Gluten free Banana Bread

Banana bread recipe without eggs and wheat flour
Banana bread is really easy, delicious and nutritious. This dessert can easily become a breakfast or snack, and it's also easy to make and goes great with black coffee or tea without sugar.

And definitely another nice bonus: banana bread solves the problem of a bunch of bananas that you bought through impulse craving and then left dark in the fridge.

In addition, in this recipe I will show you how you can make your own gluten-free alternative to wheat flour and replace the expensive mix from the store with it.

3-4 bananas
75 g brown sugar
50 ml coconut oil
50 ml any milk (or 1 egg)
80 g rice flour
60 g cornstarch
40 g corn flour
1 tsp soda
1 tsp baking powder
1/2 tsp xanthan gum

40 g dark chocolate
35 g walnuts
1 tsp cinnamon
1 tbsp lemon juice

Step 1:

Prepare the bananas.
Choose dark, spotted and overripe bananas. For banana bread, we are just right for bananas that no one wants to eat anymore.

Dark bananas are very sweet and contain a lot of pectin. This will give the bread extra natural sweetness and bind all the ingredients together.

We transfer the peeled bananas to a container and mash them with a fork. When we have mashed the bananas with a fork, add the sugar.
Step 2:

You can use any kind of sugar in this recipe: white, cane or coconut sugar. Dark sugar will make the bread more rich and caramelized.

Mix the bananas with the sugar, add the milk and vegetable oil. Choose any vegetable oil you like. I used unrefined coconut oil.

Instead of milk, you can add 1 egg if you eat eggs to make the bread fluffier.
At the same time add salt, vanilla and lemon juice.
Step 3:

Next, we introduce the flour. You can use wheat flour or a ready-made gluten-free mix of 200-210 grams. Or make the mixture yourself by mixing it according to my recipe:
In a container combine rice flour, cornstarch and cornmeal.
Add baking soda, baking powder, and xanthan gum. Mix the mixture well with a whisk, and then sift to further combine the ingredients, saturate them with air and get rid of lumps.

With the flour mixture ready, introduce the banana batter.
Step 4:

Knead the dough well with a hand whisk or mixer.

Now that the bread dough is ready, add whatever your heart desires. I like to add cinnamon, bitter chocolate and walnuts or hazelnuts.
You can also experiment with seeds and seeds, dried fruit and other spices like chia, ginger or nutmeg.

Pour the batter into a mold, previously lined with parchment.
Bake the banana bread at 180 degrees on medium oven level for 50-60 minutes.

Take the finished bread out of the mold with the paper and let it cool on the table.