I love a good banana bread as you can probably tell by the many that appear on this blog. When spotty, overripe bananas are languishing in the fruit bowl it’s time to hunt down another banana bread recipe. This one comes from Heidi Swanson of 101 Cookbooks. I love her style of baking and the way she incorporates healthy ingredients in to the things she bakes. In particular I am nearly always drawn to her cakes. I have also found that adapting her recipes to gluten free always turns out pretty well.
Banana bread especially lends itself well to gluten free baking as the built in moisture from the bananas helps with the dryness of gluten free flours and the lack of elasticity. This version has all the moisture you’d expect from banana bread with crunch from the sesame seeds and a zesty kick from the lemon glaze. I’m not normally one for bothering with a glaze but this is well worth the effort and really makes the cake something special. I found the bread only lasted a couple of days max when stored in an air tight container. However, since most of it was devoured by my husband’s work colleagues it didn’t get a chance to hang around any longer.
Notes: I simply subbed the flours weight for weight to make this cake. For the All Purpose Flour I used Gluten Free All Purpose Flour. For the whole wheat flour I used Gluten Free Brown Rice Flour. I hope you enjoy it as much as we did.
Find the recipe here.