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Gluten Free Coffee Banana Bread




Source of Recipe


Stephanie (Ladybugsandbees)


Recipe Introduction


Modified from The Moosewood Cookbook by Stephanie


List of Ingredients




Gluten Free Coffee Banana Bread

2 C Ripe Banana's, Mashed
1 C Very strong black coffee (room temp)
1 1/2 C cf margerine, Softened (butter if not cf)
1 3/4 C Brown Sugar
4 Eggs
2 1/2 tsp Vanilla
1/2 tsp Almond Extract
1 tsp Orange Zest
1/2 tsp Nutmeg
2 tsp Cinnamon
3 C Brown Rice Flour
1/2 C Potato Starch (not flour)
1/2 C Corn Starch (can be an additional cup of potato starch if issues with corn)
1/2 C Tapioca Starch
2 tsp Xanthan Gum
1 tsp Salt
1/2 tsp Baking Soda
1 Tbs Baking Powder

Recipe



Preheat oven to 350º. Grease the 2 bread pans.

Stir the coffee into the puréed bananas and set aside.

Combine the next group of ingredients & spices in a mixing bowl.

Combine all the dry ingredients in the third grouping.

Gradually combine dry ingredients with the margerine (butter)/eggs and banana/coffee mixture - don’t overmix.

Spread batter into bread pans and bake for 55-65 minutes, until toothpick inserted into center comes out clean.

Cool for one hour before slicing.