Gluten-Free, Egg-Free, Dairy-Free Banana Bread

This is the allergen-free version of Jazzed Up Banana Bread, as promised…. but first, a note on flours:

I keep a variety of gluten-free flours and starches and just mix and match when experimenting with recipes. My general rule is to dump small amounts of several different ones — trying to keep a ratio of 1 part starch : 1 part grain or other “flour” — in a large bowl, and then when everything’s in there, feeling the mixture with my hands and seeing if it’s “floury” enough, adjusting amounts as necessary. Too much starch means it might feel pasty in the mouth when baked, or simply will need to bake/cook longer. Too much of a particular grain and I get a dominant flavor or texture that isn’t pleasant, i.e., rice or amaranth. I’ve found that small amounts of different starches and flours up the yum-factor, because there isn’t ONE dominant flavor that the kids are likely to hate. The good news about experimentation is that because of the increased availability and affordability of alternative flours and starches in recent years, compared to 10 years ago — it’s not as cost-prohibitive to play with them and come up with decent substitute recipes. Most things we make these days are edible even if they might need some future tweaking and retweaking. Enjoy the process, that’s the key! 

So that means, in this particular recipe, if you can’t find amaranth flour where you are, let’s say, feel free to substitute another gluten-free flour or increase amounts of other things, like teff (I <heart> teff!!).