Mimosas and gluten and dairy free banana spice bread were the first things we consumed for the birthday brunch for two of my girlfriends. We sat in the kitchen at my hand carved Mexican cantina table where we sliced the bread, spread Earth Balance butter on it and gobbled it down, all the while trying not to get too filled up for the brunch ahead.
When people hear that a baked good is gluten and dairy free and it tastes so amazing, they always ask, “What is in this?!” I then run down the list of ingredients for them. Having said that, here is what you will gather to try this delicious, not too sweet bread.
Gluten, Dairy and Cane Sugar Free Banana Bread
2 Cups rice flour
2 teaspoons aluminum free baking powder
1 teaspoon xanthan gum
1 teaspoon baking soda
2 Tablespoons Pumpkin Pie Spice
1 teaspoon Cinnamon
1/3 Cup Extra Virgin Olive Oil
2 eggs or egg substitute
1 Cup rice, almond, hemp or organic soy milk
1/3 Cup honey or agave nectar (or to taste)
2 ripe bananas mashed
1/3 Cup chopped walnuts
First, preheat your oven to 350 degrees.
In one bowl, place the rice flour, baking powder, baking soda, xanthan gum, pumpkin pie spice and cinnamon. Use the Masha to blend the dry ingredients together.
In another mixing bowl, place the 2 ripe bananas and use the Masha in an up and down motion to effortlessly mash them. Previously, I used a fork. The Masha is exceptionally better and much quicker!
Add eggs, EVOO, almond milk to the banana and use the Masha to blend the ingredients together with the bananas. Once blended, add the honey and blend with the Masha again.
When the wet ingredients are well blended, add the dry ingredients to them. Use the Masha to blend them together perfectly, evenly and effortlessly.
Next, grease and flour a bread pan. I used a glass pan with brown rice flour and Earth Balance Butter.
Pour the batter in the bread pan. Top the batter with the walnuts, pressing them in slightly. Place the pan on the center rack of the preheated oven and bake for 50 minutes to an hour or until a tooth pick comes out clean.
When the bread is baked, allow it to sit on the counter and cool for about 20 minutes before popping it out onto a cooling rack. Then, you can slice the bread and watch the steam rise before you place some delicious butter on it.
When the bread is mostly cooled, to keep it moist, place a piece of plastic wrap around it. I then wrapped it in a cloth napkin and stored it on the counter. To keep it fresher longer, place it in the refrigerator.
Now, enjoy your bread with eggs for breakfast, with tea in the afternoon or as a late night snack before bed. So delicious and the Masha made it SO easy!
Dr. Meg Haworth is a private chef to the stars in Hollywood and owner of Delicious and Healthy.com. She specializes in food allergies and healing diets. You can find her on the web at www.deliciousandhealthy.com
