I never liked bananas growing up ( my dad was not happy about it, mallu kid not eating banana is a crime 😉 ) but once I started having gut problems then I grudgingly ate it on and off. However after my Celiac Disease diagnosis everytime I got glutenerd bananas were my ‘go to’ fruit. It is easy on the gut, available throughout the year & not expensive.
When I started to trying out baking gluten free2010, banana bread was the one of the first baked stuff I thought turned out well. Since then I have been known for my banana bread!
It is the first thing that went up on my menu and the one thing that was sold out in all my pop up stalls. It is the monsoons in India and my banana bread is perfect with your favourite cuppa 🙂
Here is my recipe
- Rice flour – 20 gm
- Sorghum – 140 gm
- Tapioca/corn or potato starch – 60 gm
- Xanthan /guar gum or flax seed powder – 1 tsp
- Baking powder – 2tsp
- Butter (melted) or oil – 125 gm
- Vanilla essence – 1/2 tsp
- Coconut sugar or Raw cane sugar – 200 gm
- Bananas – 3 ripe robusta
- Chocolate chips dark – 80 gm
- Walnuts – 60 gm chopped
- 2 eggs beaten or vegan egg repalcer
- Preheat the oven to 180 degree Celcius and grease a loaf pan.
- Sieve the flours and mix in the gum and baking powder.
- In a separate bowl mix the egg, butter, walnuts, chocolate, essence and mashed bananas. Mix this thoroughly.
- Give the dry ingredients a good stir and then slowly keep adding the wet mixture. You can do this either in a stand mixer or a hand held one.
- Once the batter is thoroughly mixed, scoop the mixture into the greased pan and bake for 40-50 minutes. Keep checking it so the top doesn’t get turned. Once it rises and is golden, pierce a toothpick to check its doneness. Once the toothpick comes out clear, wait for 5 minutes and then turn it onto a cooling rack.
If you are trying out this recipe and sharing it on Social Media do tag me @jagglutenfree on Instagram or @GFIndia on Facebook.
To know more about the Gluten Free Living and Celiac Disease, check out my book on