Jumping on the COVID-19 baking craze, I stumbled upon this delicious GF banana bread by The Kitchn that is seriously delicious. I’ve cooked a lot of GF things that turn out to be better door stops than actual food, but this recipe is easy, stress free and super moist (terrible word I know, but it’s true).
I pretty much followed the recipe to a tee with only a few modifications, which is very unlike me and why baking has never been a strength of mine. I prefer the game of “what can I make with what’s in my fridge” as opposed to actually planning a meal.
If you can still find bananas out there, I encourage you to try this recipe.
Ingredients:
Cooking spray or vegetable oil, for coating the pan
3 medium, very ripe bananas
2 large eggs
1/2 cup honey or maple syrup (I used maple syrup and used just under 1/2 - modification #1)
1/4 cup plain whole-milk Greek yogurt
1/4 cup vegetable or canola oil (I used 1/4 cup melted coconut oil - modification #2)
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups gluten-free oat flour (I made my own by adding old fashioned Quaker Oats to Cuisinart and ground up until looked like flour - about 3 mins in total)
1 cup almond flour
1/2 - 1 cup chocolate chips (optional - modification #3)
Cinnamon (optional, but I added about a teaspoon - modification #4)
Method
Heat oven to 350°F. Make sure oven rack is in the middle. Line an 8x5-inch loaf pan with a parchment paper OR coat the pan with cooking spray, butter or oil.
In a large bowl, mash up the bananas with a fork until not many large clumps are left. Add in the eggs, maple syrup, yogurt, coconut oil, and vanilla. Use the fork to whisk and combine. Add in the baking powder, baking soda, salt and cinnamon (if adding).
Fold in the oat flour and almond flour with a rubber spatula until just combined. If adding chocolate chips, combine to batter and mix in to finish.
Pour the batter into the prepared loaf pan and spread into an even layer.
Bake for about 50-55minutes, until the top is browned and the edges pull away from the sides of the pan. Insert a toothpick into the middle of the loaf - if it comes out clean, it’s done.
Cool in the pan for 10 minutes. Remove the bread from the pan to a wire rack and cool completely before slicing.