Here’s something fun about me- I love to bake. I have a window on my laptop that constantly has new recipes on it, and 85% are for baked goods. I used to be someone who rarely baked, and making a recipe required a special trip to the grocery store to get flour, sugar, etc, but I now have pretty much everything I need in my cupboards, complete with Costco-sized bags of flour. My roommates are my constant taste testers, and something I’ve baked can pretty much always be found on our kitchen counter.
Unfortunately, my stomach has had issues ever since I can remember (I used to miss days of school at a time in elementary school). I finally went to a GI specialist in December, and was given some rough news, especially for someone in recovery from an eating disorder- I needed to do an elimination diet, specifically, low FODMAPs. I’ve always known certain foods upset my stomach more, but usually ignored it and kept eating ice cream, until I got to the point where I was curled up in pain daily. When speaking to my doctor and dietitian, I realized that other symptoms- my daily headaches and random rashes and red splotches- were likely connected to my GI symptoms, and so, I reluctantly agreed to give up the ice cream and apples and a million other things.
This means baking has been a challenge. This means meals, in general, have been hard, because legumes are a no-no on low FODMAP, and I’m a vegetarian. I’ve been making it work, but I’m pretty darn excited to be able to re-introduce some things in 9 days (but who’s counting?). In the meantime, I’ve been finding a lot of yummy baked goods that I can eat!
This recipe is based on Chocolate Covered Katie’s banana pumpkin bread. It is the single most amazing thing I have ever baked. I’ve had multiple taste-testers (aka my roommates, my big, and a few other friends) agree that they can’t even tell it’s gluten-free, and that’s always my goal when using a gluten-free flour.
- 1 3/4-2 cups Namaste Gluten-Free Flour Blend (any GF flour blend will work, this is just what I prefer. You can also use a regular all-purpose flour!)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 T cinnamon, 3/4 tsp pumpkin pie spice
- 3-4 mashed medium bananas (depends on how large your bananas are and how banana-y you want this to taste- I did three and think it’s perfect)
- 3/4 c. pumpkin puree
- 1/2 c. maple syrup (agave or honey, if not vegan, would work as well)
- 2 T coconut sugar, brown sugar, or granulated sugar
- 1/2 c. almond milk or any other milk
- 2 tsp vanilla extract
- ~3/4 c. chocolate chips (I use Enjoy Life to ensure that they are allergen friendly!)
- ~1 1/2 c. powdered sugar (add more to thicken)
- ~2 T water (add more to thin)
- Splash of vanilla extract, to taste
- Optional: 1 tsp cinnamon
Preheat your oven to 350 degrees and grease a bread pan with coconut oil or whatever you prefer. My bread pan was 10×4. I would maybe recommend a 9×3 to give this loaf a little more height.
In a large bowl, mix together dry ingredients (flour, baking soda, baking powder, salt, spices), starting with 1 3/4 cup of flour. I, personally, don’t measure the spices, so the measurements are just an estimate. I LOVE cinnamon, so I add a lot of it.
In a smaller bowl, mash bananas if not already done (you can microwave or roast the bananas if not yet ripe enough) and add the remaining, wet, ingredients. Mix until roughly even; banana chunks are okay, and, in my opinion, make the bread that much better. If yummy, gooey chunks aren’t your thing, consider putting the bananas and some of the almond milk in a blender to make consistent throughout.
Add wet into dry ingredients, folding and scraping sides of the bowl as you go. If the batter seems too thin, add up to 1/4 c. of flour to thicken (I didn’t find it necessary). Add the chocolate chips, and feel free to not measure- I didn’t!
Spread batter into prepared pan, smoothing with a spatula to make it even throughout. Put in the oven for 25 minutes, and then turn oven off and leave the loaf in for 10 more minutes as the oven cools. Try not to open the oven door, as tempting as it is, to keep the heat inside. After 10 minutes, use a knife or toothpick to check the bread, keeping it in for 5-minute increments if it is not yet done. Take pan out to cool when the bread is fully baked. When the bread and pan have cooled enough, plop bread out onto a cooling rack or plate, and place in the fridge.
Mix together ingredients for the glaze, adjusting for your desired thickness (see notes in recipe). You can put the glaze in a Ziploc bag and cut a corner off, or use a spoon to drizzle on. Make sure the loaf is fully cooled before pulling it out of the fridge, to prevent glaze from melting. Drizzle to your liking, and voila! You have the world’s best bread! Be careful and don’t let too many people try it- they’ll eat it before you get the chance to enjoy!