I love to play around with recipes and see what I can come up with! This is similar to an old favorite of mine. When using spelt flour, I can easily omit the egg and add 1 heaping tsp Energy Egg Replacer. I decided to play with it and see if I couldn't make a delicious gluten free banana bread for my son. Gluten free flours break apart easier, so I did use an egg. Wonderful texture! He loved it and ate half the loaf right out of the oven! (Next time, I may omit the egg and add Energy Egg Replacer and make it Vegan so that my daughter can have some, too!)
***If you do not need it to be gluten free, then just use 1 1/2 cups spelt (or white flour) and omit the sorhum, potato starch, millet flour and xantum gum.
INGREDIENTS:
1/2 cup Sorghum flour
1/2 cup Potato starch
1/2 cup Millet flour
1/2 tsp Xanthum gum
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 egg (or 1 1/2 tsp Energy Egg Replacer mixed with 2-3 tbsp warm water. Mix until foamy)
1/2 cup baker's sugar
1/4 cup dark brown sugar
1/3 cup melted butter (or Earth Balance for dairy free)
3 large or 4 medium very ripe bananas
chocolate chips (optional)
Preheat oven to 350 degrees.
Mix dry ingredients in a small bowl and set aside. Beat bananas in Kitchen Aid (or separate bowl). Add in egg, sugar, melted butter. Once mixed thoroughly, add in dry ingredients. Mix together thoroughly. Pour into greased bread pan (I use stoneware; works wonderfully!) and sprinkle chocolate chips on top. Bake for about 40 min or until golden brown and knife comes out clean.
Will also make about 12 muffins instead. Bake muffins for about 20-25 minutes.
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