Lacee’s Gluten-Free Banana Bread
Lacee's gluten-free banana bread of the season, with a twist...
Against my will (sort of, I'm always up for a challenge) I have been eliminating all gluten from my diet+products I use (gluten can be in lotion and other beauty products) by the recommendation of my Wild Health doctor. I'm considered "highly sensitive" to gluten and eliminating it is not only supposed to help me feel better, but also (fingers crossed) curb my psoriasis outbreaks.
Due to this, my Instagram story sensation banana bread is making an entrance in this newsletter with a small caveat: I did not create this recipe, but I did make some alterations.
This was a "google-gluten-free-banana-bread-because-I-have-ripe-bananas-and-pick-the-one-with-good-reviews-and-limited-recipe-trickery" moment. It comes together quickly in one bowl and is a great weekend distraction/project if you have kids.
I've made it twice and each batch has emerged from the oven moist (only word appropriate) and shockingly dense for being gluten-free. It's a winner. My special additions in this recent batch (pictured) included a scoop of vanilla whey protein and sliced bananas on the top (although next time I'll probably mix them in the middle). The protein was an attempt to add more protein to my day (duh) as well as balance out the added sugar.
You'll find the recipe below (original taken from a website called Mama Knows Gluten-Free) and it's been vetted so you don't have to scroll and read forever like in most recipe blogs.
GLUTEN FREE BANANA BREAD
Ingredients:
x3-4 very ripe mashed bananas (I like to add a fifth moderately ripe banana, sliced on top or added to the mix, as I find it makes the bread more ((ick)) moist)
1/3 cup melted, unsalted butter
1 teaspoon baking soda
1+1/2 cups gluten-free flour (look for one with xanthan gum)
pinch salt
1/2 or 3/4 cup granulated sugar depending on desired sweetness (like less and add an extra banana)
2 large eggs
1 teaspoon pure vanilla extract (I usually pour more than that, why not)
1-2 optional scoops vanilla whey protein (I don't know how non-whey protein will taste or blend in this recipe)
optional chia seeds and cinnamon
Make the bread:
preheat oven to 350 degrees F
find a 4x8 loaf pan or similar size, coat with coconut oil spray
mash bananas and melt butter
add baking soda to bananas, then stir in melted butter
stir in sugar, eggs, salt and vanilla extract
mix in flour (don't scoop from your measuring cup like a savage, add to the cup with a spoon and top off) and optional protein
pour the mix into the greased pan, adding optional sliced bananas and sprinkle of chia seeds and cinnamon to the top
bake 50 minutes
mix in optional sliced bananas or arrange on top of batter
CHECK ON IT at 40 minutes (my oven runs on the cold side, so it sometimes needs a full hour, yours might finish sooner)
let cool fully before slicing (I usually wait overnight or at least an hour)
slice and store in an air tight container
