Tuesday, July 30, 2013

Banana Coconut Bread - Gluten Free

I've been experimenting with Cup4Cup Flour the last few days and came up with a new banana bread that I really like. It is special not just because it is gluten free, but because it includes Coconut Chips. They are big flakes of coconut and are unsweetened.  I bought them at Whole Foods and have been eating them out of the bag, but I was really impressed with the texture and flavor they gave this banana bread. I liked this bread best after letting it rest a while (overnight) and then spreading it with softened butter. I think it makes a perfect breakfast bread so I will make it from now on the night before.
Five Element Analysis
Bananas and Coconut belong to the Earth Element. The flour blend in Cup4Cup is mostly Earthy as it is composed of Cornstarch and Tapioca Starch.  Because it is sweet bread, this is a primarily an Earth Food. Only the bit of vanilla extract and the rice flour add the Metal Element.  So, this is best eaten as a snack or as a breakfast food. To balance the meal, eat it along with a Water Food, like eggs or pork sausage, a Fire Food - coffee or tea are Fire beverages and don't forget to have a Wood food too like oranges or pineapple.  
Banana Coconut Bread – Gluten Free
1 1/2 cups Cup4Cup Gluten Free Flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 large mashed ripe bananas
3/4 cup firmly packed brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/3 cup Milk (can also use Coconut Milk, Almond Milk or Soy Milk)
1 large egg
1/2 cup Coconut Chips (unsweetened)
Preheat oven to 350°F. Butter a loaf pan. Mix Cup4Cup flour, baking soda and salt into large bowl. Combine bananas, sugar, butter, coconut milk (or regular milk) and egg in medium bowl. Mix into dry ingredients. Fold in Coconut Flakes. Pour into a buttered loaf pan and bake until golden brown and a tester inserted into center comes out clean, about 55 minutes. 

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