Gluten-Free Banana Bread
I have a new kitchen helper in the form of my 2-year-old son. After months of attempting to hold him while cooking one-handed, we invested in a learning tower, so he can be up at counter height. Based on the big smile on his face whenever he takes his post at the end of the island, saying he loves it would be an understatement. Now he is giving me orders. I may have been demoted to sous chef status, but we are both having fun.
My little guy loves dumping everything into a bowl and mixing. Together we baked a loaf of gluten-free banana bread. This lighter version used buckwheat flour and coconut sugar. Anytime I can get my son to consume whole grains I feel like I deserve a pat on the back. After we spread the batter into the pan, he helped me carefully lay the banana halves on top. He was very proud when he took a bite of his slice and told me, “Mommy, I made it!”
Gluten-Free Banana Bread
Adapted from Donna Hay
Non-stick cooking spray
1-1/2 cups buckwheat flour
1 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon kosher salt
1/2 cup chopped walnuts
1 cup mashed ripe bananas (about 3 large bananas)
1 large egg
1/2 cup 2% Greek yogurt
1/4 cup vegetable oil
1/3 cup maple syrup
1 teaspoon vanilla extract
1 banana, halved lengthwise
Preheat the oven to 325 degrees F. Line a 9-inch by 5-inch loaf pan with parchment and grease with non-stick cooking spray.
In a large bowl combine the buckwheat flour, sugar, baking powder, baking soda, cinnamon, salt and walnuts. In a medium bowl, whisk together the bananas, egg, yogurt, oil, maple syrup and vanilla extract. Fold the wet ingredients into the dry ingredients until just combined. Transfer the batter to the prepared loaf pan. Lay the banana halves on top.
Bake the loaf until deep golden brown and a toothpick inserted into the center comes out clean, about 1 hour to 1 hour and 15 minutes. Cool the loaf in the pan for 15 minutes before removing and cooling completely on a wire rack.
