Basic Banana Bread

There is no greater comfort than a slice of banana bread fresh out of the oven on a snow day. As the snow covered Connecticut today, I decided to make a fresh loaf of the best banana bread I have ever had.

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I do not cook or bake with sugar. I use natural sugar substitutes, like honey or maple syrup. This recipe begins by creaming monk fruit sweetener and coconut sugar with butter.

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I try to be careful about choosing which gluten-free flours I use. I like Bob’s Red Mill because I have gotten the best results with those flours, and the company offers many different kinds of gluten-free flours. I particularly like the all-purpose flour because it is made with beans rather than a blend of rice flours and starches. It’s also higher in protein. I get particularly good results when I mix it with sorghum flour, also high in protein. I add sweet white rice flour to this recipe’s flour mixture for some added binding power.

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Because of the rice flour, the batter comes out a little sticky, but because of this I only use the rice flour in small amounts. Luckily, I have my Harry Potter spatula from the Williams-Sonoma collection to help me spread the mixture in the pan.

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The first time I baked this, it came out slightly underdone after about an hour. An hour and ten minutes of bake time seems to be a sweet spot for this bread, but start checking it at around fifty minutes. The toothpick should come out clean not from the top but rather from a crack in the side, which generally appear as the bread rises.

I make substitutions because of my dietary restrictions, but feel free to use whatever ingredients you can.

Enjoy!

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Basic Banana Bread Recipe

  • 1 stick softened (not melted) butter
  • 1/2 cup monk fruit sweetener
  • 1/4 cup coconut sugar
  • 3 ripe bananas (fresh or frozen, but defrost if frozen)
  • 1 tablespoon unsweetened coconut milk
  • 2 eggs
  • A few pinches of cinnamon (to taste)
  • A pinch of pumpkin pie spice
  • A pinch of salt
  • 1 cup gf all-purpose flour
  • 2/3 cup sorghum flour
  • 1/3 cup sweet white rice flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  1. Preheat the oven to 325°F. Prepare a bread pan with Pam.
  2. Cream together the butter, monk fruit sweetener, and coconut sugar. Once blended, add the bananas and coconut milk. Add the eggs one at a time, mixing until fully combined between each addition. Add the cinnamon, pumpkin pie spice, and salt.
  3. Mix in the flours, baking powder, and baking soda until just incorporated.
  4. Pour the mixture into your prepared pan. Bake for about an hour to an hour and ten minutes, or until a toothpick comes out clean. The bread should be a deep golden brown.

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