This ancient grain banana bread is one of those recipes that doesn’t compromise on flavor in spite of it having ancient grains. And, you cannot tell it is gluten free!
• ¾ cup quinoa flour
• ½ cup oat flour
• ¼ cup almond flour
• ¼ cup millet flour
• ¼ cup sorghum flour
• ¼ cup amaranth flour
• 2 tablespoons flax meal
• 2 tablespoons tapioca starch
• 1 teaspoon baking soda
• 1 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1/2 cup oil
• 1/2 cup raw sugar
• 2 cups mashed overripe bananas
• 1/2 to 2/3 cup chocolate chips (optional)
• 1/2 to 2/3 cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9×5 inch loaf pan.
2. Since I didn’t have quinoa and oat flours on hand, took ½ cup quinoa and 1/3 cup oats and made flour.
3. In a large bowl, combine all flour, baking soda, baking powder, and salt. In a separate bowl, cream together oil, vanilla, cinnamon, nutmeg, and raw sugar. Stir in mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten.
4. Stir in nuts and chocolate chips into batter and pour batter into prepared loaf pan.
5. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
There are few simple secrets to making the perfect loaf of ancient grain banana bread.
1. You have to mash the bananas by a hand tool. Do not use any machines. A fork or a potato masher like I’m using will do the trick.
2. The amount of mashed bananas should be just a little less than the combined flour.
3. The combined flour plus flax meal plus tapioca starch should be 2 ½ cups. If you don’t have any one of the flours then use more of the other till you get 2 ½ cups.
4. Do not add any other liquid like milk etc. Just add oil that’s it.