“Mom, I’m starving!” rang through the house as both of my boys walked in the door after school. “The bananas are getting spotted, can we make banana bread?” asked Kazden, the aspiring chef of the family.
I had purchased some tapioca flour to experiment with gluten-free recipes so I figured this was a good time to develop a new recipe. (Besides, when the kids are really hungry, even if the experiment is a flop, it will usually still get eaten!)
Bananas – smash, smash; eggs – whisk, whisk; olive oil – glug, glug… tapioca and rice flour… Kazden was stirring and adding ingredients as fast as I could write them down. It looked about right so we sprayed the pans and popped it in the oven.
The bread looked incredible. We were all surprised at how well it browned and how nicely it rose even though it was gluten-free.
Everyone rushed in for a warm slice. Pretty good but… hmm, not very sweet. Still sweet but not the usual sweet. “Oops,” shouted Kazden, “we forgot the sugar!” Although we were kind of excited that we had made a really tasty sugar-free snack, we did melt a little butter on top and couldn’t resist adding a sprinkle of cinnamon-sugar. So in the end, it wasn’t totally sugar-free, but it could have been.
GF/SF Banana Bread
- 3 bananas, mashed
- 3 eggs
- 1/3 cup olive oil
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup brown rice flour
- 1 cup tapioca flour
- 2 teaspoons baking powder
- 1 cup walnuts, ground
In a medium bowl, whisk bananas, eggs, oil and vanilla. Add dry ingredients and stir until combined. Do not over mix. Pour into 2-3 greased loaf pans or a 9” x 11” baking pan. Bake in a preheated 350º oven 25-35 minutes or until bread tests done with a toothpick.
