The Ultimate Gluten-Free Banana Bread

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Every home baker has that one recipe they've perfected after countless attempts, and this banana bread is mine. After years of experimenting, I've finally created a gluten-free banana bread that's not just good—it's phenomenal if I do say so myself. As always, make sure you're using organic/non-GMO ingredients. Your local health food store will have all of the things you need, or you can get them on Amazon (I've included links to some of the ones I use in my recipes).

Ingredients

• ½ cup unrefined coconut oil, melted

• 3/4 cup coconut sugar

• 2 eggs, beaten until smooth

• 4 large or 5 small ripe bananas, smashed

• ½ cup millet flour

• ½ cup oat flour

• ½ cup quinoa flour

• ⅛ cup tapioca starch

• 1 tsp aluminum-free baking soda

• 1 tsp Maldon salt (or ½ tsp Redmond's Real Salt)

• 2 tsp pure vanilla extract

• Optional: ½ cup shredded unsulfured/unsweetened coconut

Equipment

• Loaf pan

• Mixing bowls

• Whisk

• *Can make this in a stand mixer with the whisk attachment if you prefer

• Measuring cups and spoons

Instructions

1. Preheat and Prepare

   • Preheat oven to 350°F (175°C)

   • Grease and flour your loaf pan

2. Mix Wet Ingredients

   • Cream together melted coconut oil and coconut sugar

   • Whisk in eggs until smooth

   • Add mashed bananas and mix well

3. Combine Dry Ingredients

   • In a separate bowl, mix millet flour, oat flour, quinoa flour, tapioca starch, baking soda, and salt; sift if desired

   • Add dry ingredients to wet ingredients

   • Mix until just combined (do not overmix)

   • Then add in vanilla and optional coconut, mix just until combined

4. Bake

   • Pour batter into prepared loaf pan

   • Bake for 1 hour at 350°F

   • Check doneness with a toothpick (should come out clean)

5. Cool and Serve

   • Let cool in pan for 15 - 20 minutes

   • Remove from pan and allow to cool completely before slicing - this will help keep it from crumbling (it's best if you let it cool overnight in the fridge)

   • When slicing, use a sharp serrated knife and wipe the blade clean between cuts

   • ENJOY!!

Beyond Wheat: Nutrient-Packed Gluten-Free Flours That Elevate Your Baking

By using these nutrient-dense, unprocessed flours, you're creating a banana bread that's not only delicious but also packed with natural nutrients and suitable for those following a gluten-free diet. There are many benefits to using these flours, including:

1. Nutrient-rich: These flours are naturally high in nutrients. Quinoa flour is particularly notable for its high protein content and complete amino acid profile. Millet flour is rich in fiber, B vitamins, and minerals like magnesium and phosphorus.

2. Gluten-free: All three flours are naturally gluten-free, making them suitable for those with celiac disease or gluten sensitivity.

3. Protein content: Quinoa and millet flours are high in protein, which helps provide structure to gluten-free baked goods.

4. Flavor profile: Millet flour adds a mild, sweet, nutty taste to baked goods, while quinoa flour can contribute a slightly earthy flavor.

5. Texture enhancement: Millet flour can add a delicate, cake-like crumb to baked goods.

6. Fiber content: These flours are good sources of dietary fiber, which supports digestive health.

7. Lower glycemic index: Compared to refined wheat flour, these alternatives generally have a lower glycemic index, which can be beneficial for blood sugar management.

8. Not enriched: Unlike many commercial wheat flours, these flours are not typically enriched with synthetic vitamins and minerals. This means the nutrients they contain are naturally occurring and may be more easily absorbed by the body.

9. Versatility: These flours can be used in various recipes and often work well in combination with each other or other gluten-free flours.

Clean Baking: The Aluminum-Free Advantage

Using aluminum-free baking soda and baking powder is important for several reasons:

1. Improved Flavor: Aluminum-free options eliminate the potential for metallic or bitter aftertastes in baked goods, especially in recipes with longer baking times. This results in a more neutral taste that preserves the natural flavors of your ingredients.

2. Health Considerations: While small amounts of aluminum in baking are generally considered safe, some people prefer to minimize their exposure to aluminum for health reasons. Aluminum-free options provide a way to reduce overall aluminum intake.

3. Enhanced Texture: Some bakers report that aluminum-free baking soda can contribute to lighter, fluffier textures in baked goods. This can improve the overall quality of your creations.

4. Allergen-Friendly: For individuals with sensitivities or allergies, aluminum-free options provide a safe and suitable alternative.

5. Quick-Acting: Aluminum-free baking powders react more quickly with liquids, which can be beneficial for certain recipes. However, this also means you should bake your batter or dough promptly after mixing to ensure proper leavening.

6. Versatility: Aluminum-free baking soda and powder can be used as direct substitutes in most recipes calling for traditional versions,

Coconut Oil Benefits

Coconut oil offers several advantages in baking:

• Serves as a versatile substitute for butter, shortening, and other oils

• Creates lighter, less dense baked goods

• Provides a unique flavor profile

• Works well in both liquid and solid forms

• Can withstand medium to high baking temperatures

  
  

Coconut Sugar Advantages

Coconut sugar brings unique characteristics to baking:

• Offers a rich caramel-like flavor

• Contains trace nutrients like iron, zinc, and antioxidants

• Has a lower glycemic index compared to white sugar

• Can be used as a 1:1 replacement for white or brown sugar in many recipes