Classic Banana Bread
Preheat oven to 350°F and lightly grease a standard-size loaf pan with margarine or refined coconut oil.
- Cook2 h
- Total2 h
- Serves1
- LevelIntermediate
Ingredients
- ½ tbsp. ground chia seed
- 2 tbsp. water
- ¾ cup sugar
- 2 tsp. bourbon or vanilla extract
- 4 medium bananas (skins should be mostly brown)
- 1 cup superfine brown rice flour
- ½ cup sorghum flour
- ½ cup cornstarch
- ¼ cup tapioca flour
- 1 tsp. xanthan gum
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
Method
- Preheat oven to 350°F and lightly grease a standard-size loaf pan with margarine or refined coconut oil.
- In a small bowl, mix together the chia seed with the water and let rest for 5 minutes until gelled.
- In a large bowl, use a potato masher to blend together the prepared chia “egg,” sugar, bourbon, and bananas until smooth. Large lumps of banana aren’t so good; small lumps are encouraged.
- In a separate smaller bowl, whisk together the remaining dry ingredients until blended. Gradually stir into the banana mixture until it comes together into a thick batter.
- Gently spoon the batter evenly into the prepared loaf pan and bake on the middle rack for 60 minutes, or until a knife inserted into the center comes out clean. Once baked, allow to cool for 10 minutes and then run a knife along the edges of the pan to loosen. Transfer to a wire rack to cool completely. Store covered in airtight container for up to 2 days.
