Most everyone has a banana bread recipe. And likely passed down a few generations. I know my family has one – and it’s delicious! Too bad it’s packed with sugar, gluten, and an incomprehensible amount of canola oil. I haven’t had any in years, for that reason. I have tried my own banana bread recipes many times before, one of them documented here on the blog, but I feel I’ve finally found ‘the one’. And it’s free of not only gluten, but sugar and dairy, too.
This is the first time I’ve been able to make a banana bread that stays moist for an extended period of time. Aside from the mini loaves shown in the picture, I made muffins. I’ve had the muffins in my fridge for over a week now (I’ve been enjoying 1 muffin a day since making them), and they are still as moist and flavorful as the day I pulled them out of the oven! Not dry at all!
Oh, and I should mention. The taste is pretty amazing too. I experimented with a few new flavors, like peanut butter and coffee. They aren’t the primary flavors, but they really add depth to each bite. I hope you’ll give this recipe a try!
GF Peanut Butter Banana Bread
1 1/2 cups ripe mashed bananas
3 tbs natural creamy peanut butter
2 tsp vanilla extract
1/4 tsp NuNaturals alcohol free liquid stevia
2 tbs Aubree’s homemade date syrup
1 tsp original roast instant decaf coffee
2 eggs, beaten
2 tsp baking soda w/ 2 tablespoons of really hot water (mix them together separately before adding to batter so the soda dissolves completely)
1/4 cup almond oil (I buy mine from a local Indian grocery store)
1 cup sweet white sorghum flour
1/2 cup tapioca flour
1/4 teaspoon sea salt
Preheat your oven to 350 degrees.
In a large mixing bowl, peel and add your bananas. I used a potato masher on the bananas to break them down. I still leave some ‘chunks’ though, as I think it adds a nice texture to the bread.
In another small bowl, cream the peanut butter with the vanilla extract, liquid stevia, date syrup, instant coffee, and 2 eggs. Once the mixture is well blended, ‘beat’ for about 1 minute. Add the batter to the mashed banana and mix well.
Separately, combine the baking soda with hot water and combine thoroughly. Once the soda has completely dissolved and mixed in, add it to the banana mash batter. Also add the almond oil at this time.
In yet another separate bowl, combine the sorghum flour, tapioca flour, and sea salt. Whisk together so that it’s even mixed, and fold into the banana mash batter. Pour the batter into sprayed bread or muffin pans. If doing muffins, bake for 40 minutes at 350 degrees, or until the centers do not leave any sticky batter on a fork when inserted into the bread. If you use a large loaf, plan to bake it at least 1 hr, but after that you’ll need to continually check to make sure the middle is cooking but the outside is not being overdone. I highly recommend the muffins :)
Put in an airtight container and keep refrigerated. Enjoy for up to 2 weeks!
~Aubree Cherie Davis
This recipe is linked to Mouthwatering Monday, My Meatless Mondays, Just Another Meatless Monday, Tempt my Tummy Tuesday, Slightly Indulgent Tuesday, Parade of Foods, Tasty Tuesday, Wordless Wednesday, Real Food Wednesday, Gluten Free Wednesday,