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Banana Bread Bites 12-23-09 (2)

Thanks to my mother’s amazing banana bread recipe, I’ve been making this since I was tall enough to stand at the kitchen counter. It’s a constant favorite everywhere I go. When I was in college I’d take it to classes and parties with friends. More recently I’ve taken it to various offices I’ve worked/interned in and its always gone in seconds.

So that was all good and fine before… before when I was eating sugar and wheat…

But now what was I supposed to do? I knew one thing… I wasn’t going to NOT eat banana bread. That’s just not an option. So I’ve been working on a recipe. My current concoction is below, although don’t be surprised if more variations appear on this site…

Ingredients:

1 cup canola oil (vegetable or olive oil is fine too)
2 eggs
2 cups mashed banana’s (usually 3 large banana’s will do it) + 2/3 cup banana’s (as bulk for the sugar substitute)
3 cups of flour (any gluten free bread mix should work, this is just what I use)
-1 cup brown rice flour (fine textured)
-1 cup tapioca flour
-1 cup cornstarch + 1 tablespoon potato flour (not potato starch)
1 tsp salt
½ tsp pure vanilla extract
1/2 tsp liquid Stevia
1 ½ cups nuts (I use pecans and sometimes pecan meal)
2 tsp baking soda w/ 2 tablespoons of really hot water (mix them together separately before adding to batter so the soda dissolves completely)

Instructions:

Preheat oven to 350 degrees.

Mix all ingredients in the order shown. (although I usually will mix and sift the flour together before adding it to the mix.)

For a loaf, bake for 45 minutes to an hour. For muffins bake for 30 to 45 minutes. For mini muffin bites (that I make), 30 minutes will be more than enough. You’ll need to check frequently when the loaf or muffins are baking. Every stove is so different. They should have a deep brown color on the edges and top when they are ready.

A word of warning: with all that banana in the batter, the centers WILL be sticky and not completely ‘baked’. This is okay and actually makes them taste better. I recommend eating these within a week of baking though, as they dry out pretty fast in the refrigerator. But of course I don’t follow my own advice and sometimes I have banana bread bites in the fridge for over two weeks. At that point, I put a dollop of honey or agave nectar on top to soak in because it makes it a tad more moist.

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5 Responses to Banana Bread Bites

  1. Iris says:

    These look super cute! I would love to make them!

  2. [...] Overby 11. Tara @ Feels Like Home (fruit salad w/yogurt dressing) 12. Raw Thoughts and Feelings 13. Aubree Cherie@ Living Free (Banana Bread Bites) 14. ITWPF{ Tuscan Menu} 15. Kelly @ This Restless Heart (Orange Cheese Blintzes w Strawberry Sauce) [...]

  3. I’m amazed at the adaptations you’ve been able to make to go GFSF. Thanks for linking up to Finer Things Friday! :) Katie

  4. Tina says:

    Have you tried making any of your bread/muffin recipes also egg-free? I can’t have gluten, milk, eggs or sugar, and would love to see your suggestions for how to substitute eggs. I can’t use egg substitute because it has a potato starch.

  5. Hi Tina,

    I used to not be able to eat eggs either and so I almost always used a flax seed substitute (grind 1 tablespoon of fresh flax seed and combine with 3 tablespoons warm water – until it gels). I’ll have to try some more recipes with that even though I’m now able to eat eggs.

    Thanks! ~Aubree Cherie

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