This is one of our favorite baked recipes, especially for snacks on hikes and during outdoor play. As you can tell by all of our other recipes, we choose to feed our daughter a gluten-free diet with little to no processed sugar. You could easily make this recipe with gluten flours, and with regular goat or cow milk butter. Just use the same measurements. Also, if you're really jonesin' for some sweet banana bread use as much sugar as you would like, but it is really good with just a little bit of local honey (good for allergies, too!).
1 1/2 cup of gluten-free flour. We use:
- 1/2 cup brown rice flour
- 1/2 cup coconut flour
- 1/2 cup tapioca starch
1/4 tsp salt
1/4 - 1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum (not essential to this recipe, if you don't have it, don't sweat it)
2 -3 tb local honey (or more if you want it sweeter!)
1/2 cup coconut oil (or butter)
1 1/2 cup ripe mashed banana
1/4 cup plain goat or cow yogurt (or sour cream)
2 large eggs
1/2 tsp vanilla extract
1. Preheat oven to 350 degrees.
2. Whisk together dry ingredients
3. Mix together wet ingredients.
4. Slowly mix wet ingredients into dry ingredients until combined. Final batter will be thick and sticky.
5. Oil the bottom and sides of a single loaf or 9x9 square pan. Square pans are nice if you want to cut the bread into snack bar shapes (these are great for tiny hands).
6. Bake for 25 - 30 minutes until golden on top and toothpick and be put in and pulled out cleanly.
7. Let cool completely (especially if using coconut oil; see below).
Notes - Coconut Oil
We use Nutiva Coconut Oil for most things requiring cooking oil (actually, we have an amazon.com subscription for it, so 2 new jars are sent to us every six months). We will often use it as a butter replacement as well, if we don't, then we use goat milk butter. It is organic, cold pressed (fresh fruit not dried), unbleached, undeodorized and very importantly, unhydrogenated.
If you use coconut oil, the bread will be very soft and moist until completely cool.
We like to store it in the refrigerator for up to 5-days (if it lasts that long). If you use coconut oil, the refrigerated bread/bars will be somewhat denser than if you use regular butter.
Finally, these taste great heated up. If you use coconut oil the density will definitely change when you heat it to to a more soft and moist bread. Density shouldn't change much if you use regular butter.
Let us know if you try it!
Disclosure: The link above is an affiliate link (it's also what we are subscribed to through amazon.com).