Preheat oven to 375°. In a large bowl, mix flour, oats and brown sugar. In another bowl, mix bananas, beer and maple syrup until blended. Add to flour mixture; stir just until moistened.
Transfer to a greased 9×5-in. loaf pan. Drizzle with oil; sprinkle with sesame seeds and salt. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack to cool.
Originally published as Beernana Bread in Simple & Delicious June/July 2013, p52
1) Grease a 9″ x 5″ loaf pan and preheat your oven to 350°F.
2) In a medium-sized mixing bowl combine the flour, flax meal, baking soda, salt, xanthan gum, cake enhancer, cinnamon, and nutmeg and set aside. In your mixer’s bowl, combine the brown sugar and oil until well-blended.
3) Add the eggs one at a time, beating until well-incorporated.
4) Stir in the dry ingredients, and beat on medium speed for about 30 seconds, until well combined.
5) Stir in the banana, coconut, and flavors, and blend well.
6) Pour the batter into the loaf pan and bake for 45 to 55 minutes, or until the bread’s internal temperature reaches 210°F. Allow the bread to cool in the pan for about 10 minutes before turning it out onto a rack. Cool completely before cutting.
It’s often difficult to be sure gluten-free quick breads are fully baked in the middle. A cake tester inserted into the center may come out crumb and batter free before the bread is fully baked; thus, using an instant-read thermometer is a good idea.
Want a quick treat that’s gluten-free? Check this out first —