The Best Gluten Free Banana Bread

I am so excited to share this timeless banana bread (or cake) recipe with you all!

We all love banana bread, (well almost all) and everyone has their own claim to fame recipe. When Tim, the CEO of Maskal Teff and I began talking about pastries made with teff, he was keen on a family banana bread  with walnuts that his wife makes at home, so that got me inspired to fulfill his foodie dreams.
So I became obsessed with creating a gluten free ancient grain banana bread and started baking batch after batch to create a recipe that highlighted the power horse benefits of Teff. The goal was to develop a cake with a high inclusion of Teff that resulted in a moist cake without using complicated flours (no starches, no high glycemic flours, no gums either). I am a practical baker and I have always believed that the best recipe is the one you immediately want to bake and even sell.

The best part of this recipe is that you can get all the ingredients in the supermarket and make a cake that really stands out as a timeless banana bread.

I started to explore more of how teff flours worked in baking (in a high inclusion), and since I had already baked some previous recipes with teff (granola, brownies, vanilla cake),  I knew through trial and error that this was not an easy task. Texture is such an important part in baking and even more so in healthy baking. There are 2 types of teff grains: ivory and brown: I personally love the Ivory flour most as it is easier to combine.   So here is the secret tip of this recipe: (bring out your notebook!) I saw a banana bread recipe shared by Elissa Goodman where she combined equal parts of quinoa flour with almond flour and I thought just by reading the recipe what a brilliant idea! So I went and bought quinoa flour (I honestly could not remember the taste and texture of baking with it).  I have been using sooo many ingredients  lately.  I made the recipe as is and did not like the taste of quinoa flour: it tasted like a moldy closet… but the recipe was a good start and I did love the idea behind it so I intuitively remembered my go to squash recipe (my version of Gjelina’s) and I recalled that a student made it with banana so I started playing with the flours and sweeteners like I do in my test kitchen. So here is the gold mine: don’t use teff 100 %  it’s not a flour that can be used 1:1 meaning you can’t substitute 100 % of your regular flour with teff: it just doesn’t bake that well an tends to be grainy and dry your baked goods when you don’t balance it out with moist ingredients and I discovered through reading recipes online and comparing teff to quinoa (they bake similarly) that if you use half teff and half almond flour it works amazingly well, the texture is very smooth and it binds so well teff needs moisture and almond flour is the binding agent here. So the PRO tip here is substitute the flour in your recipes using ½ teff flour and ½ almond flour. No need to add gums or fillers!
This cake only gets better with time!

For those of you who are new to Teff (move over quinoa!) Teff is the new quinoa: it is the smallest grain in the world and it’s a perfect vegan protein. Teff adds a very interesting nuttyness to your recipes and it’s very versatile, once you start using it you will start opening your creative mind and discovering inventive ways to incorporate it into your life.  When I have breakfast I look for great sources of fiber, protein, manganese, iron and calcium and teff is a nutritious power horse.  

This is a sponsored recipe and all opinions are mine.

 

 

Don’t you just love this Vintage Nordic Ware Celtic Knot pan?

I owned one years ago, I sold it to pay for pastry school and really missed it! I had a hunch to post a photo to see if any of my neighbors had one they didn’t want and since I have been on an “ask and you shall receive” quest I did and my dear neighbor Mary responded and we swapped her cake pan for my signature trail mix cookies! A win/ win! So here is the banana bread with my favorite superfood spreads from Sarais Spreads: maca almond butter, and the chocolate date spread from The Date Lady.

 

 

