Read an Excerpt
CHAPTER 1
MONKEY BUSINESS
SIMPLY DELICIOUS BANANA BREADS
There's nothing better than having a fresh-baked banana bread cooling on top of the oven. Banana breads are a staple in my house because they're so quick and easy to make, they're crazy delicious and we seem to always have overripe bananas hanging out on the counter. Honestly, I think I often buy extra just to have an excuse to bake with them.
My gluten-free banana bread has always been a popular recipe on my blog and I just had to include it here. It's Truly, the Best Ever Gluten-Free Banana Nut Bread — try it and you'll see why! It's the foundation for all of the other banana breads in this chapter. They all showcase the banana flavor and really take it to the next level.
Feel free to experiment with some additional flavor combinations; I could have gone on and on but there are only so many recipes I can fit into one chapter! I recommend starting with the original banana bread recipe first, so you can see just how bangarang it is on its own. Then, work your way through the chapter. Your taste buds will thank you!
TRULY, THE BEST EVER GLUTENFREE BANANA NUT BREAD
This gluten-free banana bread is insanely popular on my blog, and for good reason! It's got the perfect amount of moisture, it rises beautifully and the texture will trick you into thinking it's not actually gluten-free.
For the book version, I decided to play around with different nondairy milks. While I usually love baking with coconut milk, I've decided that I like walnut milk for this bread even more. Since this bread already has some walnuts mixed into the batter, it's a great way to really bring out that flavor. The walnut milk I use is slightly sweetened, so feel free to reduce the sugar in this bread a bit to suit your own taste preference. If you can't find walnut milk, just stick to unsweetened coconut milk. Either way, it's delicious!
2 cups (260 g) Sharon's Gluten-Free Flour Blend
¾ tsp xanthan gum
1 tsp aluminum-free baking powder
½ tsp baking soda
½ tsp fine sea salt
½ cup (97 g) granulated sugar
½ cup (59 g) chopped walnuts
1 cup (230 g) mashed banana (about 2 medium)
2 large eggs, room temperature
½ cup (112 g) light brown sugar
2/3 cup (160 ml) walnut milk, room temperature
1/3 cup (80 ml) avocado oil
1 tsp pure vanilla extract
Preheat the oven to 350°F (177°C). Coat a 9 x 5–inch (23 x 13–cm) loaf pan withhomemade pan release, or spray it with nonstick spray and then line it with parchment paper.
In a large bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, salt and granulated sugar. Stir in the walnuts, then set the mixture aside.
In a medium bowl, whisk together the mashed banana, eggs, brown sugar, walnut milk, oil and vanilla extract. Pour the wet ingredients into the dry ingredients, and stir until combined.
Transfer the batter into the prepared pan. Sprinkle the top of the banana bread with a few chopped walnuts if desired — no more than 1 to 2 tablespoons (7 to 14 g) total. Bake for 50 to 60 minutes or until a tester inserted into the middle of the loaf comes out clean.
Cool the bread in the pan for 20 minutes, then cool it completely on a wire rack.
STORAGE NOTE: Keep the bread wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze it, wrap it tightly in plastic wrap, then freeze it in a freezer-safe bag for up to 3 months.
CINNAMON SWIRL BANANA BREAD
Cinnamon Swirl Bread meets Banana Bread for a flavor-filled mash-up that will make your taste buds happy. I've been making this family-favorite recipe for years but hadn't put it on the blog; I'd been saving it for a cookbook all this time. Finally, that time has come, and I can share it with you!
The brown sugar and cinnamon mixed with banana is such a wonderful combination. It's sweet with warm spices that are sure to quickly become a favorite. You'll always want to have overripe bananas on hand so you can make this any time the craving strikes. It's great warm or at room temperature.
