This otherwise humble bread is a most delicious example of a true comfort food. It’s the perfect use for bananas that are past their prime for eating out of hand.
- 1–2/3 cups quinoa flour
- 2 tsp baking powder (GF, if needed)
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1 large egg (see my vegan option, added 6/1/16)
- 3/4 cup mashed VERY ripe bananas
- 1/3 cup milk (dairy or nondairy)
- 1/2 cup natural cane sugar, coconut sugar or sugar of choice
- 1/4 cup virgin coconut oil, warmed, or unsalted butter, melted
- Preheat oven to 375°F. Grease an 8- by 4-inch glass or ceramic loaf pan.
- In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a medium bowl, whisk together egg, banana, milk, sugar and oil until blended.
- Add the banana mixture into the flour mixture and stir until just blended.
- Spread batter evenly in prepared pan.
- Bake in preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 10 minutes, then transfer to the rack to cool.
Storage Tip: Store the cooled bread, wrapped in foil or plastic wrap, in the refrigerator for up to 5 days. Alternatively, wrap it in plastic wrap, then foil, completely enclosing bread, and freeze for up to 3 months. Let thaw at room temperature for 4 to 6 hours before serving.
Vegan Option: Use the coconut oil option (or the vegetable oil of your choice). I have had the best success using a psyllium egg. Here is how to make it: mix 3-1/2 teaspoons water, 1-1/2 teaspoons whole psyliium husk and 1 teaspoon vegetable oil. Let stand 5 minutes to thicken, then use in place of the egg! The psyllium provides great structure to the bread in a way that other egg replacements cannot.