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This month's book for Cookbook Club was, Tartine All Day by Elisabeth Prueitt. Most of the recipes in the book are actually gluten free, even though it is not technically a GF cookbook. I made this GF Banana Bread and it was insane. It definitely has a longer ingredient list than I normally like to work with, but the end result is super delicious and you would never know it is gluten free.
Preheat oven to 350 degrees. Lightly butter and flour the loaf pan, knocking out any excess flour. In a small bowl, mix together the chia seeds and water. Let them sit for 10 minutes to soften the chia seeds.
Next, make your streusel topping. Combine the streusel ingredients in a bowl and use your fingers to incorporate the butter, letting the mixture clump. Set aside.
Using a stand mixer, you will now make the batter for the banana bread. Add the butter and blend until light and creamy. Slowly add the sugar and beat until fluffy, about 2 minutes with a mixer.
Add the eggs, one at a time, mixing well after each addition. Add the mashed bananas and beat until the mixture is smooth. Scrape down the sides of the bowl with a rubber spatula. Mix in the sour cream, vanilla, lemon juice, and chia-water mixture.
In another large bowl, stir together the almond flour, brown rice flour, oat flour, baking soda, salt, walnuts, and cinnamon. Add to the banana mixture, beating just until combined. Transfer the mixture to the prepared loaf pan and top evenly with streusel.
Makes 1 - 10" x 5" x 3 1/2" loaf