Oatmeal Banana Bread

Here's a yummy moist banana oat bread you can add extras to, if you like -- dried cranberries, walnuts or pecans, or even chocolate chips. It is inspired by a recipe in Today's Parent magazine, which recommended the chocolate chips (perhaps unsurprisingly). I bet this could be made dairy-free very easily with soy milk -- though skip the baking soda in favour of extra baking powder in that case.

3/4 cup gluten-free (pure, uncontaminated) old-fashioned rolled oats
3/4 cup brown rice flour
1/2 cup potato starch
1/2 cup flaxseed meal
1/4 cup tapioca starch
1/2 cup brown sugar
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp baking soda

2 medium overripe bananas, mashed
3 large eggs
1/2 cup buttermilk
1/3 cup canola oil
1 tsp vanilla
1/2 cup extras (nuts, dried fruit, or chocolate chips)

Preheat oven to 350F and grease a 9x5" loaf pan.

In a large bowl, whisk flours, starches, flaxseed meal, xanthan gum, sugar, baking powder and soda.

In a smaller bowl, whisk bananas, eggs, buttermilk, oil, and vanilla.

Stir wet ingredients into dry ingredients just until moistened throughout. Fold in extras. Bake at 350F for about 60 minutes, until a toothpick in the centre tests clean. Let cool in the pan a few minutes, then turn out on a rack to cool completely.

Banana Muffins

While we're on the topic of overripe bananas . . . (I recently overestimated my baby's interest in eating bananas and underestimated their appeal for fruitflies.) These muffins are delicious with chocolate chips (what isn't?) but just as tasty with fresh or frozen berries, dried fruit, or chopped apple chunks instead of the chocolate chips. If using fruit, you might like to add some grated lemon peel or cinnamon to the batter. I have to keep my muffins simple and chocolate-free until the baby is old enough to taste citrus or chocolate.

1 cup brown rice flour
1/2 cup amaranth flour (or another 1/2 cup brown rice flour)
1/2 cup potato starch
1/3 cup tapioca starch
1/4 cup flaxseed meal (optional)
1 tsp xanthan gum
1 tsp unflavoured gelatin (omit for vegetarians)
2 1/2 tsp baking powder
1/2 cup sugar
1/2 tsp salt

1 cup milk (soy milk works fine)
1/4 cup canola oil
2 large eggs
1 tsp vanilla extract

1 cup mashed, ripe bananas (about 3 bananas)
1 cup chocolate chips, blueberries or other berries, or chopped fruit

Preheat oven to 375F. Grease a standard 12-cup muffin tin or use liners. Whisk together dry ingredients until well-blended. In another bowl, whisk milk, oil, eggs, and vanilla until very smooth. Pour into flour mixture and stir just until ingredients are moistened. Fold in mashed bananas and additions (chocolate or fruit). Spoon batter into tins, filling 2/3 to 3/4 full, depending on how big you like your muffins and how many you wish to make. Bake 20 to 25 minutes, or until tops of muffins are lightly browned and centres test clean with a skewer. (Note: If using frozen bananas or frozen berries, you may need to allow a little longer for muffins to cook.) Remove from oven, then turn out onto a rack to cool.

Makes 12 to 15 muffins.

Banana Bread

This gluten-free recipe originally came from Canadian Living, but the version below is adapted to include more whole-grain gluten-free flours. A good way to use up over-ripe bananas!

3/4 cup brown rice flour
1/2 cup amaranth flour
1/2 cup potato starch
1/4 cup tapioca starch
1 tsp baking powder
1 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp salt
1/2 cup chopped nuts (preferably walnuts or pecans)
1/2 cup flaxseed meal
2 ripe bananas
1/2 cup brown sugar
1/4 cup melted butter
1 tsp cider vinegar
2 large eggs

Lightly grease one 9x5" loaf pan. In large bowl, whisk flours, baking powder and soda, xanthan, and salt. Stir in nuts and flaxseed meal. In separate bowl, mash bananas and whisk in brown sugar, melted butter, vinegar, and eggs. Pour over flour mixture and stir just to blend. Pour into prepared pan. Tap on counter to remove air bubbles. Bake at 350F about 50-55 minutes, until a cake tester comes out clean. Cool in the pan for 15 minutes, then turn out on a rack to cool completely.

Makes one loaf.

Gluten-Free Peanut Butter-Banana Muffins

Since I always buy more bananas than I care to eat before they turn black and gooey, I make a lot of banana bread and banana muffins. These have an unusual texture -- dense and moist but ever so slightly crumbly -- and they have a satisfying bit of protein added to a chocolatey muffin! I have also made these with almond butter -- subtle and yummy.

I adapted this recipe from a brand-promoting recipe I received in the mail before Christmas. Can't recall the brand . . . didn't use it anyway.

3/4 cup brown rice flour
1/2 cup amaranth flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup flaxseed meal
1/2 tsp xanthan gum
1/2 tsp gelatin (omit if vegetarian)
2/3 cup sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup oil
1/2 cup soy milk (or regular milk)
2 medium eggs
2 mashed ripe bananas
1/2 cup peanut butter (organic, natural peanut butter or almond butter worked just fine)
1/2 cup chocolate chips

Whisk flours, xanthan, gelatin, sugar, baking powder, cinnamon, and salt. In a separate bowl, combine wet ingredients. Stir into dry ingredients just until combined. Add chocolate chips and stir a very little bit more.

Bake at 375F for 20 to 25 minutes, until golden.

Makes 12 muffins.