Another random “internet find” has led to the happy return of a family favourite! (Seriously though! How long can a girl survive without her go-to, bring-anywhere dessert?)
Sugar-Free, Gluten-Free Banana Bread
- 2 very ripe bananas, mashed (I tend to let mine get overripe for best flavour)
- 1/3 cup vegetable oil (coconut oil would work as well)
- 2 large eggs
- 1/2 cup water
- 1 tsp pure vanilla extract
- 2 cups gluten-free flour (I used President’s Choice Gluten-Free All-Purpose Flour Blend — contains tapioca, potato and corn)
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup chopped nuts (optional; the original recipe called for a full cup, but that seemed a bit excessive)
- coconut oil or cooking spray (to oil the loaf pan)
DIRECTIONS: Preheat oven to 350 degrees Fahrenheit. With a hand blender, beat together mashed banana, oil, eggs, and water until creamy. Add vanilla, flour, baking soda, baking powder and spices. Beat well. Fold nuts into batter with a spatula. Spoon batter into oiled and floured 9″ x 5″ loaf pan. Spread batter evenly.
Bake at 350 degrees Fahrenheit for 35-40 minutes, or until a wooden toothpick inserted comes out clean. Cool completely on a wire rack before slicing. Makes one loaf.
NUTRITIONAL INFORMATION: Unavailable.
- Good size, weight, and appearance. Smells like banana bread. Slices easily once cooled. Mouth-feel is same as conventional loaf. Distinct lack of usual caramelized sweetness (compared to loaf made with brown sugar).
- Drizzle your slice with a touch of honey or maple syrup for a bit of added sweetness and a better approximation of the “customary” banana bread experience. Lovely!
- Source: Adapted from cooks.com