What do bakers do on their "day off"? We bake apparently :) We love this recipe so much and hope you do too. Gluten-free baking doesn't have to hard and we're here to help. Typically I find that you can convert most recipes to GF. My general rule of thumb is that if the recipe calls for less than 3 cups flour, there is a good chance you can substitute gluten-free flour and it will come out well. But here is our recipe the some of the best gluten-free banana bread around and just like our ancient grain, gluten-free quinoa crackers....you don't have to be gluten-free to love this recipe. Enjoy and happy baking!
1/3 cup oat flour
1/3 cup quinoa flour
1/3 cup sorghum flour
1 tsp baking soda
1 tsp salt
2 large eggs
1/3 cup unsweetened applesauce
1/4 tsp olive oil
1/3 cup lightly packed brown sugar
2 mashed, ripe, medium bananas
Topping - optional
3 TBSP chopped walnuts
2 TBSP brown sugar
1 TBSP melted butter
Preheat oven to 350 degrees/ Lightly grease a 9" x 5" loaf pan and line the sides and bottom with parchment. Also lightly grease the parchment. Set aside.
Optional - Topping
Heat butter until melted. Mix together with chopped walnuts and brown sugar. Set aside.
Whisk together the flour, baking soda and salt in a small bowl. Set aside.
Whisk together the eggs, applesauce, oil, brown sugar, and smashed banana in a medium bowl.
Gently stir the dry ingredients into the wet until almost mixed.
Pour batter into prepared loaf pan and sprinkle with topping (if desired). Bake for ~45 minutes or until toothpick inserted into center comes out clean. Cool slightly before lifting the loaf out of the pan. Cool on a wire rack. We like to eat it still warm.