Will bringing this banana bread into work make you an office hero? Will it get you all the brownie points for being sensitive to your co-workers dietary needs? Will your other co-workers even notice this is gluten free unless you blab your silly little mouth about it? Will you impress yo co-workers with yo mad baking skillz? Will it impress yo momma that you actually used your oven as something other than storage?
The answer to pretty much of that is YES!!!
There are a ton of great GF banana breads out there but I started substituting because GF flour is PRICY. I really can’t get enough of this stuff.
The plate in the picture is a hodge-podge. If I’m remembering correctly Amy Santoferraro fished it out of a dumpster after another grad student had tossed it. She then used as a plate for an alternative slip and printing demo during one of my classes. It actually got fired and ended up at a benefit auction for the Alfred Clay Collective where I swooped it up for a steal. Honestly its really not the best plate, it’s a BRICK but I love it for the story. If your looking for some of Amy’s current work click here.
Gonna Eat All That Banana Bread
2 medium bananas (about 1 c)
½ c of GF steel cut or rolled oats
1/3 c oil
¼ c dark corn syrup
¼ c sugar
¼ c almond or other milk
1 tsp vanilla
1 tsp amaretto (optional but highly suggested)
½ tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 c and a heaping ¼ c of GF Flour (I use Bob’s Red Mill 1-1 Flour)
Heat oven to 350 degrees and grease a large loaf pan or other medium sized dish.
Mush bananas and oats together with a fork, add in the rest of the wet ingredients and stir. Let this sit for a few minutes if you have time, if you don’t no big deal. Stir in the rest of the ingredients and pour into your baking dish.
Bake for 35-45min until a knife comes out cleanly, cool and eat!
NOTES: If banana chunks or whole oats in your bread give you the willies; just mix up all the wet ingredients in a blender until obliterated. Then stir in the dry ingredients and bake as normal.
You can definitely substitute ½ c of brown sugar for the syrup/sugar combo or maple syrup for the corn syrup.
Since this is such a moist banana bread definitely make sure you are checking to make sure the middle ends up fully cooked. Sometimes I have to turn the oven down to 300 and cook for 5-10 min if the top ends up browned before the center is fully cooked.