When ever you find yourself with very ripe bananas on hand, don’t throw them out. Try this recipe for Gluten-Free Banana Blueberry Mini-Loaves. They are so easy and quick, the best part is that this recipe uses up 4 bananas, which would be otherwise be useless. It’s what makes these gluten-free banana blueberry mini-loaves so moist. I’ve made this recipe using spelt flour as well, which is not gluten-free but worked well, however gluten-free is preferred for a variety of reasons.
If you suffer from anxiety, like I do, what might interest you to know if that gluten, in some people, can have an effect on the nervous system and contribute to anxiety. Although this is hard to prove (I’m sure research exists by now) and everyone is different, I decided to eliminate (do my best anyway) all gluten from my diet. As a result, I’ve been revising some of my favourite recipes to make them gluten-free and this is one of them. There are many gluten-free flour blends out there, and you can find more and more on shelves these days. A great source of info on flour blends you can find is on this blog called Gluten-Free on a Shoestring which is a fountain of knowledge and recipes. Some of the GF flour brands listed on this site are not available in my neck-of-the-woods, but Bob’s Red Mill brand is available and it’s quite good.
If you’re wondering about how going GF made me feel? It’s made a difference. I can especially feel it once I have gluten. Anxiety can rear its head at any time, other forms of relief you might find helpful is doing more breathing exercises, yoga and meditation. I think there is no one thing that will make anyone feel all better, I think it’s a matter of finding your combination of what works for you and sticking with it.
So without further delay, here is this super moist, not too sweet, delicious GF banana blueberry mini-loaf recipe.
What you’ll need:
4 bananas, mashed
1/3 cup organic cane sugar (or honey works too)
1 slightly beaten egg
3 tbsp melted butter
3 tbsp melted coconut oil
1 tsp baking soda
1 tsp Gluten-free baking powder
1/2 teaspoon salt
1 1/4 cups Bob’s Red Mill all Purpose Gluten-Free Flour
1 tsp Xanthan gum
1/4 cup Blueberries (or sub with chopped almonds, walnuts or chocolate chips) (optional)
What to do:
1. Mix the mashed banana, sugar, egg, butter and coconut oil together. Set aside.
2. In a separate bowl, mix together baking soda, baking powder, salt, flour and xanthan gum.
3. Mix wet and dry ingredients all together. Add blueberries or any other optional ingredients if desired. Pour into greased muffin tins or paper muffin cups.
4. Bake in 350°F oven for approximately 20 minutes.
And Voila. Super easy and super delicious.