I had some pretty beat up bananas leftover after the race ( wp.me/p1N36Q-6t
Nothing says "yum" (sarcasm) like a bunch of bruised, battered bananas. They actually look better in this photo than they did live.
I hate letting anything go to waste, so I decided to look up a gluten free banana bread recipe and found this one. The only problem was that I didn't have almond meal. Or rice flour. Or dates or honey. So really, I just used the recipe to get me started, but here's what eventually went into it:
3 Ripe Bananas
1 Tbsp Vanilla Extract
1 1/2 cups Soy Flour
1 tsp Baking Powder
1/4 tsp Salt
2 tsp Cinnamon
1/2 cup Shredded Coconut* (Before following my recipe exactly, see my note at the bottom. You may want to consider adding some sugar).
1. Preheat the oven to 350 degrees
2. In a mixing bowl, mash the ripe bananas. Add the eggs, oil and vanilla extract and whisk together.
3. Add the soy flour, baking powder, cinnamon and salt to the banana mixture and mix to combine.
4. Add the shredded coconut and mix to combine. (Owning a KitchenAid mixer made this the easiest recipe ever).
5. Using about a tablespoon of butter, grease a loaf pan well. Pour the batter into the loaf pan and bake in the oven for 45 to 50 minutes. Makes 8 servings.
- Calories: 151
- Carbs: 18.6g
- Fat: 3.9g
- Protein: 11.8g
I don't think the bananas on their own provided enough sweetness to make this bread exactly the same way again.
*This was definitely not a binge-worthy bread. I thought the coconut, in addition to the bananas, would make the bread sweet, but not so much. It was not bad, mind you, but I would probably leave out the coconut and add some sugar in one form or another next time.