Hi! My dear boyfriend has been cooped up with me as I recover from a broken ankle. This means that the primary cook and bottle washer is down for the count, which has resulted in all sorts of interesting things. For one thing, my stock pot was "missing" as it was put at the back of the muffin tins. For another, his idea of buying a few bananas meant we had about 20. I do not even eat bananas out of hand, so we had about five almost mushy ones tonight to contend with. I made the Sandwich Bread 2.0 two weeks ago for a lunch, and we all agreed it was delish and slightly reminiscent of banana bread--just more savory.
Bananas meet Sandwich Bread 2.0!
I am one to print off recipes, put them in a plastic sleeve, and store away in a 3-ring binder. When I play around with them, I put a post-it with the ingredients I tried. This way I can figure out what went right and what went wrong. I read the 5 generation family recipe--gluten filled, of course--as well to make this batch. Perfect the first time out, which I am amazed by. Although, this is the fifth time I have adapted one of Elana's recipes, and only one of those was totally questionable. The other three were amazing--orange cupcakes, red velvet cupcakes, and tiramisu cupcakes/tiramisu. (Let me know if anyone wants to know the specifics of those, however, none are CF.)
Here goes with the low-down on the banana bread:
In medium bowl whisk together:
-2 cups almond flour
-1 cup arrowroot powder
-1/4 cup flax meal
-1 teaspoon baking soda
-1 teaspoon Celtic salt
-1 teaspoon cinnamon
-1/2 teaspoon nutmeg (I prefer freshly grated.)
In large bowl with hand beater or in stand mixer, mix together:
-3 large ripe bananas
-3 eggs
-1/2 cup blue agave
-1/4 cup grapeseed oil
-1 tablespoon vanilla
-1 tablespoon apple cider vinegar
After bananas are mostly broken up in wet ingredients, add dry ingredients until just combined thoroughly.
***If you want to add any pecans, walnuts, raisins, or CHOCOLATE CHIPS, now is your chance. I live by the motto, "Save the Earth, it is the only planet with chocolate." so you know what we did around here!***
Pour into four individual small loaf pans that have been brushed with grapeseed oil and lined with strips of parchment paper. (I have not tried a large loaf, but I find GF breads more dense, and banana bread super dense--GF or not--so I went with the mini loaf pans.)
Bake at 350 degrees fr 35-40 minutes, or until a long toothpick comes out clean.
Lift loaves out of pans by the edge of the parchment paper and place on wire rack to cool.
Enjoy!!!
And just so you know, even the dear boyfriend was able to make this with some minor "adult" supervision! Yeah David!!! So easy. So good.