THE BEST GLUTEN FREE BANANA BREAD
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 9 inch cake, 1 mini loaf
Ingredients
  • INGREDIENTS: MAKES: 1 9x5-inch loaf + a mini loaf - serves 8-12
  • ¾ cup Maskal Teff Ivory flour (90 gr)
  • ¾ cup blanched almond flour (114 gr)
  • 1 ½ tsp baking powder such as Rumford (at high altitude use half)
  • ½ tsp baking soda (at high altitude use half)
  • 1 tbsp ground Ceylon cinnamon (optional)
  • ¾ teaspoon fine sea salt
  • 1 cup Stir Sweetener
  • ½ cup extra virgin olive oil (I love California Every Day Olive Oil)
  • ½ cup avocado oil Primal Kitchen
  • 1 cup banana puree aprox 3 ripe bananas
  • 3 eggs
  • ¾ cup toasted chopped walnuts or toasted pecans or chocolate chunks
  • Powdered coconut milk to sprinkle over the cake
  • Or almond butter or chocolate date spread from The Date Lady
Method
  1. METHOD:
  2. Preheat the oven to 340˚F (this cake, like most cakes made with purees take way longer to bake and need to bake at a lower temperature, if you bake it at 350 F it will brown too much and get very dry and crusty on the outside and wet inside).
  3. Generously butter a 9x5-inch loaf pan + 1 mini loaf. Or you can make this in a Bundt pan or large savarin (which looks like a large donut).
  4. Whisk (or sift) together the flours, baking powder, baking soda, spices, and salt in a medium bowl. In a large bowl, whisk together the sweeteners, oils, banana purée, and eggs. Add the dry ingredients to the bowl with the wet ingredients and whisk until just combined. (Adding the dry ingredients to the wet ingredients helps to prevent little dry pockets in the bottom of the bowl.) Fold in the chopped chocolate or nuts if desired.
  5. Pour the batter into the prepared pans and bake for 70 to 90 minutes for the larger pan (15 -20 mins for the smaller please note time depends on your pan + oven) or until a skewer inserted in the center of the cake comes out clean. Let the cake cool in its pan on a wire rack for 20 minutes. Run an icing spatula or a thin knife carefully around the edges, and invert the cake from the pan. Re-invert the cake so that it is right-side-up and let cool on the rack for another 20 minutes. Transfer to a serving plate.
  6. Notes: you can sprinkle the bread before baking with a mixture of: pumpkin seeds, sunflower seeds, cacao nibs, chopped pecans, walnuts and almonds

 

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CHEWY HEALTHY BROWNIES – BETTER THAN BOXED BROWNIES

These brownies are amazing!

You know when you hit a pot of gold? That is what I felt creating these from scratch. I wanted to develop a chewy (better than boxed brownie) that has a crackly top and is wholesome and #lowsugar, using only premium ingredients.

I literally made hundreds of brownie recipes to develop these.

Note: These brownies are about 1 inch thick, I suggest you get the ⅛ baking tray which is lovely to bake with you can find it on Amazon.

 

5.0 from 2 reviews
GLUTEN FREE DOUBLE CHOCOLATE PECAN BROWNIES
 
Author:
Serves: 12 small or 9 large
Ingredients
  • 95 gr organic coconut oil, melted and warm
  • 1 cup STIR Sweetener or coconut sugar
  • 5 tablespoons/ 40 gr raw cacao powder (I love Viva Naturals) or dutch process European cocoa such as Republica Del Cacao (I personally love using half raw cacao and half dutch process cocoa
  • ½ teaspoon fine sea salt
  • 2 teaspoons or 10 gr vanilla
  • 1 ½ eggs, pasture raised, organic (to do this crack an egg, mix well and use only half and add the other whole egg/ the total weight is 83 gr
  • 53 gr Gluten Free Flour (see my recipe below) or use spelt flour if you are not #glutenfree
  • ¼ cup 71% chocolate, chopped (I love and use Republica del Cacao) you could also use pecans or toasted walnuts
  • Pinch of Maldon Salt to sprinkle on top
Method
  1. Lightly grease an ⅛ baking tray or an 8 inch square brownie pan with parchment paper.
  2. Pre-heat oven to 345 F.
  3. Melt oil in microwave or in a pot. Pour into a large bowl, add Stir Sweetener, mix with a whisk by hand (mixture will look very dry and crumbly (don’t worry). Add egg + vanilla, mix well. Add sifted cocoa or cacao with salt and flour. Mix until combined. Batter will be quite thick. With a rubber spatula fold in half of the chocolate chunks (reserve the rest to sprinkle on top). Put batter onto the prepared tray. With an offset metal spatula level the surface. Sprinkle the rest of the chocolate and sprinkle the Maldon Salt on top.
  4. Bake for about 15 mins (in convection oven/ normal ovens take a bit longer and please note: baking times vary depending on your oven, pan, cocoa or flour used), check with a toothpick: it should come out with a moist crumb, never dry or too wet. Note: brownies will set as they cool.
  5. Remove from oven and cool for 1 hour.
  6. Remove brownies from pan by lifting the paper.
  7. Cut into 9 or 12 pieces with a sharp chef's knife or serrated knife.
  8. Brownies keep stored in a plastic container such as a recycled washed salad container for about 3 days optimally. Or freeze for longer shelf life.
Notes
Gluten Free flour blend: mix then measure what the recipe requires
¾ cup brown rice flour must be superfine (I use Bobs Red Mill)
¼ cup potato starch
⅛ cup white rice flour must be superfine (I use Bobs Red Mill)
⅛ cup tapioca starch
 

