Gluten Free-ish Banana Bread

I have been trying different flours combinations lately. If you know me you know I am obsessed with flour. I recently wanted to try an Italian gluten free flour from Caputo I had seen someone use it on gnocchi on a video. Why not, honestly the American flour except for some have really messed with my tummy. We like many of you had very ripe bananas on the counter. A perfect way to use them up and try some new flour combinations. I love the Seven Cereal Flour from Caputo, I use it in my Ca’Vide focaccia recipe in my cookbook At the Table of La Fortezza. It’s dark, and nutty and hearty. I love it. Here’s my recipe for banana bread using my new flour combination. I think it’s a winner.

Makes 1 loaf

Preheat the oven to 350 F

Ingredients:

8 tablespoons Avocado Oil

3/4 cup raw sugar

2 eggs

1 teaspoon vanilla

1 cup Caputo Gluten Free Flour

1 cup Caputo Seven Cereal Flour

1 teaspoon baking soda

1/2 teaspoon salt

3 ripe bananas

Preparation:

Cream the oil and sugar in the bowl of a standing mixer for five minutes. Add eggs and vanilla. Combine salt and flours and baking soda in a bowl and add to the wet ingredients. Combine for three minutes, add the bananas. I like to take a slice from a banana and garnish the top of the bread with it. Grease or parchment paper a 9”x5” loaf pan. Pour in the batter place the banana slice on top, bake at 350 degrees F for 50 minutes. Let cool for 10 minutes. Can be stored for up to 2 days on the counter in plastic wrap. * tip I like to toast mine and slather it with butter.

Enjoy xx