We grow bananas in our yard, and I love working them in to shakes and banana bread. The trees were gifted to me by a friend and the bananas they produce are better than store bought! I do also use store bought bananas in between our harvests which also work well. I have modified this recipe quite a lot over time and I like it better with every tweak. The original recipe called for only Bob’s Red Mill all purpose gluten free flour, but one day I ran short and subbed in tapioca and chickpea to make up the shortfall. That batch had a more cake like texture which I preferred and so that became my new version. I also have cut the oil over time and omitted any added sweeteners, as the ripe bananas are PLENTY sweet. I have been asked to share my updated recipe so here goes.

Since I love to tweak recipes I plan to try swapping cassava flour for the tapioca in the near future and will add that version when I perfect it. I expect it will be an easy substitution. I bake by weight using a food scale as it is more reproducible AND it requires less dirty dishes. I use 2 bowls and a 1 tsp measure for this recipe. Less to clean up. I bake right in my Souper Cubes trays which are food grade silicone. I then cool, portion and freeze the bread. This is my favorite pre-workout snack.

Preheat your oven to 325.

In the first bowl blend:
160 gm Bob’s Red Mill Gluten Free All Purpose Baking Flour (red pkg)
30 gm tapioca flour
70 gm chickpea flour
2 tsp baking powder
2 tsp baking soda
1 tsp xanthum gum
1 tsp salt
1 tsp cinnamon, I use Royal Cinnamon by Burlap and Barrel

In the second bowl mash and mix:
540 gm ripe bananas, peeled and mashed
150 gm Almond milk, I like Califia Organic Unsweetened 3 ingredient
1 tsp vanilla extract
40 gm oil, I use avocado oil by Chosen Foods

Dump the dry in to the wet and blend.

Spray Souper Cubes trays with avocado oil spray.
Portion in to the trays. This usually makes just shy of 2 full trays. I like to bake in the 1/4 to 1/2 cup size for single servings, OR the 1/2 to 1 Cup for little mini loaves. You can also use the 1-2 cup size for larger loaves you can slice.

Bake at 325 for a total of 35 minutes. Rotate the tray mid way through baking.
Test for doneness with a bamboo skewer.
Cool IN the trays for about 20 min. Then flip on to cooling racks to finish cooling. I like that you can pop the loaves out of the trays. I will run the edges with a knife first to make sure they pop out cleanly.
Wait until thoroughly cooled before slicing to avoid crumbling/breakage of the loaves.