Rhubarb Banana Bread (GF)

~Amanda~

My homemade gluten free Banana Bread recipe has been my pride and joy for  years and it has become famous among my family and friends for being one of the best homemade (gluten-free) banana breads ever. It’s so delicious and moist (yup, I used THAT word and yes, it’s even more shocking when it’s in reference to something gluten-free!) and makes the perfect breakfast, snack or dessert! What’s even better?! The only sweetener used is organic maple syrup (or agave – your choice) so there is almost no guilt when you’re chowing down on a piece – or 2 or 3… I can’t help myself sometimes!

The other great thing about this bread is that it is super versatile and you can throw in your favorite seasonal ingredients to make it extra special. I’m sure you’ve noticed the abundance of rhubarb this time of year, so that makes it the perfect addition to this bread right now! My dad has been growing rhubarb in their garden every year for as long as I can remember – our favorite desserts in the summers growing up were always something with rhubarb; rhubarb crisp, rhubarb pie, rhubarb bread.. anything! – so I love to find ways to incorporate it into my recipes now when he sends me home with a bunch of it.

The bread is made in three parts; dry ingredients, wet ingredients and egg whites. The dry ingredients are simple and you probably have them all in your pantry already if you bake gluten free – if not, you can find them at any grocery store. Start by combining brown rice flour (I was out this time and used white rice flour and the taste was exactly the same, so feel free to substitute if you only have that), almond meal, salt, baking soda and cinnamon in a bowl. I found through many recipe testing sessions that the brown rice flour and almond meal combine to give the best texture to the bread – when I tested it out on people most didn’t even guess it was gluten free!

Next come the wet ingredients; start by mashing your banana in the bowl then add the other wet ingredients; egg yolks, coconut oil, vanilla extract, maple syrup (or agave), and shredded apple. I discovered the shredded apple one day when I was making this and I ran out of applesauce (which I use instead of vegetable oil). I had apples on hand so I shredded some up and I loved the result. The texture that you get in the end product was so much better than I got with applesauce. I especially love the apple combined with the rhubarb, the two flavors compliment each other so well!

The egg whites are up next; I beat the egg whites separately in their own bowl before folding them in with the other wet ingredients. Beating the egg whites helps to add extra leavening to the bread, making it just a little bit lighter and airier. Once you have your three separate bowls of ingredients ready to go, you fold them all together starting by folding the egg whites into the other wet ingredients and then incorporating that with the dry ingredients. Last but definitely not least – the rhubarb! Mix it in and make sure all the pieces are coated in batter.

The bread bakes for about 50 minutes until is cooked through and golden brown. I usually let mine rest for about 10 minutes after you take it out of the oven before removing from the pan. It’s definitely best served warm and my absolute favorite topping is cream cheese! I loooove how the cream cheese slightly melts into the warm bread and gives it the most delicious creamy and tangy bite. It’s also delicious with some jam (rhubarb jam if you’ve got it), a little coconut spread or just on it’s own – which is how I’m eating it today for my mid-day snack. However you have it, I hope you love this recipe as much as I do! Happy Baking!