Gluten-free banana bread using i2cook’s coconut sugar

Banana bread 1 My all time favorite snack is banana bread. It is not only easy to make but it is so tasty and healthy! The best part about banana bread is that you can always play with different ingredients. I usually make banana bread with whole wheat flour. This time, I wanted to try the gluten-free version by using millet flours that were lying in my pantry for sometime. I’ve made this bread couple of times as this particular recipe has become one of my new favorite. I’ve used two types of millets – pearl and amaranth. The addition of almond meal gives this banana bread a nice texture and a nutty taste. Coconut oil is something that I love using in my banana bread as it imparts a pleasant aroma and is also an healthy option when compared to butter. More about coconut oil here and coconut sugar here.

Ingredients

75 gms finger millet flour or ragi

75 gms amaranth flour

50 gms almond meal

1 medium sized or two small over ripe banana, mashed

80 gms coconut oil (some extra to grease the pan)

80 gms coconut sugar

1 egg

1 tsp baking soda

a pinch of salt

few pieces choco chips or cocao nibs (optional)

Procedure

  1. Preheat the oven at 160 degree centigrade and grease a 8 by 4 inch loaf pan or equivalent.
  2. Sieve the flours along with baking soda and salt.
  3.  Add coconut oil, coconut sugar and beat until mixed well. Add egg and lightly beat.
  4.  Combine the dry and wet ingredients (with mashed banana) and mix some choco chips gently with the help of a spatula.
  5.  Pour the mixture into the greased pan and  bake for about 45 minutes or until its done based on your oven settings.
  6. Allow it to cool on a wire rack for about one hour before slicing.

Banana bread 2

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Wonders of coconut oil & the best recipe ever!

We all are familiar with coconut oil. We all know that it is good for our hair, skin etc.. But have you tried cooking or baking with it?

Baking with coconut oil is something new to me. Studies are now finding it has great health benefits and is a wonderful substitute for other oils in your cooking and baking.

Good points:

  • Coconut oil is one of the healthiest fats available.
  • Promotes weight loss.
  • The main type of saturated fat found in coconut oil is lauric acid. Preliminary studies show that lauric acid increases the levels of HDL in the body and lowers LDL.
  • Virgin coconut oil doesn’t contain hydrogenated oils or harmful trans fats so it’s a healthier option.
  • Coconut oil is incredibly heat stable when compared to other typical baking oils and fats such as butter, olive oil, and even vegetable oil.
  • Unlike butter, coconut oil is shelf stable and does not require refrigeration. Coconut oil also does not go rancid quickly and can be stored for over a year on the shelf.
  • A good substitute for butter in vegan baking.

Bad points:

  • Can be expensive – especially for the highest quality versions
  • Solid at room temperature – usually must be melted to incorporate into baking recipes

pic 538

How to use coconut oil?

In liquid form, coconut oil is an excellent substitute for vegetable oil, melted butter or margarine. One cup of solid coconut oil will melt to approximately one cup of liquid. You can substitute for butter in 1:1 ratio.

You can either microwave or heat on a stove top to melt the solidified coconut oil. It is advisable to use coconut oil, in liquid form at room temperature.

What type of coconut oil to use?

Virgin (unrefined coconut oil or pure) or the less processed oil, preferably organic is the best. The virgin oil is minimally processed using very little heat and has a mild coconut scent and flavor.

Coconut oil helps to curb the salt content, which is otherwise found in salted butter. I find that when I bake with it, my bakes have a special lightness to them and a slightly sweet fragrance unique to coconut oil. I love to incorporate coconut oil into my weekly baking because it makes sweet treats a little healthier. Add some whole wheat flour and natural sweetener, and you have a nourishing, real food. I even use coconut oil in baking my breads!

I’ve shared my banana bread recipe before but this one is different. Way different!  Everyday I’ve been having a slice with my morning & evening cup of coffee. Every bite takes you to heaven. Trust me.

The traditional banana bread is made by using mashed and over ripe bananas. Here we are using sun dried bananas.  I discovered these from Sirsi, Karnataka. You can also substitute the dried bananas to  dried figs. I like my organic  figs from Ecorico . The millet inspiration is from Smitten Kitchen.

Millet &  sun dried banana bread

Ingredients for Crackly Dried Fruit Bread

170 gms whole wheat flour

30 gms uncooked millet (you can use madhira, amaranth or foxtail)

75gms dried banana or dried fig, roughly chopped

1 egg, room temperature

50 gms raw sugar

50 ml agave syrup or maple syrup

80 ml coconut oil, room temperature

1/4 tsp cinnamon powder

1 tsp (5 gms) baking soda

1/4 tsp salt

Procedure:

  1. Preheat the oven at 160 degree centigrade and grease a 8 by 4 inch loaf pan or equivalent.
  2. Sieve the flour along with baking soda, salt and cinnamon powder.
  3.  Add egg, raw sugar and beat until mixed well. Add coconut oil and mix.
  4.  Combine the dry and wet ingredients gently and mix it with the help of a spatula.
  5.  Pour the mixture into the greased pan and  bake for about 45 minutes or until its done based on your oven settings.
  6. Allow it to cool on a wire rack for about one hour.

You can store this bread at room temperature for 3 days or refrigerate up to 10 days. Most of the ingredients used in making this bread is from i2cook.com.

Millet & sundried banana bread

Some useful links on coconut oil:

http://eatdrinkpaleo.com.au/your-ultimate-guide-to-coconut-oil-benefits-types-uses/

http://www.livestrongfitness.com/blog/coconut-oil-miracle-or-myth/

http://www.livestrong.com/article/511678-how-to-make-coconut-oil-a-part-of-your-diet/


Banana & Coconut Sugar Muffin

Muffin 1

Muffins are easy to keep for a week and can be had with your morning cup of coffee. I like to start my day with a muffin and some iced coconut sugar drink to beat the heat!

I used coconut oil for the first time in baking and  liked the texture of my muffins. It does leave a slight coconut flavor but I have no complaints.  Coconut oil is a good substitute for butter and vegan recipes. Some basic points to keep in mind for baking with coconut oil.

Wondering what coconut sugar taste or looks like? Read my post about it here with a cookie recipe.

Ingredients:

100 gms of wheat flour

100 gms of amaranth flour

80gms of coconut oil

125-150gms of coconut sugar

2 overly ripe bananas

1 egg

1tsp baking powder

1tsp baking soda

a pinch of salt

Procedure:

  1. Preheat the oven at 160 degree centigrade.
  2. Sieve the flours along with baking soda and  powder.
  3.  Mash the bananas in a bowl. Add  coconut sugar, salt and oil and mix. Add egg and beat until mixed well.
  4. Combine the dry and wet ingredients gently and mix it with the help of a spatula.
  5. Pour the mixture into the greased muffin pan and  bake for about 20-25 minutes or until its done based on your oven settings.
  6.  Allow it to cool on a wire rack for about one hour.
  7. Store it in an air tight container for 2 days or refrigerate for a week. Makes 12-16 muffins.

Muffin 2

Note:

  1. You can make an egg less or vegan version by mixing 2tbs of flax seed powder with 4tbs of warm water.
  2. You can choose to add nuts like walnuts or almonds.
  3. You could also top it with some cocoa nibs.
  4. Dark chocolate chips can also be added to these muffins.

muffin 3