Recipe courtesy of Buttermilk Kitchen
Recipe courtesy of Buttermilk Kitchen
Gluten-Free Banana Bread Loaf
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- Level: Intermediate
- Total: 3 hr 45 min (includes cooling time)
- Active: 35 min
- Yield: 6 mini loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1133
- Total Fat
- 80 g
- Saturated Fat
- 48 g
- Carbohydrates
- 107 g
- Dietary Fiber
- 10 g
- Sugar
- 71 g
- Protein
- 14 g
- Cholesterol
- 144 mg
- Sodium
- 631 mg
- Level: Intermediate
- Total: 3 hr 45 min (includes cooling time)
- Active: 35 min
- Yield: 6 mini loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1133
- Total Fat
- 80 g
- Saturated Fat
- 48 g
- Carbohydrates
- 107 g
- Dietary Fiber
- 10 g
- Sugar
- 71 g
- Protein
- 14 g
- Cholesterol
- 144 mg
- Sodium
- 631 mg
Ingredients
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Directions
Special equipment:
Most brands of chocolate chips are gluten-free but check the label just in case.- Preheat the oven to 350 degrees F.
- Place the bananas on a sheet pan and roast until the peel turns black, 8 to 10 minutes. Let cool (keep the oven on). Once cool enough to handle, peel and mash the bananas with a fork or immersion blender.
- Combine the gluten-free flour, almond meal flour, turbinado sugar, baking powder, baking soda and salt in a medium bowl. In a separate bowl, whisk the mashed bananas until slightly smooth (some lumps are okay). To the mashed bananas, add the eggs, coconut oil and yogurt and whisk until thoroughly incorporated. Add the wet ingredients to the dry ingredients.
- Spray six 2 1/2-by-4-inch mini loaf pans with cooking spray, then fill about three-quarters of the way with the batter. Bake for 10 minutes, then rotate. Bake for an additional 7 minutes. Let cool completely.
- Combine the heavy cream and espresso in a pot and place the chocolate chips in a heatproof bowl or top of a double boiler. Bring the cream to a low boil, then simmer for 5 to 6 minutes. Strain through a fine strainer into the chocolate chips. Set on a pan of simmering water until the chocolate is melted, about 5 minutes. Turn off the heat and let sit for 2 to 3 minutes, then slowly whisk until thoroughly combined. Allow to come to room temperature, about 2 hours.
- Place a banana bread loaf on a griddle or small pan and heat through. Spread the espresso ganache on top of the hot banana bread. Repeat to make 5 more.
