Fresh out of the oven and glazed. Yum!
Coconut Banana Bread w/ Lemon Glaze
Makes
2 mini loaves
Butter 2 mini loaf pans (or 1 bread
loaf pan)
Preheat oven to 350F.
Mix the following dry ingredients in a
bowl, then set aside:
¾ cup
Kristin’s gluten free flour mix (*see note below)
¾ tsp
xanthan gum
½ tsp
baking soda
¼ tsp
salt
Whisk in a large bowl:
¾ cup
mashed ripe banana (2 small bananas - ** see note below)
2
Tbsp oil
1 ½ Tbsp
orange juice (fresh-squeezed
is best)
2
Tbsp plain yogurt (lactose-free
works well)
½ cup
sugar
¼ - ½
tsp vanilla extract
1
egg
Add dry ingredients to wet ingredients,
stirring until combined.
Then add:
¼ cup
sweetened flaked coconut
Sprinkle over top of batter:
½ Tbsp
sweetened flaked coconut
Bake at 350F for 30-35 minutes for mini
loaves, 45-50 for single loaf.
Remove from oven and place pan on
cooling rack for 10 minutes.
While resting, mix together the following to glaze the bread:
While resting, mix together the following to glaze the bread:
½ Tbsp
sweetened flaked coconut
¼ cup
powdered sugar
2
tsp fresh lemon (or lime) juice
After 10 minutes, remove loaves from
pan and place loaves on cooling rack. (place a bit of foil under the cooling rack) Spread
the glaze evenly on top of loaves.
Let cool, slice and enjoy!!!
* Flour
note: to make 1 cup Kristin’s GF flour mix (this recipe calls for ¾ cup), you
can mix the following for a close approximation that will work very well:
½ cup
brown rice flour
¼ cup
sorghum flour (or extra brown rice, if you don’t have sorghum)
¼ cup
cornstarch (or scant ¼ cup of arrowroot)
1
Tbsp potato starch
1
Tbsp tapioca starch
1/3
tsp xanthan gum (aka, between ¼ and ½ tsp)
** Banana
note: I freeze old bananas peeled, and in a Ziploc bag. Let them defrost on the
counter and toss in when you’re ready to make your bread. Don’t be worried if you’ve got a little bit
too much or too little banana. This recipe is forgiving.
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