Gluten Free (I tell all my tricks) Moist and Delicious! I’m making it today using my mini loaf pans which offers a full, beautiful rise.
Mash some bananas ~ leave some in chunks for the ultimate banana bread!
I am always tweeking recipes – reducing sugar (mostly refined sugars which spike our blood sugar) if I can – and using just enough fat to make whatever delicious.
I have noticed that most banana bread recipes are too sweet and rich.
I love this recipe and hope you will enjoy it too!
Fine Almond flour adds a nice texture; greek yogurt keeps it moist.
- 6 tablespoons neutral oil* such as safflower
- 1/3 cup coconut palm sugar (can also use light brown sugar)
- 1/3 cup honey
- 2 large eggs, preferably pasture raised
- 1/4 cup greek yogurt
- 1/4 teaspoon sea salt
- 1 1/4 cups all purpose gluten free flour blend
- 1/4 cups fine almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/2 cup walnuts, chopped
- 1/2 large ripe banana, cut into 1/2″ dice
Preheat oven to 350 degrees.
Add a piece of parchment to fit into each mini loaf pan, for easy removal.
Lightly oil the sides and bottoms. (I do not use a stick proof pans.)
Make the Batter:
In a large bowl add the oil, coconut palm sugar, honey and eggs.
Whisk for 30 seconds until well combined and creamy.
Add the mashed bananas (NOTE: I use a potato masher on a clean cutting board) and the yogurt and mix in with a rubber spatula.
Add the remaining 8 ingredients – sea salt through diced banana.
Mix gently with a rubber spatula until mixed through; do not over mix.
Portion into the loaf tins and bake in the oven until fully rises and cooked through – 25 minutes. Let cook slightly on a wire rack and remove the loaves from the tins.
Banana Bread will stay fresh for 3 days. Freezes well! So wrap a few loaves if not eating shortly with waxed paper in an airtight container and freeze for another day.
Chocolate-Yogurt Quick Frosting:
Place 1/4 cups bittersweet chocolate chips and 1 tablespoon unsalted butter in a medium sized glass or ceramic bowl. Microwave 30 seconds on 50% power, or until just melted. Mix with a rubber spatula.
Add 1 teaspoon vanilla and 1 tablespoon greek yogurt – mix in.
Add 1/2 cup confectioner’s sugar – using a whisk, mix well until thickened and creamy.
Lastly add 2 teaspoons of milk and whisk. Will be shiny and spreadable.
Double recipe if you like a lot of frosting! This is enough for a light coating for 6 mini loaves, or a heavy coating for three.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”
For a regular Banana Bread: Substitute 1 1/2 cups regular flour for the gluten free flour blend and fine almond flour. Omit xanthan gum.
To make a large single loaf – double the recipe. The batter should fill the pan 3/4’s the way up the sides. Depending on the size of your loaf pan, take out a little batter if too high, can always make a few small muffins. Bake longer, about 45- 50 minutes, cover with foil if getting too dark before cooked through.
See BLOG for many photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
See my CATALOG OF WELL TESTED RECIPES HERE:
Make 6 mini loaves; about 2 1/2″ x 4″ each.