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I LOVE banana bread. It lets me use up any bananas retired to the freezer (I only like slightly green bananas for eating raw), it’s wholesome, it’s comfort. I had a favorite recipe before going allergen free, so this was an important recipe for me to makeover. I hope you agree, the results are fabulous!
TIP: When bananas get past their prime for eating fresh, put them in the freezer!! I like to peel mine and put them in a Ziploc bag for quick and easy additions to smoothies. I usually leave some in their peel to remove and thaw in the sink for banana bread, or any baked good with mashed banana. This always heightens the banana flavor!!
FLOUR NOTE: I have provided lots of options for flour here. Wile all mixes work, the end taste will change with each flour, each enjoyable in their own right. I love toasted quinoa flour, it cuts the yucky bitterness I always found so off-putting about it in the past. Simply toast the flour in a 325 degree oven until golden brown. Toasting whole quinoa and grinding also works.
Makes about 12 slices or muffins (about 272 calories each)
- 8 tablespoons softened coconut oil (or use a preferred butter)
- ½ cup palm sugar plus an additional ¼ to taste, will depend on the sweetness of your bananas and your taste preference! If I need more sweetness beyond the ½ cup, I use liquid stevia drops.
- 2 teaspoons vanilla
- 4-5 very ripe bananas (lots of black spots, or thawed over-ripe ones from the freezer, or about 1¼ cup to 1½ cup mashed banana)
- 1 teaspoon lemon juice
- ¾ cup sorghum or gf oat flour
- ½ cup toasted quinoa flour, brown rice, or sorghum
- ½ cup tapioca starch (or any starch flour)
- (or omit the above flours and substitute apx 2 cups any wheat flour, I prefer whole wheat pastry flour)
- 3 tablespoons flax meal or 2T chia meal
- 2 teaspoons grain free baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Optional add ins: chopped nuts, unsweetened coconut (grated), chocolate chips
- Preheat oven to 350 degrees.
- Grease a loaf pan, or several mini pans.
- Beat the coconut oil or butter and sugars until smooth.
- Beat in the bananas , vanilla, and lemon juice.
- Whisk the dry ingredients together, and mix into the banana mixture until smooth. Batter should be a very typical quick bread consistency, thick enough to have to coax it out of the bowl into the pan. Add a bit more flour is needed.
- Pour into prepared pans, bake until golden brown and knife inserted in middle comes out clean: about 50 minutes for a large loaf pan, 30 minutes for a mini loaf pan, or 18-20 minutes for muffins.
This recipe was shared on Healthy 2day Wednesday, Full Plate Thursday, Thank Your Body Thursday, Tasty Traditions,Pennywise Platter, Simple Lives Thursday, Wellness Weekend, Fresh Bites Friday, Fight Back Friday, GF Friday, Whole Foods Friday, Simple Meals Friday, Healthy Vegan Fridays, Natural Living Link-Up, My Meatless Monday, Make Your Own Monday, Natural Living Monday, Motivation Monday, Mostly Homemade Monday, Tasteful Tuesday, Slightly Indulgent Tuesday, Fat Tuesday, Hearth & Soul, Traditional Tuesdays, Eco Kids, Tuesday Greens, GF Wednesday,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
I love banana bread and yours looks terrific! Thanks for the recipe, Tessa.
Shirley
for YOU Shirley, anytime!!
Nu Naturals Baking Blend is not certified gluten-free
thanks for the heads up, I will make a note!
I have banana’s that are ready for this awesome recipe. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
WHen you are vegan bananas become your best baking friend! This recipe sounds yummy!
And applesauce Kelly!
I love the tip of freezing bananas before the go bad! I do that! Thanks for linking up to Tasteful Tuesdays! you are a faithful linker! love it! Really appreciate you stopping by my blog! I’m trying to keep in better touch with my linkers/readers… If you already follow me, please let me know I will find your blog on Bloglovin (I’m transferring my follows there)if you don’t follow in any way, would you consider following via GFC or other method?
http://www.nap-timecreations.com
Wow, this looks amazing! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
Thanks for linking back to the Gluten Free Fridays post!
Party starts tomorrow at 7:05 pm eastern time! Hope to see you there!
Cindy from vegetarianmamma.com
Banana bread is one of those foods I miss now that I’m eating gluten-free. I’ll definitely try this out! Thanks for sharing your recipe at Motivation Monday!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts!
I toast my quinoa whole and then grind! Your recipe looks yummy! Thanks for sharing this with us last week! Hope you join us again at Eco-Kids Tuesday!!
Thanks for sharing this recipe on Tuesday Greens! I’ll have to start saving our over ripe bananas now.