Caramelized Banana Bread {gluten-free, vegan}

Serendipitously, I was flipping through a magazine in the dentist’s chair last week, all sorts of specialized dental gadgetry filled my mouth, when I stumbled upon this little number.
CARAMELIZED BANANA BREAD
Adapted from Rachel Ray’s Everyday

I successfully adapted this to be gluten, dairy, soy and egg-free, with out Ener-G egg replacer, too.  I used clarified butter for the caramelization, but I really think coconut oil would work beautifully, too. And then it would be vegan.

I was nervous that this might be cloying for my tastes, but it was not. As a matter of fact, it had a wonderful balance between caramel sweetness and whole grain goodness. I just might have to make this again on Christmas morning.

3 or 4 large bananas
3/4 cups cane sugar
2 tablespoons clarified butter, coconut oil or butter if you can have it
2/3 cup sorghum flour
1/4 cup brown rice flour
3 tablespoons potato starch (not potato flour)
2 tablespoons tapioca, arrowroot or cornstarch
1 teaspoon baking powder (add a pinch more, maybe 1/4 to 1/2 teaspoon if you’re at sea level)
1 teaspoon cinnamon
1 teaspoon xanthan gum
1/4 teaspoon salt
7 tablespoons canola oil or 1/2 cup less 1 tablespoon
1 tablespoon vinegar
3 tablespoons sparkling water

1. Preheat oven to 350. Grease a loaf pan. Cut the ends off of the bananas using the bottom of your loaf pan as a guide (see above photo) and reserve the ends. Slice the long banana pieces in half, lenghtwise and set aside on a plate.
2. Bring 1/4 cup of sugar and 2 tablespoons of water to a simmer in a large, heavy bottom skillet. Do not stir the mixture, simply swirl your pan to keep the water and sugar mixed. The water will evaporate and the mix will begin to turn amber. Once it has a nice caramel color remove from heat and stir in the clarified butter or coconut oil with a fork. Lay the long banana pieces in the pan cut side down (see below photo) and continue to cook on low heat for 1-2 minutes. Transfer the banana slices to the prepared loaf pan, laying them cut side down. Drizzle the remaining caramel on top.
3. Mash the reserved bananas and measure out 1 cup (this used all of my pieces). Using a stand mixer or hand mixer, beat the mashed banana pieces with the remaining 1/2 cup of sugar. Add the vinegar and sparkling water (this is your egg replacer) and mix until incorporated.
4. In a large bowl mix the remaining ingredients: sorghum flour through salt. Add the banana mixture and the oil. Scrape into loaf pan on top of bananas. Spread batter into pan. Bake 50 – 55 minutes until top is firm to the touch and toothpick inserted comes out clean. Allow to cool 10 minutes. Then run a paring knife along the edges of the pan. Place a plate over the pan and invert the loaf onto the plate.