When I was growing up, I had an obsession with banana bread that I’ve yet to live down with my family. I was a little more than mildly fanatical about it, and since it’s not exactly cake and it’s not really just bread, I would usually try (unsuccessfully) to convince my mother that it was in my best interest to let me eat say…the entire loaf. Let it not be said that I was afraid of carbs as a child. Though I’ve developed a moderate ability to reign myself in when it comes to committing total carbocide, I still just love a delicious, moist piece of banana bread with a cup of tea and a good book. That’s a scene from a little corner in my heaven, friends 🙂
Being gluten free, sugar free, preservative free, etc etc etc often feels like it ends up being taste free. Texture can be unpleasant as well, and the final result is a really bad knock off from whatever original recipe from which it was fashioned. I don’t think clean eating has to come at the price of enjoyment, especially when it comes to my goddamn beloved banana bread, so I experimented with a wide variety of recipes and altered them until I found a recipe that yields a moist, richly flavored banana bread. Best of all, it’s gluten free, sugar free, preservative free, etc etc etc…but not taste-free 🙂 Another nice thing about this recipe is that I tend to make it at the end of the week with whatever bananas are left over. Whatever we haven’t used in our green smoothies doesn’t end up being wasted; instead, the perfectly ripe bananas go into this healthy, delicious bread. The aroma that fills the house while it’s baking reminds me of cooking with my mother when I was little, and it’s like a happy trip down memory lane.
SERVES: 1 Loaf of bread
TIME: 50 minutes to bake, 10 minutes of prep time
- 5 ripe bananas (do make sure they’re fully ripe and turning brown. It lends a sweeter more flavorful taste to the bread)
- 2 cups Pamela’s GF flour mix
- * 1 1/2 cup Stevia (may use sugar if that is not a concern to you)
- 1/2 Dried Coconut Nectar (or additional stevia; may use brown sugar)
- 2 eggs or vegan egg substitute
- 1/4 cup of butter + 1/4 cup coconut oil
- VEGAN: skip butter and do 1/2 cup coconut oil; I find adding butter brings a richer, fuller flavor to the bread)
- 1 teaspoon baking soda
- 2 teaspoons of cinnamon
- 1 teaspoon of allspice (optional)
- 1 teaspoon pure vanilla extract
- 1/2 cup of walnuts (optional)
- * If you prefer a less sweet banana bread, use 1/2 cup stevia and a 1/2 dried coconut nectar
1. Mash bananas to a puree consistency.
2. Add eggs, vanilla, spices and oil/butter.
3. Slowly mix in dried ingredients and walnuts if you chose to add them.
4. Lightly brush a 9- by 5- by 3-inch loaf pan with coconut oil. Preheat the oven to 350 degrees F and bake for 55 minutes or until toothpick comes out clean.
5. Let bread cool before serving and enjoy over a cup of tea and a good book!