I prefer using garbanzo bean flour in my baking recipes, because it has less of an effect on blood glucose levels. However, Bob’s Red Mill Gluten Free All Purpose Baking Flour will work just as well. I like this recipe best as a bread, but it can be used for muffins too.
1 cup garbanzo bean flour
2 tsp baking powder
½ tsp xanthan gum
½ tsp sea salt
½ tsp cinnamon
½ tsp pure vanilla extract
¼ cup coconut oil or butter, melted
1/3 cup date paste (dates and water blended together)
1 cup mashed bananas
1/3 cup chopped walnuts
1. Preheat oven to 325 degrees F.
2. In a bowl whisk together all dry ingredients.
3. Stir in oil, date paste, and vanilla to the dry ingredients and mix until the batter is smooth. Batter may seem thick. This is ok.
4. Stir in mashed bananas until evenly distributed throughout the batter.
5. Stir in chopped walnuts and mix evenly throughout batter. If making muffins, skip adding walnuts to the batter. Instead, sprinkle chopped walnuts on top.
6. Grease a 7 x 4 x 3-inch loaf pan with oil. Fill pan with batter. Bake in center rack for 35 minutes if making muffins. If baking bread, check the bread after 35 minutes to make sure it isn’t burning. Continue to bake for 5 more minutes, covering with foil if already brown to prevent burning.
7. Let the banana bread cool for 30-60 minutes before removing from muffin tins or serving. The muffins/bread will seem wet and uncooked when you first remove from oven, but after sitting they stiffen up. You can cook for longer, but it tends to dry them out.
Makes 6 muffins or one loaf of bread.