Gluten Free Banana Almond Bread

Seems my most delicious baked gluten free recipes are banana bread.  Well, here is another one.  Was pleased it used Almond Flour ae I am not partial to baking with the rice (or many other varieties of) flour.  Below is a picture of the flour I used for this recipe.  This was labelled "Raw" as the dark outer skin of the almond was not removed before grinding, therefore it is a bit heavier than normal ground almond flour, but it worked well in this recipe.  I ordered it from Well.ca the online grocery store that delivers right to your door (or Post Office Box now-a-days) free of charge.

And not on a cooking note, if you are wondering what is in the background of the above photo of my slice of banana almond bread ...  it is the Queen.

She sits on my window sill and waves while it is daylight.

GLUTEN FREE BANANA ALMOND BREAD

2 Cups (260 g)   Almond Flour
1/4 Cup (35g)    Cornstarch
2 Tsp                  Baking Powder
1/2 Cup (115g)  Unsalted butter, softened
(I used Becel Margarine; it was already soft)

1/2 Cup (105g) Sugar (I used Splenda and used a little less)

2                        Eggs

1-1/4 Cups (310 ml) very ripe mashed bananas (about 3 bananas)

2 TBSP             Sliced Almonds (I only had slivered)

1 TBSP             Almond Extract (I used Vanilla)

As you can see I altered the original recipe on my first go-round and it worked out perfectly.  Don't be afraid to add perhaps nuts to the batter or perhaps chocolate chips.  I haven't tried that yet but am pretty certain it would work out well.  Below are the instructions.

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• Instructions:

1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a six-cup (1.5 litre) 10 x 4-inch (25 x 10 cm) loaf pan and line it with a sheet of parchment paper, letting it hang over both sides.
2. In a bowl, combine the almond flour, cornstarch and baking powder. Set aside.
3. In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until smooth. Add almond extract.  At low speed, stir in the dry ingredients alternately with the mashed bananas. If adding chocolate chips or nuts, dust them with a bit of flour, then fold into batter.  Spread the batter into the pan. Sprinkle with the sliced almonds.
4. Bake for about 55 minutes or until the loaf is golden brown and a toothpick inserted in the centre comes out moist but without lumps of batter.  My loaf was ready in about 40 minutes.
5. Let cool completely before removing from the pan.

Kristin's Banana Bread (Gluten Free)

Banana Bread

1 Cup Raw Sugar (we used 1/4 Cup and it was just fine)
1 TBSP Butter Regular or non-dairy) (we used Coconut Oil)
1 Cup Mashed Over-ripe Bananas (2 or 3)
1 Egg
1 Tsp Real Vanilla Extract
1 Cup Oat Flour (we ground whole flake oats in Magic Bullet)
3/4 Tsp Baking Powder
1/4 Tsp Salt
1/2 Cup semisweet Chocolate Chips (if desired)

Preheat the oven to 350˚F.
Combine all the ingredients in a bowl and mix well.
Cut a piece of parchment paper to fit the bottom of a loaf pan. Put it in the bottom of the pan and spray with cooking spray.
Pour in the batter and cover loosely with foil. (we didn't cover with foil, but if getting too brown, just lay foil over top while it cooks.)
Bake for 30 minutes.
 Cool completely, then slice and serve.