April 22, 2013

gluten-free honey banana bread



Lately, #1 and I have decreased the gluten in our diet. It makes me feel better. I think he is still not sure, but he is going with it.

So in the interest of going gluten-free and wanting to use up some bananas, I decided to try a gluten-free banana bread. I used Bob's Red Mill Gluten-Free All-Purpose Flour. They have a recipe on their website, however I did change a few ingredients.

Ingredients:
1/3 cup coconut oil
2/3 cup honey
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose gluten-free flour
2 teaspoons baking powder
1 1/4 teaspoons cinnamon*
1 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas


* I used a pumpkin spice mix instead of just cinnamon; just cinnamon might be better.

Directions:
I followed the directions from Bob's Red Mill Site exactly, so I am not going to retype them here. The only thing is that I did cook the bread for only 45 minutes instead of the recommended 1 hour. Because I used honey instead of sugar, I should have probably decreased it even more. It came out slightly dry.

And in the interest of full disclosure, mine did not come out of the pan perfectly. 



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