Saturday, September 10, 2011

Gluten Free Banana Bread

Remember this picture:

If not, let me remind you, 


Now, I have been doing some experimenting with coconut flour and made some modifications to this recipe.  If you haven't used coconut flour before you are in for a treat.  It's a new little gem I've started to use and it's great.  There is a slight coconut flavor when using it, but I really like it.  There are many health benefits to using coconut flour and I believe variety is the spice of life, so why not mix things up!  You can find coconut flour where you buy your other GF flours.   

I wanted the bread to be more flavored with lime and coconut, so I experimented with adding the flavors to the bread instead of just the glaze on top.
The results were fab-ul-ous!
Paul went on and on about how great this banana bread/cake was, asking why I haven't made it before (ok, I've make it twice before this...), banana bread is my favorite,
you get it right.

To agree with him, yes, it was great and really flavorful and really banana-y.
So if you want the recipe that I modified first, here it is, if not read (or should I say, bake) on!
Hope you enjoy it as much as we did.

Gluten Free Banana Bread

1 1/2 cups GF mix
1/2 cup coconut flour
1 rounded t. xanthan gum
1 t. baking soda
1/2 t. salt
3/4 cup sugar
1/4 cup softened butter
4 eggs
2 cups mashed bananas (4-5 bananas)
1/3 cup vanilla yogurt
1/4 cup applesauce
1 t. vanilla
1 t. lime juice
1/2 cup coconut flakes
1/4 cup coconut, to sprinkle on the top, divided

Sift the flours into a small bowl.  Yes, sift.  I never was a big believer until now.  Just trust me and do it.  I don't have a sifter, so I put the flour through a fine-mesh sieve.  You must get all the clumps out of the coconut flour.
When flours have been sifted, add the xanthan gum, baking soda, and salt.  Set aside.

Cream together the butter and sugar.  Add the eggs.
Then add in the mashed bananas, yogurt, applesauce, vanilla, lime juice and coconut.
Mix until just blended.  
Add the dry ingredients and mix on low speed until just moist.
Now, I like to use a bunt pan only because it's fun, pretty, and cooks faster.  You can use any size pan you want: bread pan, 8x8, or a 9-inch circle pan. You might have to adjust your cooking times.
Grease your chosen pan.  Sprinkle in 2 T. flaked coconut.
Pour in the batter.
Then sprinkle on the last 2 T. flake coconut.
Bake in a 350 degree oven for 45-50 minutes or until done. 
(A bread pan will take 60 minutes)

When bread is done, allow to cool for 5 minutes.  Turn out on a plate and pour over the lime glaze.

Lime Glaze:
2 T. lime juice
1/2 cup powdered sugar
You might have to add more or less.  Make the consistency be runny and easy to pour.
Let the glaze soak into your banana bread and enjoy!


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