Better late than never! Towards the end of last month, I conducted a baking comparison between my classic "Janana Bread" and a healthier version crafted with Almond Flour and Unrefined Coconut Sugar, making it Gluten-Free. I shared samples for taste testing with eager participants
The results were quite intriguing, with opinions split almost evenly. Some favored one variation over the other, some enjoyed both equally, while others specifically requested a cake using the Gluten-Free version. There were even requests for a fresh batch featuring my "coconut butter dream" icing—I'm not sure if that was just a ploy for more treats, but I'm up for the challenge!
This experiment brought a lot of joy, and I'm excited to delve into more wholesome baked creations in the near future. As promised, here is the recipe for the Gluten-Free “Janana” Banana Bread with one adjustment – I opted to use some beautiful honey given to me by a friend and loved the taste even more than the unrefined coconut sugar.
Stay tuned for more delicious experiments!
GLUTEN FREE JANANA BREAD
RECIPE YIELDS 1 LOAF, WHICH IS ABOUT 10 SLICES
INGREDIENTS
¼ cup melted organic coconut oil or extra-virgin olive oil
½ cup best quality honey
4 large eggs
1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
1 teaspoon baking powder
2 teaspoons vanilla extract
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon course kosher salt
2 ½ cups almond flour (not almond meal) I use Bob’s Red Mill Super Fine Almond Flour
INSTRUCTIONS
Preheat the oven to 325 degrees Fahrenheit. Generously grease your loaf pan’s base and sides with cooking oil spray or butter, and generously flour it with almond flour. Don’t skip this step, or your bread might stick!
In a large mixing bowl, combine the oil and honey. Whisk until blended together. Add the eggs, and whisk until the mixture is thoroughly combined.
Add the mashed bananas, baking powder, vanilla, baking soda, cinnamon and salt, and whisk to combine.
Finally, add the almond flour. Switch to a large spoon or spatula, and stir until the flour is fully incorporated into the batter. Pour the batter into your prepared loaf pan.
Bake for 55 to 65 minutes, until the center of the loaf is fairly springy to the touch and a toothpick comes out clean. Place the pan on a cooling rack to cool for at least 30 minutes (this bread is delicate while warm). Use a butter knife to loosen the edges of the bread from the pan, then carefully tip it over to release. Slice and serve!
NOTES
How to Measure the Flour
Measure the flour as you would any other (stir, spoon into cups, and level with a knife) Do not PACK it into the cup.
Oil & Flour Your Loaf Pan
This is really important! Generously oil and flour your loaf pan as shown in the photo above. If it looks excessive, you’re doing it right. If you don’t sufficiently oil/flour the pan, you might have trouble removing the loaf from the pan after baking.
Let the Bread Cool at Least 30 Minutes
Almond flour baked goods, since they’re gluten-free, are especially delicate when they’re warm. You’ll need to let this bread cool in the pan for at least 30 minutes before you try to remove it from the pan or slice it. Trust me!
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