Coconut Chia Gluten Free Banana Bread
I think everyone has experienced bananas getting old and brown and then eventually having to throw them out. I know I absolutely hate throwing out bananas it seems like such a waste. Eating gluten free doesn’t have to mean never eating banana bread ever again because you can make this coconut chia gluten free banana bread and feel completely satisfied. This bread is extremely moist, fluffy and very tasty.
My husband claims he loves to eat bananas. I admit their okay but I don’t eat them a lot. He buys bananas in big bunches like 6 maybe and then they sit and sit. No one seems to eat them not even him. I think this is just another one of my marriage pet peeves (and after 25 years of marriage I have a few, but I’ll save them for another post). I always tell him not to buy so many and pick good ones. You know ones that are not already brown, but every week its exactly the same thing. A bunch of already browning bananas. Uuurgh whats a woman to do…. make banana bread.
I always try to mix my own gluten free flour blends because then I am guaranteed to know exactly what went into the mixture. I like to follow the teachings of Gluten Free girl who recommends using a combination of 70% protein flour and 30% starch. For this Gluten free banana bread I used a combination of sorghum, brown rice, sticky white rice and potato starch.
Gluten free bread has a tendency not to rise much and be heavy (at least when I make it) but this bread is just the opposite.
I started off by combining all the dry ingredients. I always sift the flours together because I find the flour can cause a grittiness otherwise. I sift together the sorghum, brown rice, white rice starch, potato starch and xanthan gum. Then I add the buttermilk powder, chia seeds, brown sugar, cinnamon, ginger, nutmeg and cardamon.
In a separate bowl I combine the wet ingredients. I measure out and add the water, coconut oil, eggs, egg yolks, vanilla and mashed bananas. I mix these together with a whisk. I am trying to make them as smooth as possible considering my banana is still somewhat chunky.
Then I pour the wet ingredients into the dry mixture and stir together until completely combined.
I use a silicon loaf pan. I really love my silicon cookware because everything slips out of them with so little effort and no need to grease or butter the pan. One thing I don’t really like though is the flexibility of the pan. In the case of my gluten free banana bread, it expanded and rose and the loaf pan expanded width wise making a fat top to my bread. I know picky, right? I shouldn’t complain it slipped out of the pan with no effort and it tasted great.
I preheated the oven to 350 degrees and baked the loaf for 1 hr and 10 min. I used the old inserted knife trick to test the loaf to tell when it was done. t about 50 minutes I started checking it every 10 minutes by inserting a knife to the center of the loaf. If it came out gooey… it was not done.
- 122 grams Sorghum Flour
- 123 grams Brown Rice Flour
- 30 grams Sweet White Rice Flour
- 75 grams Potato Starch
- 1 tbsp Xanthan Gum
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 c Buttermilk Powder
- 1 tbsp Chia Seeds
- 3/4 c Brown Sugar
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
- 1 tsp Cardamon
- 2 Large Eggs
- 2 Large Egg Yolks
- 3 Bananas Mashed
- 1 tsp Vanilla
- 1/2 c Coconut oil
- 1 c Water
- Preheat oven to 350 degrees
- Sift Sorghum Flour, Brown Rice Flour, Sweet Rice Flour and Potato Starch together in a large bowl.
- Add Baking Soda, Baking Powder, Buttermilk Powder, Chia Seeds, Brown Sugar, Cinnamon, Ginger, Nutmeg and Cardamon.
- In a separate bowl Mash together the bananas until they make a thick paste. I like my bananas a bit on the chunky side. add melted coconut oil, water, eggs, egg yolks and vanilla. Stir together until smooth.
- Add liquids to the dry ingredients and mix until combined.
- Pour into a greased loaf pan and put in the preheated oven for 1 hour 10 minutes.
- At 50 minutes start checking the banana bread every 10 minutes by inserting a clean knife to check for doneness. If the inserted knife comes out clean then the bread is ready.
- Allow bread to cool for 20 minutes before serving.