FOR THE BREAD
2 cups (260 g) Sharon's Gluten-Free Flour Blend
½ tsp xanthan gum
1 tsp aluminum-free baking powder
½ tsp baking soda
½ tsp fine sea salt
½ cup (97 g) granulated sugar
1 cup (230 g) mashed banana (about 2 medium)
2 large eggs, room temperature
¼ cup (55 g) light brown sugar, packed
2/3 cup (160 ml) unsweetened coconut milk, room temperature
1/3 cup (80 ml) avocado oil
1 tsp pure vanilla extract
FOR THE CINNAMON SWIRL
¼ cup (55 g) light brown sugar, packed
1 tbsp (8 g) ground cinnamon
Preheat the oven to 350°F (177°C) and spray a 9 x 5–inch (23 x 13–cm) loaf pan with nonstick spray or coat withhomemade pan release. Line the long sides with parchment paper, leaving an overhang to pull the bread out of the pan.
In a large bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, salt and granulated sugar. Set the mixture aside.
In a medium bowl, whisk together the mashed banana, eggs, brown sugar, coconut milk, oil and vanilla extract. Set the mixture aside.
To make the cinnamon swirl, in a small bowl, stir together the brown sugar and cinnamon and set the mixture aside.
Pour the wet ingredients into the dry ingredients. Mix until they're just combined. Pour half of the batter into the prepared baking pan.
Add two-thirds of the cinnamon mixture to the batter in the pan, sprinkling it evenly over the top. Top with the remaining batter, carefully smoothing it over the cinnamon mixture to cover it.
Sprinkle the remaining cinnamon mixture over the top of the batter and use a butter knife to gently swirl the cinnamon into the batter.
Bake for 50 to 60 minutes or until a cake tester or toothpick inserted in the middle comes out clean.
Cool the bread in the pan for 30 minutes, then use the parchment paper to remove the bread from the pan and finish cooling it on a wire rack.
NOTES: Keep the bread wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze it, wrap it tightly in plastic wrap, then freeze in a freezer-safe bag for up to 3 months.
Walnut milk can be used in place of the coconut milk in this recipe.
CHOCOLATE HAZELNUT SWIRL BANANA BREAD
Believe it or not, it's becoming easier to find dairy-free versions of chocolate hazelnut spread! Two prominent brands are Nutiva and Nocciolata. You can experiment with both and see which one you prefer; I usually use Nocciolata. I'm so happy to have found this product and basically want to bake with it all day, every day! It adds velvety smooth texture and an irresistible nutty-chocolate flavor to anything you make with it. And if you can find it, hazelnut milk would be great in this bread in place of the coconut milk. It'll really help to bring out the flavor and complement the chocolate hazelnut spread well.
2 cups (260 g) Sharon's Gluten-Free Flour Blend
¾ tsp xanthan gum
1 tsp aluminum-free baking powder
½ tsp baking soda
½ tsp fine sea salt
½ cup (97 g) granulated sugar
1 cup (230 g) mashed banana (about 2 medium)
2 large eggs, room temperature
½ cup (112 g) light brown sugar
2/3 cup (160 ml) unsweetened coconut milk, room temperature
1/3 cup (80 ml) avocado oil
1 tsp pure vanilla extract
½ cup (150 g) dairy-free chocolate hazelnut spread
Preheat the oven to 350°F (177°C). Coat a 9 x 5–inch (23 x 13–cm) loaf pan withhomemade pan release, or spray it with nonstick spray, then line it with parchment paper.
In a large bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, salt and granulated sugar. Set the mixture aside.
In a medium bowl, whisk together the mashed banana, eggs, brown sugar, coconut milk, oil and vanilla extract. Pour the wet ingredients into the dry ingredients, and stir until they're combined.
Add the chocolate hazelnut spread to a microwave-safe bowl and heat it for 20 seconds so it's just melted enough to drizzle/swirl.
Transfer half of the batter into the prepared pan. Top it with two-thirds of the chocolate hazelnut spread, distributing it evenly over the batter.
Add the remaining batter and then drizzle it with the remaining chocolate hazelnut spread. Use a knife to gently swirl the top of the bread.
Bake for 50 to 60 minutes or until a tester inserted into the middle of the loaf comes out clean.
Cool the bread in the pan for 20 minutes, then cool it completely on a wire rack.
STORAGE NOTE: Store the bread wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze it, tightly wrap the whole loaf, sliced or unsliced, in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months.
