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.
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.
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.
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.
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.
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
- Preheat the oven to 325°F. Prepare a bread pan with Pam.
- 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.
- Mix in the flours, baking powder, and baking soda until just incorporated.
- 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.