Gluten free to a carb lover is like putting a race car driver in a horse and buggy. It’s just not the same. And yet, with all these gluten free things popping up everywhere, it’s hard not to try it out since they labels say it’s just as yummy. So far, I haven’t had any luck with the “just as yummy” until I had some stuff from the Unrefined Bakery here in Plano. We tried a loaf of their basic bread, pumpkin muffins and trail mix and lo and behold, it IS yummy! Since it’s a touch on the higher end I thought it would be a good idea to make some attempts at home.
For the most part, it’s been the same “not as yummy” results as I’ve gotten in the store, but this recipe is promising! I saw it on Running With Spoons and made a few tweaks here and there.
Whether you’re gluten-free by choice or by chance, you deserve yummy things.
I’ve experimented with different gluten-free flours and the texture can be unpredictable. In a quick bread, though, the dense feel is okay, and the nuttiness of the spelt compliments the sweet bananas.
Gluten-Free Greek Yogurt Banana Bread
- 1½ cups organic sprouted spelt flour
- 1½ tsp. baking soda
- ½ tsp. sea salt
- 3 Tbs. powdered peanut butter (i.e. PB Fit or PB 2)
- 2 eggs, lightly beaten
- 1 cup mashed seriously ripe bananas (these puppies should be so spotted on the outside you’re a little worried, but not to the point of black or, well….ew)
- 1/2 cup plain or vanilla Greek yogurt
- 1/4 cup maple syrup
- 1/8 cup agave
- 2 tsp cinnamon
- 2 tsp vanilla
- Optional add ins (i.e. nuts, chocolate, etc)
- Preheat your oven to 350ºF, and lightly grease a 9 x 5 bread pan.
- Line with parchment paper for easy loaf removal.
- In a large bowl, combine flour, baking soda, powdered peanut butter,cinnamon and salt. Stir until well combined and set aside.
- Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, Greek yogurt, maple syrup, agave and vanilla. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently. Do not overmix.
- Pour the batter into the loaf pan, spreading it out evenly, and bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.
- Remove from oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.