A moist and delicious banana bread for those unable to eat wheat gluten. It's a variation on GinnyP's Gluten-Free Banana Bread, which was pretty good, but lacked any type of flour. The coconut flour I've added in this version adds a little more depth to the flavor, as well as consistency in the batter. As with all gluten free breads, it's best when fresh, but by tightly wrapping the bread as soon as it cools, it stayed moist for several days.
- 2 bananas, slightly over-ripe
- 1 egg
- 3⁄4 cup dark brown sugar
- 1⁄4 cup canola oil
- 1⁄2 cup milk
- 1⁄2 teaspoon vanilla extract (I used my homemade gluten free vanilla, Homemade Vanilla)
- 1⁄2 cup potato starch
- 1⁄2 cup cornstarch
- 1⁄4 cup coconut flour
- 5 teaspoons baking powder
- 3⁄4 teaspoon xanthan gum
- 1⁄4 teaspoon baking soda
- 1 teaspoon ground coriander
- 1⁄4 teaspoon sea salt
- Preheat oven to 350°.
- Spray 9x4 loaf pan with non-stick cooking spray.
- In large bowl, with a hand mixer, mash bananas. Add egg, brown sugar, oil, milk and vanilla. Mix well.
- In small bowl, sift together potato starch, cornstarch, coconut flour, baking powder, xanthan gum, baking soda, coriander and salt. (Sifting will better distribute the baking powder to avoid areas of bitterness.).
- Pour batter into prepared loaf pan, smoothing as much as possible, to ensure a uniform top.
- Bake for 40 minutes, or until toothpick inserted in center comes out clean.
- Cool on wire rack for 5-10 minutes before removing from pan.
- Slice and enjoy immediately. Wrap any leftovers tightly in plastic wrap to prevent drying out.