HUMMINGBIRD QUICK BREAD
The timeless southern hummingbird cake is made with mashed banana, crushed pineapple and chopped pecans. This is a modern, gluten-free take on the classic cake. It's lighter and uses less sugar and oil, making it totally acceptable to serve for breakfast, brunch or afternoon tea! Feel free to use walnut milk in place of the coconut milk if you prefer. If you really want to make this bread a showstopper, top it with cream cheese icing and dried pineapple flowers or extra chopped pecans.
2 cups (260 g) Sharon's Gluten-Free Flour Blend
¼ tsp xanthan gum
½ cup (97 g) granulated sugar
1 tsp aluminum-free baking powder
½ tsp baking soda
½ tsp fine sea salt
1 tsp ground cinnamon
1/8 tsp ground allspice
½ cup (60 g) chopped pecans
1 cup (230 g) mashed banana (about 2 medium)
2 large eggs, room temperature
½ cup (115 g) crushed pineapple
½ cup (112 g) light brown sugar
½ cup (120 ml) unsweetened coconut milk, room temperature
1/3 cup (80 ml) avocado oil
1½ tsp (7 ml) pure vanilla extract
Preheat the oven to 350°F (177°C) and coat a 9 x 5–inch (23 x 13–cm) loaf pan with homemade pan release or spray it with nonstick spray, then line it with parchment paper.
In a large bowl, whisk together the gluten-free flour blend, xanthan gum, granulated sugar, baking powder, baking soda, salt, cinnamon and allspice. Stir in the pecans, then set the mixture aside.
In a medium bowl, whisk together the mashed banana, eggs, crushed pineapple, brown sugar, coconut milk, oil and vanilla extract. Pour the wet ingredients into the dry ingredients, and stir until they're combined.
Transfer the batter into the prepared pan. Bake for 55 to 65 minutes or until a tester inserted into the middle of the loaf comes out clean.
Cool the loaf in the pan for 20 minutes, then cool it completely on a wire rack.
STORAGE NOTE: Store the bread wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze it, tightly wrap the whole loaf, sliced or unsliced, in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months.
THAT-ICE-CREAM-I-CAN'T-MENTION BREAD
There's a famous banana ice cream flavor filled with fudge chunks and walnuts. I'm pretty sure you know which one I'm talking about. This bread was inspired by that ice cream flavor because chocolate, bananas and walnuts just go incredibly well together. I love being able to bring everyone's favorite dessert flavors into gluten-free, dairy-free recipes that can be enjoyed any time of the day. Feel free to use walnut milk in place of the coconut milk if you prefer. This is such an easy way to elevate a classic banana bread. You'll be making this version often, I'm sure!
2 cups (260 g) Sharon's Gluten-Free Flour Blend
1 tsp xanthan gum
1 tsp aluminum-free baking powder
½ tsp baking soda
½ tsp fine sea salt
½ cup (97 g) granulated sugar
½ cup (59 g) chopped walnuts
½ cup (91 g) dairy-free chocolate chunks
1 cup (230 g) mashed banana (about 2 medium)
2 large eggs, room temperature
½ cup (112 g) light brown sugar
2/3 cup (160 ml) unsweetened coconut milk, room temperature
1/3 cup (80 ml) avocado oil
1 tsp pure vanilla extract
Preheat the oven to 350°F (177°C) and coat a 9 x 5–inch (23 x 13–cm) loaf pan with homemade pan release or spray it with nonstick spray.
In a large bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, salt and granulated sugar. Stir in the walnuts and chocolate chunks, then set the mixture aside.
In a medium bowl, whisk together the mashed banana, eggs, brown sugar, coconut milk, oil and vanilla extract. Pour the wet ingredients into the dry ingredients, and stir until they're combined.
Transfer the batter into the prepared pan. Sprinkle the top of the banana bread with a few chocolate chunks and walnuts if desired — no more than 2 tablespoons (14 g) total. Bake for 55 to 65 minutes or until a tester inserted in the middle comes out clean.
