One of the greatest aromas at this time of year is freshly baked banana bread. We have been enjoying this treat after a cold autumn day outside or to bring as gifts on play dates to share with friends.
I found this recipe from Gluten-Free Goddess. We have made a few changes using cornstarch instead of tapioca starch and reducing the amount of sugar by one half and substituting with almond flour. It still has a wonderfully sweet flavor and the cornstarch has been a great substitute since I still have not been able to find tapioca starch or potato starch in the grocery stores in London.
1 cup of mashed bananas, about 3 medium bananas
2 eggs, room temperature
1/4 cup light olive oil
3/4 cup brown sugar
1 cup rice flour
3/4 cup almond flour, plus 1 tablespoon
1/2 cup cornstarch
2 teaspoons baking powder
3/4 teaspoons xanthum gum
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
1 teaspoons cinnamon
Preheat oven to 350 degrees. Lighly grease 2 9-inch bread pans, set aside.
Whisk eggs, then add mashed bananas, oil, vanilla and sugar. Mix well to combine. In a separate bowl whisk together remaining dry ingredients. Add banana mixture to dry ingredients and mix well to combine. Pour batter into greased pans and bake for 30-40 minutes depending on your oven. Enjoy!