Despite the comparatively high temps and bright sunshine in Nosara last week, my sweet friend Anna Rita put on her red checkered “Expanding Sicilian Mama Apron” (literally, the apron’s waistline expands as you become more and more like a Sicilian mama) and made us all a big loaf of gluten free banana bread. Anna Rita is a busy gal, directing a Montessori school and throwing unbelievably delicious dinner parties for her guests.
We had generous slices of this banana bread warm out of the oven with Dos Pinos vanilla ice cream for dessert, and with jam for breakfast the next day. My love of banana bread reawakened, I pulled overripe bananas from the freezer (compost-bound), and instead turned them into banana almond muffins when we returned stateside.
Gluten Free Banana Bread
2 c. gluten-free all purpose baking flour (rice flour is good option)
1 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1/2 c. turbinado sugar
2 eggs, lightly beaten
3 tbsp. maple syrup
6 ripe bananas, mashed
fistfuls of almonds, coarsely chopped
turbinado sugar for garnish
Preheat oven to 350 F. Lightly grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup, mashed bananas and almonds until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared loaf pan, lightly sprinkle turbinado sugar over top for crunchy sweet texture. Bake in preheated oven for 20 to 30 min., until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 min. or until a toothpick inserted into the center of a muffin comes out clean.