Recently my local health food store posted an update on their Facebook page saying they were introducing a new product: banana flour. I’ve never heard of banana flour before but I was intrigued enough to buy a pack next time I was at the shop. Banana flour is gluten free and high in resistant starch. It is made in Queensland, Australia from 100% Australian bananas.
The initial results have been fantastic, and this may be a game changer for Paleo baking in our household.
After much deliberation I settled on Banana Bread as my first venture into the world of baking with banana flour. I picked a normal banana bread recipe I liked and simply reduced the flour quantity by 25% as per recommendation.
The Banana Bread turned out wonderfully and the first loaf was eaten before I could take any pictures. Rather than cry I quickly whipped up another one, so I could take some photos to share. The recipe is super simple. Simply blend all the ingredients together in a blender and bake it for 45 minutes.
Often gluten free baking can be a process of compromise, with the finished product being a shadow of what it should be. I can honestly say this Banana Bread, baked with banana flour, is as good as any I’ve ever had – gluten free or not.
Banana bread (gluten free)
- 3 very ripe bananas* (300-400g)
- 2 eggs
- 100g coconut oil**
- 150g banana flour***
- 2 tsp baking powder
- 1 tbsp cinnamon powder
- pinch of salt
- handfull of walnuts or pecans (optional)
- 1 extra banana to decorate
Place everything beside of the nuts and the additional banana into a blender or food processor and blend it into an even batter. (If you don’t have a blender, just mash up the bananas and mix everything together with a spoon.)
Mix the nuts into the batter with a spoon and pour the batter into a lined loaf tin.
Cut the additional banana into three slices lengthwise and place on top of the batter.
Place in the preheated oven and bake at 180°C for 45-60 minutes.
Let it cool on a rack before enjoying it plain or with some butter.
* The brown bananas at the bottom of the fruit bowl that no one wants to eat anymore are the best for this banana bread.
** You can also use butter or an oil of your choice.
*** Use 180g of plain flour.
Once you’ve mixed the batter, add an extra 2 roughly mashed bananas, 1/4 cup desiccated coconut and a handful of walnuts. This makes an amazingly tasty banana bread with chunks.