Cool the loaf in the pan for 20 minutes, then cool it completely on a wire rack.
STORAGE NOTE: Store the bread wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze it, tightly wrap the whole loaf, sliced or unsliced, in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months.
"CREAM CHEESE" SWIRL BANANA BREAD
With the increase of dairy-free products available, you can enjoy just about anything with a dairy-free substitute these days. This "cream cheese" may be dairy-free, but it's just as good as the real version, if not better! I use Daiya brand, but we also like Tofutti. The dairy-free cream cheese bakes up perfectly and forms a cheesecake-like filling in the bread — a deliciously sweet surprise! The walnut milk I use is slightly sweetened, so feel free to reduce the sugar in this bread a bit to suit your own taste. You can also use unsweetened coconut milk in place of the walnut milk.
FOR THE SWIRL
4 oz (113 g) dairy-free cream cheese, room temperature
1 large egg, room temperature
1/3 cup (65 g) granulated sugar
¼ cup (33 g) Sharon's Gluten-Free Flour Blend
½ tsp pure vanilla extract
FOR THE BREAD
2 cups (260 g) Sharon's Gluten-Free Flour Blend
¾ tsp xanthan gum
1 tsp aluminum-free baking powder
½ tsp baking soda
½ tsp fine sea salt
½ cup (97 g) granulated sugar
1 cup (230 g) mashed banana (about 2 medium)
2 large eggs, room temperature
½ cup (112 g) light brown sugar
2/3 cup (160 ml) walnut milk, room temperature
1/3 cup (80 ml) avocado oil
1 tsp pure vanilla extract
Preheat the oven to 350°F (177°C) and coat a 9 x 5–inch (23 x 13–cm) loaf pan with homemade pan release or spray it with nonstick spray, then line it with parchment paper.
To make the filling, add the dairy-free cream cheese and the egg to a medium bowl. Use a hand mixer to beat them together until they're smooth and creamy, about 1 to 2 minutes. Add the granulated sugar, gluten-free flour blend and vanilla extract. Beat the mixture for another minute until it's smooth. Set it aside.
To make the batter, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, salt and granulated sugar in a large bowl and set the mixture aside.
In a medium bowl, whisk together the mashed banana, eggs, brown sugar, walnut milk, oil and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.
Transfer half of the batter into the prepared pan. Add the cream cheese mixture and gently spread it over the batter, keeping it about ¼ to ½ inch (6 to 12 mm) from the sides. Top it with the remaining batter and smooth evenly.
Bake for 55 to 65 minutes or until a tester inserted in the middle of the loaf comes out clean.
Cool the loaf in the pan for 20 minutes, then cool it completely on a wire rack, removing the parchment paper.
STORAGE NOTE: Store the bread wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze it, tightly wrap the whole loaf, sliced or unsliced, in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months.
PEANUT BUTTER BANANA BREAD
If you've ever had a peanut butter banana sandwich, you know how great this flavor combination is. It's even better with an extra schmear of peanut butter on top! Dare I even suggest a drizzle of honey, too? Once you try this peanut butter banana bread, it might be hard to go back to regular banana bread.
2 cups (260 g) Sharon's Gluten-Free Flour Blend
¾ tsp xanthan gum
1 tsp aluminum-free baking powder
½ tsp baking soda
½ tsp fine sea salt
½ cup (97 g) granulated sugar
1 cup (230 g) mashed banana (about 2 medium)
2 large eggs, room temperature
½ cup (112 g) light brown sugar
2/3 cup (160 ml) unsweetened coconut milk, room temperature
1/3 cup (80 ml) avocado oil
1 tsp pure vanilla extract
½ cup (91 g) creamy peanut butter
Preheat the oven to 350°F (177°C) and coat a 9 x 5–inch (23 x 13–cm) loaf pan with homemade pan release or spray it with nonstick spray, then line it with parchment paper.
In a large bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, salt and granulated sugar. Set the mixture aside.
(Continues…)
Excerpted from "The Gluten-Free Quick Breads Cookbook"
by .
Copyright © 2019 Sharon Lachendro.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
