I seriously do not think it is possible for me to be any more excited about this gluten free banana bread recipe than I currently am.
Before I get into how amazing it is, I must share the little story of how it came about…
Gluten Free Banana Bread Recipe was Born Out of Necessity
I have always heard how tough it is to keep teenage boys fueled but I must say nothing really prepared me for the appetite of our 14-year old son, Blake. Not even 100 pounds yet, this boy eats two FULL dinners plus of course breakfast and lunch along with a boatload of snacks. The fact that he does a different sport every season doesn’t do much to tame his appetite.
Now that tennis has started, everyday after school I am racing to get him to practice on time and everyday he is, of course, starving. The usual snack foods I used to throw into a bag at the last minute (popcorn, nuts, fruit, etc.) are no longer doing the trick. They just aren’t enough food. The one thing that was satisfying, easy to transport in the car and easy for him to digest before practice was a hemp seed smoothie, but making a smoothie in a rush every afternoon was getting to be a bit much. What I needed was a snack I could jam pack with nutrition— that also tasted good!— that didn’t have refined sugar and that I could make over the weekend and grab and go during the week. Believe it or not, this recipe for gluten free banana bread does it all.
Super Tasty, Super Convenient Superfood!
In addition to being tasty and convenient, the gluten free banana bread recipe is loaded with superfoods and super nutrition. It is dairy, gluten and egg free too, so it’s also a good recipe for those who have food sensitivities or allergies.
If you follow Clean Cuisine regularly then you already know all about my love for many of the ingredients in the gluten free banana bread recipe, including flaxseeds, unrefined red palm oil, maca, and hemp seeds. However, the sorghum flour might be a new one for you. It is for me!
Gluten-free whole grain sorghum flour is something I have only recently started to bake with and I absolutely love it! With the potential to be the next big gluten free grain, sorghum is an ancient grain with plenty of nutrition perks. It is high in fiber, iron and a good source of plant protein. Sorghum is also rich in anti-aging and anti-inflammatory antioxidants and phytonutrients. And, because sorghum is grown from traditional hybrid seed and does not contain biotechnology traits, it is always non-GMO. Plus, it has a mild, sweet flavor, which is perfect for the gluten free banana bread recipe!
As for the buckwheat, it too has nutrition bragging rights. Despite its name, buckwheat is not wheat, nor is it even in the wheat family (it is actually related to rhubarb!) Containing eight essential amino acids, buckwheat is a good plant-based source of protein and also an excellent source of the antioxidant vitamin E as well as B vitamins and calcium. And it too is quite tasty.
Whether you have a teenager to feed or not, this banana bread recipe is definitely a keeper!
- 3 tablespoons ground flaxseeds
- 1/3 cup unsweetened hemp milk
- 3/4 cup whole grain sorghum flour (such as Bob’s Red Mill)
- 3/4 cup whole grain buckwheat flour (such as Bob’s Red Mill)
- 1 teaspoon baking powder
- 3/4 teaspoon unrefined salt
- 2 tablespoons gelatinized maca powder (such as Vega)
- 1/4 cup cold-pressed (unrefined red palm oil OR organic, extra virgin coconut oil (such as Barlean’s))
- 2/3 cup pure maple syrup
- 4 bananas
- 1/2 cup hemp seeds
- Preheat oven to 350 degrees. Lightly grease a 9 x 5 x 3 -inch baking pan with oil.
- Mix the flaxseeds and hemp milk together in a small dish. Set aside for 6 to 7 minutes to “gel.”
- In a medium-sized bowl, mix together the flours, baking powder, salt and maca. In a high speed blender, blend the oil, maple syrup, bananas, hemp seeds and flax “gel.” Pour the wet ingredients in with the dry.
- Transfer mixture to the prepared loaf pan. Bake for 55 to 60 minutes, or until the top is lightly browned and a toothpick inserted in the middle comes out clean. Transfer loaf to a wire rack and let cool before serving.
If you are not making your own hemp milk, look for a brand without carrageenan, such as Living Harvest Tempt.