Gluten Free Banana Bread (GF/DF)

Ah, Autumn.  My favorite season of all.  Time for pumpkins, bananas, apples, mums and sunflowers (and wondering how the heck another summer went by so fast!).

Autumn is also a time when I start to get a hankering for comfort foods, and banana bread is no exception.  This is my go-to recipe when I feel like having something sweet…or my bananas are looking rather black, whichever comes first.

Banana bread is also my first GF baked goodie that I perfected in my early days after being newly diagnosed to taste like real gluten-filled banana bread.  So yeah, banana bread has a soft spot in my psyche now.  It was through my experimentation to get this recipe that I found my basic flour combo for all other baked goodies I’ve done ever since.  I’ve had many a friend eat this and comment on it being moist and yummy, never guessing it’s GF.  Definitely a winner!  ;)

You’ll Need:

– 3 very ripened med-large bananas
– 2 eggs (or 2 tbsp of flaxseed soaked a few minutes in hot water)
– 1/3 cup olive oil
– 1 & 1/2 cup brown sugar
– 2 tbsp honey
– dash cinnamon
–  1 tsp baking soda
– 1 tsp GF baking powder
– 1 cup sorghum flour
– 1 cup brown rice flour

To Start:

– start heating oven at 350 degrees.
– smash bananas with a fork in bowl until lumps are small and you can stir the mash (it’ll feel similar to the consistency you feel when stirring oatmeal).
– add the eggs and whisk them into the bananas with the fork.
– add olive oil, brown sugar, and honey.  Mix.
– in separate bowl, mix all of the dry ingredients (flours, baking powder, baking soda, cinnamon)
– pour the dry ingredients into the wet ingredients bowl a cup at a time and mix well until you see no more white from the flour in the mix.
– pour mix into baking loaf pan and place in oven for approx 30-45 mins.  Check at the 30 minute mark to see how crusty/browned the top of the loaf is.
– once loaf is looking a golden brown on the outside (it should by 45 mins), turn oven heat down to 275 degrees to finish the insides.  Bake another 15-20 mins.
– Do the “toothpick test” to know if the inside is baked through.  Toothpick should come up clean when it is finished baking.

Have with a glass of milk or hot apple cider, curl up with a book, and you’re set for the evening.

Thanks, glutenfreehomemaker, vegetarianmama, and simplysugarandglutenfree for the feature!