I have been meaning to try out banana bread recipes at altitude for a while. I was especially craving it last night after a rainy day, but apparently had not actually printed the two recipes I was going to play with. Oops. However, I had just bought some corn starch and remembered that it’s excellent for GF baking (especially since I can’t get things like xanthan guam in Bolivia). This banana bread was perfect right out of the oven. I should try making up recipes more often. If you want to make this in a loaf pan or have thicker slices, I suggest doubling it and baking at least 15 minutes longer.
2 med or 3 large very ripe bananas, mashed
1 egg (sub with flax egg or extra banana if you want this vegan)
1/4 C oil (I used olive and loved the results, but I bet coconut or sunflower or even melted butter would be great)
rind of one lemon
1/2 tsp vanilla
1/4 C raw sugar (optional since banana is naturally sweet)
1/2 C corn starch
1/2 C quinoa flour
1/2 tsp baking soda (I would say 3/4 tsp at sea level)
1/2 tsp cardamom (or use cinnamon or cloves)
4 oz chopped dark chocolate or chocolate chips
1. Combine first 6 ingredients in mixing bowl. Whisk thoroughly.
2. Add corn starch, quinoa flour, baking soda, and cardamom. Mix well with big spoon.
3. Add chocolate and stir.
4. Bake at 350 F in greased 8 inch pie or cake pan for about 25-30 minutes or until golden brown at edges. Keep an eye on it, since you want this to still be gooey. Store uncovered, so it doesn’t get mushy. If you want to keep it for a few days, cover lightly with tin foil and keep in fridge.