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GREEN APPLE PIE

This is one of my husband’s favorite new recipe. His Mom was a home baker and he grew up loving apple pie. This is my version of a much healthier pie, gluten free, dairy free and sugar free. The best of all worlds and one you can easily adapt with seasonal fruit.

A classic revisited. And a dream come true. Most ingredients can be found in your local Whole Foods store, HEB, Central Market. So simple.

GREEN APPLE PIE
 
Author:
Serves: 9" pie
Ingredients
  • 1 cup Gf all purpose flour such as: Pillsbury All Purpose flour which has pea protein (you can find this flour at HEB)
  • 1 cup gf oatmeal flour such as Bobs Red Mill
  • 1 teaspoon Swerve Sweetener
  • ⅛ teaspoon Maldon salt
  • 1 large egg yolk
  • 1 teaspoon vanilla such as Nielsen Massey
  • ⅓ cup coconut oil Organic Coconut Oil extra virgin unmelted
  • ½ cup white wine (I suggest a fruity white wine) or Vodka
PIE FILLING
  • 4 medium small granny smith apples peeled and chopped into small cubes
  • 2 tablespoons lemon juice
  • 1 cup + 2 tablespoons Noble brown sugar* (see recipe bellow)
  • 30 gr/ 2 tablespoons Ghee melted / you can use coconut oil or vegan butter for a dairy free option
  • 1 teaspoon Ceylon cinnamon/ I love Penzeys Spices
  • ⅓ cup gluten free flour such as Pillsbury All Purpose flour
  • ¼ teaspoon Maldon Salt or fine sea salt
  • ⅓ cup unsweetened dried cherries from Trader Joes
CRUMBLE:
  • 60 gr coconut oil extra virgin/ not melted
  • 60 gr almond flour (I love HEB brand)
  • 60 gr gf oat flour such as Bobs Red Mill
  • ½ teaspoon vanilla
  • ½ teaspoon Ceylon cinnamon
  • ½ teaspoon Maldon Salt
Method
MAKE THE DOUGH:
  1. Combine dry ingredients, whisk.
  2. Add coconut oil in solid form mix using your fingers until the flour resembles coarse sand. Add egg yolk and vanilla and mix.
  3. Add white wine little by little and mix with your hands until well incorporated and you form a ball.
  4. Mix the dough by hand lightly until smooth. Don’t over mix.
  5. Flatten the dough and wrap dough in plastic wrap for 10 mins.
  6. Grease a pie pan with coconut oil spray (look at my beautiful new pie pan which is custom made by Designs by Kace).
  7. Roll out the dough to fill the pie pan. Put an industrial plastic wrap or parchment paper over  the pie dough and put ceramic pie weights on top.
  8. Pre bake the pie crust at 350 F until lightly golden and dough feels dry. Remember it will be baked again with the filling and crumble.
MAKE THE FILLING
  1. Mix all the ingredients in a large bowl until well combined.
MAKE THE CRUMBLE
  1. Mix all the ingredients in a medium bowl by hand or with a spatula until a crumbly dough is formed.
ASSEMBLE PIE
  1. Remove from pre baked pie crust from the oven and let cool for about 5 mins.
  2. Add the pie filling and crumble on top and bake for another 20 mins or until apples feel soft when you cut through them with a pairing knife.
  3. Remove from oven and let cool. Un mold over a plate and cut with a serrated knife and serve immediately with raspberries or coconut cream.
Notes
Noble brown sugar
Mix 2 cups Swerve granular sweetener + 4 tablespoons of molasses (molasses have a large amount of iron, calcium and magnesium) by hand until a brown sugar is formed.

This is my favorite healthy low glycemic brown sugar!!
 

