I love quick breads.  I eat them for breakfast, snacks, and dessert.  But, oh my, so much sugar!  AND I’m eating gluten-free! I have been tweaking my favorite quick breads over the years in each country I live in, and I’ve found banana bread to be the most flexible and easiest to make with not a drop or grain of extra sweetener of any kind!  The bananas are all the sweetness it needs.

            If you are not yet used to a low sugar diet, you could add a few tablespoons of sugar or honey, but try this without any to see if you like it!  Everyone I serve it to loves it!

Better Banana Bread

Serves 4

Ingredients:

4 eggs, beaten

3/4 cup buttermilk or soured milk (2 Tablespoons apple cider vinegar in milk)

1 cup coconut oil, melted, or grapeseed oil

2-1/2 cups mashed bananas (6-7 small bananas – 5 inches)

3-1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg (optional for added flavor)

1/2 teaspoon ground cloves (optional for added flavor)

1 cup chopped pecans or walnuts (optional)

 

Directions:

  1. Preheat oven to 325 degrees F (165 degrees C). Coat two 9x4 inch loaf pans with non-stick spray.
  2. Sift together the flour, baking soda, salt and spices.
  3. Blend together the eggs, soured milk, oil and bananas.
  4. Add flour mixture to banana mixture and mix. Stir in pecans.
  5. Pour into prepared loaf pan and bake 40-50 minutes or until a toothpick inserted in the center comes out clean.  Ovens vary so watch carefully.

Note:  This will work in a muffin pan or donut pan.  Add a little extra milk to thin the batter just a little, then bake about 15-20 minutes or until a toothpick comes out clean.

 

Gluten-free version:

Substitute with gluten-free all-purpose flour or the following flour combination for the 3 ½ cups of wheat-based flour:

  • 2 cups almond flour
  • 1 ¼ cups oat flour (broken or whole oats ground up)
  • ¼ cup ground flax seeds

Note: Gluten-free baked goods take a bit longer to cook.  In general, it’s better to use smaller baking pans so the outside doesn’t burn before the inside is cooked.