23 August 2010

gluten free banana bread

This is a recipe that I cannot take direct credit for.  It is my adaptation of a banana bread recipe by Alton Brown that another was so gracious as to transcribe with the proper weights.

Why is weight important?  I have slowly caught on to the tip that you can tweak and play with conventional recipes and gluten free flours as long as you have weight (not volume (aka cups)) measurements for the dry ingredients.  This has been a great discovery for us.  Unfortunately, finding recipes that have weights is very difficult.

Personally, I have tweaked the flours to our likings.  I also add extra banana (I always have done this to banana bread) and I am currently leaving out the nuts (that is why I have the almond flour).



Overripe bananas - 340 g (3 - 4)

Sugar - 210 g  (~1 cup)


Sorghum Flour - 200 g

Almond Flour - 55 g

Baking Soda - 6 g (1 tsp)

Salt - 6 g (1 tsp)


Unsalted Butter - 113 g (1 stick) melted but not warm

Eggs - 2 large

Almond Extract - 6 g (1 tsp)


Nuts (walnuts,pecans, or almonds)1 cup chopped

Preheat oven to 350FGrease a loaf pan.

Combine the bananas and sugar and mix until smooth.

Combine the WET WORKS 1 and the WET WORKS 2 in separate bowls, then combine them together. Combine the DRY GOODS with the WET WORKS

If using THE OPTIONS then fold them into the batter now.

Pour batter into the pan. Bake for 50 minutes - 1 hour or until center registers 210F and a toothpick stuck in the center comes out clean (I find it generally takes an additional 10 - 15 minutes).

Allow to cool on stove top for 15 minutes then remove from pan and transfer to a cooling rack and allow to cool completely before slicing.