If you ever find yourself with some over-ripe bananas, this is a great way to use them up. In fact, the more ripe and black your bananas, the better because, as bananas age, their sugars develop which makes them sweeter, stickier, and more moist. These are all great characteristics for gluten-free baking which can easily be crumbly and dry. Because of the bananas’ natural sugars, this recipe only needs a slight boost in sweetness with a touch of stevia.
I have made this recipe many times, and the biggest variable is the ripeness of the bananas. If your bananas are not mostly black, you may need to add more sweetner or more liquid ingredients. As with any batter, always check the batter for texture before you cook it. Even your local humidity and pressure can affect your recipe, so adjust your batter with extra flour or extra water if it looks like such an adjustment is needed.
1 cup brown rice flour
3/4 cups sweet rice flour
1 tbsp baking soda
1/4 tsp stevia powder
1/2 tsp sea salt
1/3 cup grapeseed oil
1 tsp vanilla extract
3 mashed ripe bananas
1. Preheat oven to 350F and line a loaf pan with parchment paper.
2. Sift all dry ingredients together in a medium mixing bowl and set aside.
3. In a separate bowl, beat eggs with an electric hand mixer. Add sea salt, oil and vanilla. Whisk until very light and fluffy, about 4 minutes.
4. At low speed, beat in flour mixture alternately with bananas just until smooth. Pour batter into lined loaf pan.
5. Bake 1 hour, or until a skewer inserted into the centre of the loaf comes out clean.
6. Remove from oven and turn out onto a cooling rack. Allow bread to cool before slicing and enjoy!
I converted this recipe into a gluten-free, dairy-free and sugar-free version from an old recipe I found from my husband’s great aunt’s estate. To learn how to convert your own favourite family recipes, check out my book!