Sunday, January 20, 2013

Mme Arkadina's Gluten Free Banana Bread

Dear Mouse,

As you've pointed out, it's 2013. The year, I'm happy to say, has started with a bang - an influx of new newness: projects, insights, colleagues, experiences, and, of course, recipes.

I'm in my pajamas at 2PM, there is a sweet and nutty aroma coming from my oven, I'm somewhat lightheaded and optimistic from Day 1 of my now-monthly 'Juice til Dinner' 5-day cleanse, and I don't have to be anywhere til 9PM, when I will remove said pajamas and go sing 'Gold Dust Woman' at a Fleetwood Mac Tribute Night with these guys:

 "Mac Attack" to benefit spring music fest in Louisville KY
 (where I'll be blogging again late Feb - early April!)

It's a perfect winter Sunday afternoon.

Or, I guess, would be, were it colder outside. Or even cold. A friend of mine just tweeted that he saw a magnolia tree in full bloom on the Lower East Side. But why quibble? We are facing the End Times.  Let us focus on what we love. Let us fiddle while Rome burns. Let us eat cake.

Or this.

 Not your mama's banana bread. 
Unless your mama is gluten-free, then maybe it is.

Ok. Gluten-free Chocolate Chip Banana Bread. Or, to be more specific, the insanely, improbably, how-is-this-possible delicious, no butter, no sugar, no flour, I-dont-understand-but-I'll-bake-it-again chocolate chip banana bread recipe passed on to me by our mutual acquaintance and 'Downtown' Theatre Luminary Mme Arkadina (one more week to see Seagull FYI).

I freely admit my skepticism upon first hearing about it. Words like "cardboard" and "glue" came to mind, as did "crumbly" and "sad". But MmeA swore up and down that it was "amazing", and ever inclined towards treats both delicious and digestive-tract-friendly, I could not help but try it out.

I have now made it three times and tested it upon several people (though it occurs to me I don't know what YOU thought yet? but I've already started the post...) and feel confident in recommending. I mean, it's REALLY tasty and NOTHING in it is bad for you. Nutty from almond flour, moist from ripe bananas and a bit of coconut oil, sweetened (though not much) with agave syrup and vanilla, and flecked with semisweet chocolate chips, it is nothing short of a miracle. Eaten for breakfast, it will both delight you and keep you full, something that never happens to me when I eat baked goods.

A caveat: if you can't eat nuts, you can't eat this. Almond flour/meal is made from almonds. But if you can ...

The recipe came to me via Arkadina from this GF blog which looks intriguing. I'm going to post my version here below as I did make some tweaks and liked them.  Happy Baking!


The Boo

Mme Arkadina's Gluten Free Chocolate Chip Banana Bread
(based on "The Bomb" Banana Bread recipe at

(makes 1 loaf)

2 ripe bananas
2 eggs
2 tbsp agave syrup
1 tbsp coconut oil  
1 tbsp vanilla
2.5 C almond meal (or almond flour, but I found I prefer the meal)
1 scant tbsp cinnamon
3/4 tsp baking soda
1/2 tsp salt
1/2 C chocolate chips.

Preheat oven to 325.
Spray loaf pan with baking spray, or line with parchment. 
Squeeze bananas right in their skins over a bowl, mashing them up and then just peeling away the peel.   Add all other wet ingredients (eggs, agave, coconut oil, and vanilla) to the bowl and mash/mix up thoroughly. Mix all the dry ingredients (almond meal, cinnamon, salt, baking soda, chips) and add to the wet. Mix thoroughly. Spoon into loaf pan and bake for exactly 45 minutes or until a toothpick comes out clean (top will brown).  Let cool in pan. 

1 comment:

Anonymous said...

I have actually had a piece of this and delighted you are sharing it - IT"S DELICIOUS and GUILT FREE.. Anton would love it, don't you think?

Max and Aland - SF too