Dense and Fulfilling
I consider baking banana bread a therapy. I was in midterms last week and although culinary courses do not involve too much of theoretical content, Labs and exams could sometimes be stressful. So, I thought about sharing this special recipe which screams warmth and comfort when coming out of the oven.
This recipe is adapted from my Aunt's Banana Bread recipe. Her recipe is not gluten- free but is a very dense and moist banana bread recipe. The preparation method of this recipe is really simple. It consists of mixing the wet and dry ingredients well separate and then combine them both until you get a unified consistency. The most difficult part was trying to take a picture with my right hand while holding a knife with my left hand, but you don't have to do that.
If you don't want this recipe to be gluten -free, just substitute the gluten- free flour for your all- purpose whole wheat pastry flour.
Zero Gluten, grab your bananas, mash them and let's do this!
Ingredients : For toppings:
3-4 riped mashed bananas, about 1 and 1/2 cups 1 whole apple (diced)
1/2 cup sugar or maple syrup 1/2 teaspoon cinnamon
1/3 cup coconut oil 1 tablespoon brown sugar
1 eggs Lemon
1 tablespoon vanilla
2 tablespoons milk
3 tablespoons applesauce (optional)
1 1/4 cups all-purpose gluten free flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Preparation Method :
Preheat your oven at 350ºF.
Add your mashed bananas, sugar, eggs and applesauce in a mixing bowl. Mix it all together and add the rest of wet ingredients.
In another bowl, mix dry ingredients (Flour, baking powder, baking soda and salt)
Combine dry ingredients with wet ingredients using a mixer.
Grease your loaf pan drizzle, so it does not stick and add your mixture.
Bake for 45-55 min.
Check constantly and remove from the oven when a knife inserted comes out of your bread without wet mixture on it. ( notice that the edges of your bread will have slighly a brown color)
While waiting for your banana bread to be ready, cut your apple in small dices and add a few drops of lemon. Sprinkle some cinnamon and brown sugar. Mix it all together and store it on your refrigerator until your banana bread is out of the oven.
When your banana bread is ready, cut portions as desire and make straight cuts and stuffed them with the previously prepared apple topping.
Tip: If you want your bread to have chunks of banana, don't mash your bananas too much.
Thank you for visiting. Happy cooking!