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NOBLE CHOCOLATE CHIP COOKIES WITH MALDON SALT

I don’t know about you, but chocolate chip cookies are one of my obsessions and I have tested and sampled so many recipes and every bakery I go to the piece de resistance is the chocolate chip cookies, and really if they can’t get that one just right, the rest is not compelling to me. So in this mad search for the perfect chocolate chip cookie (and believe me I tried the very fantastic ones from Levain Bakery which are a category by themselves and the one’s hardly anyone knows about from Specialty’s in SFO), I really craved a gluten free, low glycemic option I could eat. Not an easy task for sure as most tasted like cardboard, where too dry, to nut buttery, or way too sweet and oily. Again a good formula is all about proportions and a balancing act of fat, sugar and flour.

NOBLE CHOCOLATE CHIP COOKIES WITH MALDON SALT
 
Author:
Serves: 12
Ingredients
  • 1 cup almond flour 115 gr
  • ¼ cup coconut flour
  • ½ teaspoon baking soda at high altitude/ 1 teaspoon at sea level
  • ½ teaspoon fine sea salt
  • 6 tablespoons/ 90 gr coconut oil organic not melted
  • 6 tablespoons almond butter/ 90 gr
  • 1 teaspoon vanilla
  • ¼ cup coconut palm sugar
  • ½ cup low glycemic sweetener such as Swerve (HEB, Amazon)  in Mexico: Superlife Gourmet
  • 1 egg
  • ½  cup dark chocolate 70-85 % chopped/ 80 gr
  • Maldon salt to sprinkle on top and you can be adventurous and add sumac also or use a hibiscus sea salt combination!
Method
  1. Prepare baking tray with a Silpat.
  2. Pre heat a convection oven to 340 F. Sift flours and baking soda.
  3. In a large bowl: mix almond butter, coconut oil with a whisk by hand. Add  vanilla, sugars. Mix. Add egg. Mix.
  4. Add flours and combine with a silicon spatula. Add chocolate chunks.
  5. Use a medium scoop #24 to shape cookies onto baking tray and flatten slightly with your hands. Sprinkle Maldon salt and bake for about 10 mins depending on your oven.
  6. They must be crunchy on the edges and soft/ chewy inside. They continue cooking as they cool on the tray, so don't over bake. Chocolate chip cookies must be chewy
  7. Store in a metal cookie can or in a plastic salad container! They keep well for about 4 days. Don’t store in ziplocks or tuperware, they become humid and moist.
Notes
You can add cacao nibs 1 tablespoon or even drizzle my healthy caramel on top!
 

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PALEO PHAT FUDGE

Recipe adapted from Paleochef.com

This is my go to dessert for every day!! I dreamed of finding a super food dessert that was not a cake, tart, pie or any baked product. I love cacao and adding my umami elements (golden berries and cayenne pepper) here really hits the spot. This is a great work out, fitness, super food recipe that really pumps you up with energy, vitality and that overall great feeling that eating clean gives you. You know the feeling right? Feel free to adapt and make it vegan. I make this every week and keep it in the freezer. It really is a bad day when they finish. I also just began Sarah Wilson’s I quit Sugar program (empirically I must admit as the program has not yet began and I am on the waiting list) so I took of all the sweet elements: golden berries and sweetener and it is amazing how good it is!

 

PALEO PHAT FUDGE
 
Author:
Serves: 6
Ingredients
  • 1 cup/ 115 gr almond flour (I love HEB brand the best)
  • ¼ cup coconut flour
  • ½ teaspoon/ 2 gr baking soda
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1 tsp Ceylon cinnamon
  • ½ tsp pumpkin pie spice
  • ¾ cup pumpkin puree
  • ¼ cup maple syrup
  • ⅛ cup Swerve sweetener
  • ¼ cup coconut oil, melted
  • 3 eggs
  • 2 teaspoons vanilla
Method
  1. Preheat oven to 325 degrees F.
  2. Put a silicon mold (loaf pan or individual loaf pans) on a perforated tray. Spray with a gluten free spray such as coconut oil.
  3. Combine all wet ingredients in a bowl with a whisk.
  4. Combine all dry ingredients in another bowl.
  5. Mix the wet into the dry together until well incorporated with a whisk.
  6. Pour into greased silicon loaf pans and bake on the perforated tray for about 20 minutes or until a toothpick comes out dry.
  7. Remove from the oven, let cool and unmold. Store in a plastic container such as a recycled salad acrylic container. These keep for 2 days in perfect conditions.
 

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I hate spam as much as you do! I’ll only be sharing my best recipes and special offers. You can unsubscribe from receiving my emails at any time.