gluten free blackberry banana bread

 

What is the weekend without a sweet treat? Look no further, this recipe is delicious. While we haven't uncovered any major issues with gluten in our house, I'm still convinced varying our grains is good for us. And once you start to crack the code for gluten free baking, those skills should not go unused, right? I'm not a fan of the super starchy fluffy gf recipes out there. This one is pretty close to the low sugar wholesome banana bread I love. No refined sugar either! The addition of tart blackberries to sweet banana bread is very yummy. Really. If you are not gluten free, just add a cup of blackberries to your favorite wheat banana bread. Or you can use my old favorite. And since I made myself a giant to do list for the weekend…. I'm going to get right to the recipe. Enjoy!

 

Gluten Free Blackberry Banana Bread

3 ripe bananas, mashed

2 eggs

1/4 cup oil (I use olive, feel free to use what you have)

1/4 cup honey

1/4 cup almond milk (or cow milk)

1 cup brown rice flour

1 cup almond flour

1/2 cup sorghum flour

1/2 cup tapioca flour/starch

1 tsp salt

2 tsp baking powder

1 tsp cardamom or cinnamon (optional, I love cardamom)

1 cup frozen or fresh blackberries (you can halve them if they're huge)

 

Preheat the oven to 400 degrees. Oil the pans you are using. Coconut oil is my favorite for this. In a medium sized mixing bowl, mash bananas and add the eggs, oil, honey + almond milk. Set aside. In another medium sized bowl mix together the remaining dry ingredients, whisk well to incorporate. Pour the banana mixture into the flour and stir to combine. Gently fold in berries. Pour or spoon into desired pan. I have made small loaves and muffins with good results. Bake at 400 degrees until golden brown and a toothpick inserted comes out clean. Cool before slicing.

These are delicious warm or cold or toasted with butter. They stay together well and last about 3 days…. pretty good for a gluten free bread!

For a more traditional bread, omit berries, use cinnamon instead of cardamom, and sprinkle the top with cinnamon sugar and walnuts before baking. I would also add 1/2 – 1 tsp of vanilla extract.

This recipe is also delicious with blueberries!

Also, if someone uses an egg substitute, let me know how it goes.

This recipe makes a dozen muffins or two small-ish loaves of bread.

 

Happy weekending!

xo,

s