When I was younger, my mom used to make a delicious, cake like banana bread. It was always super moist and flavorful. My parents are coming to visit San Francisco in a few weeks for brunch so I decided to come up with a gluten-free version to serve. My mom can no longer have gluten, so I’m working on a menu with a majority of items that are both vegan and gluten-free.
The banana bread is awesome, it’s just as moist and flavorful as I remember mom’s being. I use a blend of coconut and quinoa flours, as well as cornmeal, but you could pretty much use 2 cups of whatever flour blend you prefer. Just make sure that you use a blend.
3 ripe bananas, mashed
1 c quinoa flour
1/2 coconut flour
1/2 c corn meal
1 tsp baking soda
1/2 tsp baking powder
1 tsp tapioca starch
1/4 tsp kosher salt
1/2 c raw sugar
1/2 c buttermilk
1 tsp vanilla
1 Tbsp honey
1/4 c olive oil
1 egg, separated
1. Mash bananas well, set aside.
2. Combine dry ingredients in a different bowl.
3. Add buttermilk to bananas, then beat.
4. Separate egg and whip whites.
5. Add yolk along with remaining liquid items to banana buttermilk mixture.
6. Fold in whipped whites.
7. Bake at 350 for 30 minutes, then lower to 300 and bake for another 15 to 20 minutes or until browned.