Anxiety, stress, fear, doubt, negativity are all things that creep into my mind when big changes happen. On the flip side, dreaming, optimism, thoughts of endless opportunities and new routines also pop into my mind when my life is mixed up. It is a battle of sorts….good vs. evil…positive vs. negative…I am still a grab-bag of emotions, still trying to figure out my place….both physically here….right now…and where I want to be in the next 6 months, 1 year, 5 years…dreaming, scheming, planning…exploring…
But here we are, as time marches on, and we must enjoy our moments as much as we can! To bid our little, under ventilated loft apartment in Madison farewell, I made banana bread! Classic, comforting, familiar. But, this version is gluten-free, with no use of weird ass flours or gums/hydrocolloids/thickeners (side note: acacia gum is used for envelope adhesive, and has no place in food, mmmk?). Rather, the loaf is full of bananas, as it should be (see also my version of gluten-full, vegan and delicious banana bread, as well as some other tips on my banana bread making process). My quest for a buckwheat banana blueberry muffin recipe a few weeks back lead to me develop this recipe, which I thought was going to be a total flop, purely because it was a total experiment. I heavily modified the muffin recipe, mixed the batter up, got really lazy and decided to plop the batter in my loaf tin instead, and boom…a total success! Carbs, and coconut oil for healthy fats, to fuel moving all those damn boxes (or moving whatever or just living…). We thoroughly enjoyed slices, slightly warmed, slathered with homemade sunbutter. Sooo good!
And BONUS: the batter also makes great muffins…go figure! Simply bump the oven temp up to 400F, and bake in muffin tins that have been greased/floured or lined. Mix in nuts, berries, chocolate…whatever you fancy, and bake for 18-25 minutes, or until a tester comes our clean when poked into the muffins. I got a perfect 12 standard sized muffins from this when I mixed in 1 1/2 cups blueberries and 1/2 cup walnuts. I could see pecans also being fabulous, as well as chunks of chocolate (or even cacao nibs), in either the loaf or muffin.
Recipe Notes: I have not tried this recipe without the eggs (my aunt gave me two dozen beautiful eggs from her hens a few weeks ago!), but surely believe that a flax or chia egg would work to make this loaf vegan (mix 1 TB ground flax or chia with 3 TB water for each egg replacement), or, you may be able to leave any egg/egg substitute out due to the bananas being a great egg replacer in themselves (I’ll update this if I do try any of those). In my testing, I used brown rice syrup for the sweetener, but my sister had great results with maple syrup. If using agave or honey, beware of the higher fructose content and therefore a darker loaf upon baking; I suspect this to not be a huge issue in the muffins as their baking time is considerably less than the loaf. Also, if your bananas aren’t quite over ripe, you can bump up the liquid sweetener up to 1/2 cup. And lastly, the arrowroot can be replaced with tapioca starch (or sometimes called tapioca flour), which is simply tapioca ground into a powder (you can make your own by grinding tapioca pearls to a find powder in a coffee/spice grinder).
Another note, on the flour measurements: I double checked the weights with the volume measurements, and they should be on point as long as you moderately fluff your flours with a fork before scooping in your measuring cup, and level the top off with knife or other straight edge without compacting the flours. But seriously, don’t stress too much about this….I find that banana bread is pretty forgiving!
And finally, a note on the buckwheat flour: you can find either “sifted” or “unsifted” buckwheat flours, and either will work in this recipe. However, the sifted variety will yield a lighter loaf, both in flavor, texture and color since the outer fiberous layer of the buckwheat groat has been removed prior to milling into flour. The unsifted buckwheat flour will be darker, almost blueish, in color, and will yield a darker, but still delicious, loaf. Regardless of type of buckwheat flour you use, I urger you to still actually sift your dry ingredients, as this lends a lighter texture. I love Lonesome Stone Buckwheat flours, as they are locally produced here in Wisconsin, and have a fabulous flavor. BUT, be sure that, if you do have a legit gluten allergy, the buckwheat flour you use is 100% gluten free, since cross contamination with gluten-full flours is a possibility with certain mills that produce more than one type of flour.
Gluten Free Banana Bread (Or Muffins) // plant-based; gluten-free; refined sugar-free; soy-free option // makes 1 9″x5″ loaf or 12 standard muffins//
- 2/3 cup (75g) almond flour or almond meal (I used Bob’s Red Mill)
- 1 cup (100g) oat flour (I used Bob’s Red Mill)
- 1 cup (100g) buckwheat flour, using either sifted or unsifted (see above for explanation)
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp dried ground ginger (optional)
- 2 TB arrowroot powder or tapioca flour/starch (see above for tips)
- 1 1/2 tsp baking powder
- 1/2 tsp soda
- 2 tsp apple cider vinegar or lemon juice (optional, but I like the buttermilk-like taste))
- 2/3 cup plant based milk, using soy and nut-free when needed
- 2 or 3 large, very ripe bananas
- 1/4 cup brown rice syrup or maple syrup
- 1/3 cup melted virgin coconut oil
- 2 eggs, using locally produced when possible OR 2 TB flax/chia meal + 6 TB water
- Optional add-ins: 1 to 2 cups of any the following: walnuts, pecans, chocolate chips or chunks, cacao nibs, fresh or frozen berries…etc. (I used 1 1/2 cups fresh blueberries and 1/2 cup crushed walnuts)
1. Preheat oven to 350F (or 400F for muffins). Grease and flour (I used the buckwheat flour) a 9″x5″ loaf tin (or 12 standard muffin tins). I used a metal tins, but glass will work too in the case of the loaf. Set aside.
2. Mash the bananas with a fork or potato masher in a large bowl, then whisk in the apple cider vinegar, plant based milk, brown rice syrup (or maple syrup or whatever liquid sweetener you use), coconut oil and eggs (or chia/flax egg). Thoroughly whisk the mixture, making sure it is all combined.
3. Sift the dry ingredients directly into the wet mixture. Thoroughly mix the batter to incorporate everything, adding any of the optional add-ins if desired, but take care to not overmix the batter (I really love using a dough whisk for delicate batters like this). Pour batter into loaf tin, or, use about 1/2 cup per standard size muffin.
4. Bake for 55-65 minutes (or 18-25 minutes for muffins), or until a tester comes out clean when poked through the center of the loaf. If using frozen berries, the batter will likely be cooler and therefore take longer to bake. Allow to cool 15 minutes in the pan, and then run a knife around the edges to release, and place on a cooking rack. Cool completely before slicing or serving. Store loaf or muffins in a covered container in the fridge for up to 1 week, or freeze for up to 1 month. Enjoy plain, or with your favorite butter (we love it with homemade sunbutter).
Never underestimate the power of quality, fresh spices. Never, ever.
Muffins or bread, whatever you choose….grease it up, flour it up, whisk whisk…you know what to do.
Add blueberries if that is up your ally…it was mine. I scored some beautiful Michigan blues last weekend!
Mix in all up…plop into pan…
Put a few extra berries (or chocolate chunks, or walnuts….whatever you want!) on top for show and flavor…cause you deserve it!
Bake bake bake…the muffins will be lighter in color than the loaf, purely due to the fact that you bake the muffins at a higher temperature for shorter time!
Super tasty with nut or seed butter, or just plain butter…cow or otherwise!
Enjoy with coffee, and a comfy chair.