flours to see if I could get a good texture. My temptation was to use the "Mock Better Batter" mix but I was looking for something a little less spongy and more light and fluffy like a cake. I hit a winner right away. A friend of mine recommended this recipe. She knew I was a coffee-o-holic and said this was her favorite. I have been forgetting about it until today when the banana's were piling up again and needed to be used. I am tired of the same ole recipes and this fit the bill. It's a little fussy to make and probably not for the rookie baker because there are a few odd ingredients but I will tell you that it is so worth it. My daughter, husband and I all loved it. My son has yet to try it. It was even a hit without chocolate. Now that's an accomplishment.

**I wanted to make a special note that my cinnamon, nutmeg, almond extract and orange zest were all from Penzey's Spices which in my opinion are the best spices on the market. You can order them online from their website or if you are lucky you can visit their retail store.

Gluten Free Coffee Banana Bread

2 C Ripe Banana's, Mashed
1 C Very strong black coffee (room temp)

1 1/2 C Butter, Softened
1 3/4 C Brown Sugar
4 Eggs
2 1/2 tsp Vanilla
1/2 tsp Almond Extract
1 tsp Orange Zest
1/2 tsp Nutmeg
2 tsp Cinnamon

3 C Brown Rice Flour
1/2 C Potato Starch (not flour)
1/2 C Corn Starch (can swap for potato starch if issues with corn)
1/2 C Tapioca Starch
2 tsp Xanthan Gum
1 tsp Salt
1/2 tsp Baking Soda
1 Tbs Baking Powder


Preheat oven to 350º. Grease the 2 bread pans.

Stir the coffee into the puréed bananas and set aside.

Combine the next group of ingredients & spices in a mixing bowl.

Combine all the dry ingredients in the third grouping.

Gradually combine dry ingredients with the butter/eggs and banana/coffee mixture - don’t overmix.

Spread batter into bread pans and bake for 55-65 minutes, until toothpick inserted into center comes out clean.

Cool for one hour before slicing.

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Doesn't this look fabulous? How about joining me for a great cup of Java to go with this bread? .................. I'll put the pot on. :o)

If you make this bread please report back on what you think.

To your health..... gluten free!


1 comment:

Jeanine said...

Looks delicious! I'd love to join you for a cuppa & a slice. :) I'll have to give this a try, love the addition of the extras, that make it different than a regular banana bread. Well done!