Gluten Free (and Paleo) Banana Loaf

Gluten Free (and Paleo) Banana Loaf

Lately I've been having these crazy vivid dreams. Okay, maybe not lately, but like since Monday night and you know what I did on Monday? I came up with a new banana loaf recipe. But what does that have to do with my dreams? It was the bananas and I've been told they are cursed.

First let me tell you about my dreams these last two nights.

Monday night: I have tickets to see Arcade Fire where they are playing three nights in a row. I arrive at my destination and run into the beautiful Regine Chassagne. Like a dumbass, I ask her for an autograph, and she offers to write me a letter. I tell her it is not necessary. This causes a shift in time. I end up somewhere else and I miss the show. But not all is lost, I remind myself I have tickets for the next two nights. In fact, I am on the computer upgrading my current ticket for the second show, to a VIP ticket where I get a close-up seat with dining options. But will they serve gluten free dishes?! I freak and nevertheless, I miss the second show. The third show is my last resort but low and behold, I find myself lost in Haiti and even though I am happy to be there, I am sad to miss all three shows. I wake up in panic.

Tuesday night: A bunch of random stuff happens-- a field-trip, a Christmas house, an antique shop and then I end up hanging out with Michelle Obama and we take selfies for the duration of the dream.

It wasn't brought to my attention until someone mentioned the source of the bananas ---

She didn't have say it. I knew what she meant. Cursed bananas, everyone. I google for answers but came up dry. We did, in fact, take the bananas (with permission of course) from someone's home. Why? Because they weren't just your regular bananas. If my research is correct, they were saba bananas. They looked a little too ripe on the outside but just perfect on the inside. A friend of a friend told us they were a hybrid of a banana and plantain which makes it's easy to cook without it turning into mush. So we were like...

let's take the fucking thing!!!!!

But we completely abandoned our new guests as we gave most of our attention to the regular bananas that had seniority, so the poor fat fingers of fruit finally turned black. I had a choice. Toss or bake? Well we all know the answer to that question, and the result: addicting bread and disturbing dreams.

In my former food blogging days, I used to make banana bread left and right but avoided it since my gluten free journey. Kind of like how I avoided (or just didn't have time) trying to create a gluten free version of my pumpkin loaf recipe that I pass out yearly after Thanksgiving. Since I had the time to work on this, I thought I'd start with the bananas. I blindly reached into my pantry for the first jar my hand landed on and picked up almond flour. Because of the amount of fats in almonds, I was able to reduce the amount of oil/butter that my original recipe contained (a whole cup!), however I know almond doesn't bond well like flour does. That's where the tapioca comes in. Not only did I re-create a great recipe for banana bread, but this can be a good base for any sort of loaf. When the time comes next year, I will replace the bananas with pumpkin puree and hope for success!

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Ingredients:

  • 3-4 ripe peeled bananas (see note)
  • 3 cups almond flour
  • 3/4 cup tapioca flour
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup melted grass-fed butter or coconut oil + some for greasing the pan
  • 1/4 cup honey
  • 3 tablespoons maple syrup
  • 3 large eggs
  • 1/2 cups chopped walnuts (optional)
  • fresh banana for topping (optional)

You'll also need:

9x5 loaf pan

parchment paper

Instructions:

  1. Line your loaf pan with parchment (see note) and grease the sides with butter or coconut oil. Set aside.
  2. Preheat oven to 350°F.
  3. Combine and sift dry ingredients (from almond flour to salt). Set aside.
  4. In a stand mixer, throw in your ripe bananas with the paddle attachment and let mash. If you don't have a mixer, you can mash the bananas with a fork in a large bowl.
  5. Mix in the wet ingredients, then the dry and the walnuts until fully combined. The batter will be thick and somewhat pour-able.
  6. Transfer batter to the lined and greased pan. You may top the loaf with fresh banana slices or more walnuts.
  7. Bake for 50-60 minutes.
  8. You can tell for done-ness using a toothpick. Remove from oven and let it cool for 20 minutes.

Notes:

  • does not need to be any special kind of bananas or cursed bananas. Regular bananas are just fine.
  • lined loaf pans: I like to measure and cut it up parchment into two pieces to fit my loaf pan. I prefer this method because it helps me remove the loaf without it breaking.

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