If there’s one thing this gluten-free {and dairy free and soy free and egg free} trial has taught me is that I’m a carb girl. And a snack girl. Ok, that’s two things.
But really, I didn’t need a lack of gluten to tell me those things. I’m anti-low-carb diet. Especially when it comes to my own diet. I thrive on carbs. Good, whole grain, fiber-filled, nutrient-packed carbs.
There’s no doubt I’m a snacker. The whole graze-all-day thing doesn’t work for everyone {although it’s a great strategy for some} but it’s without a doubt what keeps me going.
Put those two things together {carbs + snacking} and I NEED baked goods at my disposal at all times. It’s a non-negotiable as far as I’m concerned. Making sure they’re healthy {ish} baked goods is the key.
Tearing me away from my bags of whole wheat and spelt flour put a tiny hiccup in my snacking requirements, but only for a minute.
I finally branched out and decided to play around with some non-gluten-containing flours and starches like sorghum and tapioca. {Others include brown rice flour, sweet rice flour, garbanzo bean flour, almond flour, oat flour, potato starch, etc.}
I first tried them in my coconut zucchini carrot muffins. I replaced the whole wheat flour with a blend of sorghum, tapioca starch, cornstarch, and guar gum. They were ok. Edible but not delicious. More a pure means of getting calories in, not necessarily a great gustatory experience.
Fast forward to this weekend. The three of us attending a going-away/engagement dinner for some friends, where among other great eats, were homemade treats of cake and brownies. Of course on the drive home all I could think about were those goodies. I had to have baked treats. Immediately.
So after putting the little one down for bed, I scrambled around in the kitchen and started tossing gluten-less ingredients all over the place. I made a mess. And a masterpiece.
Banana bread. The best banana bread I’ve ever made. I’ve struggled before to make a whole wheat, vegan banana bread that lives up to the Joy of Cooking banana bread I grew up on, and it always fell just short of my expectations. Well, not anymore.
Regardless of being gluten, dairy, and egg free, this is the best banana bread I’ve eaten. Ever. I really, really, really hope it wasn’t a fluke and I’ll be able to recreate it. I also hope my standards aren’t already lowered after a failed batch of muffins.
Hopefully in my haste to devour a sweet treat I got my portions and measurements right for the recipe. Considering this loaf is already long gone, I’ll be re-testing the recipe soon. I mean, it’s my duty to you, right? 
Banana Bomb Bread
Ingredients
- 2/3 c sorghum flour
- 2/3 c tapioca starch
- 1/3 c buckwheat flour
- 1/3 t guar gum
- (can also use 1.5 cups whole wheat or AP flour)
- 1/2 c brown sugar
- 1/2 c granulated sugar or stevia baking blend
- 1/2 Tbsp vanilla extract
- 1 t baking soda
- 2 1/2 t baking powder {gf}
- 1/4 t salt
- 1/2 t cinnamon
- 1/4 t allspice
- 1/8 t ground cloves
- 3 ripe bananas
- 1/3 c coconut or olive oil
- 1/2 c non-dairy, gluten free chocolate chips (or regular)
Instructions
Combine dry ingredients. Set aside.
Thoroughly mash bananas in separate bowl. Whisk in oil & vanilla.
Mix wet & dry ingredients.
Stir in spices & chocolate chips.
Pour into loaf pan.
Bake at 350 degrees for 45 minutes.
Allow to cool slightly, then remove from pan to finish cooling completely.
Why banana bomb bread? Because it’s da bomb. I have no apologies for bring back that horrible early 90s phrase. It just seems appropriate.
So, so, so good heated up and slathered with peanut butter. Mmm. Protein + carb + delicious = perfect.
Good thing there are 3 bananas in this loaf of bread- at least I was helping meet my fruit quota of the day, right?
Click here for more Gluten Free Dairy Free Recipes that won’t leave you trapped in the kitchen for hours or hunting down a million bizarre ingredients.
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