Gluten-Free Banana or Pumpkin Bread
Your friends and family will not believe this recipe is gluten-free! I once made a wheat flour banana bread alongside this g-f version and did a side-by-side taste test. This recipe won hands down!
¾ C. brown rice flour (plus more for dusting the pan)
3 tablespoons coconut flour
¾ teaspoon baking powder (aluminum free)
¾ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
½ C. coconut sugar
1 C. mashed bananas – about 3 bananas (or 1 C. of pureed organic pumpkin to make pumpkin bread)
2 large eggs
¼ C. melted coconut oil
¼ C. almond milk or coconut milk
¾ cups chopped pecans or walnuts, optional
Preheat oven to 350°F.
Coat a loaf pan with coconut oil. Line pan bottom with parchment paper. I usually cut a big strip that is the length of the pan and longer than the sides of the pan for easy lift out. Grease the parchment paper too, just far enough up the sides where the pan ends not the overhanging paper. Sprinkle a little rice flour in the pan and shake it around to evening coat. Tap out any excess.
In a small bowl, mix together rice flour, coconut flour, baking powder, baking soda, cinnamon and salt.
In a medium bowl, mix together coconut sugar and banana until blended. Whisk in eggs one at a time, then slowly whisk in the oil, followed by the milk. Mix in dry flour mixture and then the nuts, if using.
Pour batter into prepared pan and bake on middle rack for 45 to 50 minutes, rotating pan half-way though cooking time. Bake until firm to the touch especially in the middle.
Cool 15 minutes, then cut around the pan to remove loaf using the parchment paper. Finishing cooling on rack.