Saturday, March 20, 2010
1 C almond flour*
1 C brown rice flour (or half coconut flour, half brown rice flour)*
1/2 C toasted coconut (unsweetened)
3/4 tsp. baking soda
1/2 tsp. sea salt
3/4 tsp baking powder
1 C sucanat
3-4 bananas ripe, mashed 1 1/2 cups)
1/4 C yogurt
4 T coconut oil
2 eggs, lightly beaten
Preheat oven to 350 degrees. Whisk together the first six ingredients in a medium sized bowl, set aside. Pull out your mixer and add the eggs, lightly beat them. Then add in the coconut oil (melted), yogurt, mashed bananas, and beat. When all of the wet ingredients are mixed well, add in the dry ingredients and mix well. (unlike wheat flour which has gluten and is not good over mixed, gluten free batters work better mixed well to whip air into them and make them lighter). Oil a bread pan, or four mini loaves, and cook for 40 minutes for mini loaves, or 55 minutes for one big loaf. Don't be tempted to pull the bread out early, it browns more than normal banana bread because of the flours. Let rest 5 minutes before taking out of pan. ENJOY.
*I make my own almond flour by blending up almonds in my blend tec until they are powdered, but don't blend it too long or you will end up with almond butter. I also make coconut flour the same way from dried coconut shreds.
*Toast the coconut for 8 minutes in the oven while it is preheated and you are mixing the other ingredients.
Update: I just saw a recipe that caramlized the bananas before adding them to the batter so you can lessen the sweetener in the recipe. I also am going to try and make this with agave.