Banana Bread - Casein Free, Nut Free
Nov 8th, 2008 by Mary Frances
Last Monday morning I was cleaning up the kitchen and discovered that we had somehow accumulated 10 very ripe bananas in the back of the freezer. John has been asking for a loaf of banana bread for several months and he’d obviously done a good job at stashing away the bananas that I would need for the bread. After the bananas had thawed on the counter for a bit (and after I had rearranged the kitchen) i settle in for a bit of baking.
Sidenote: If you’ve never used frozen bananas, you’ve got to try it. It really is fun (and a bit gross) to squeeze the thawed bananas out of the peels =)
I was feeling a little nostalgic so I decided to use a recipe from my high school’s cookbook. The recipe was contributed by a long time family friend, which seemed appropriate for a recipe that I can remember eating since I was a child. I did my best to stay true to the recipe, but I did reduce the sugar and make the recipe gluten free and casein free. I would have added 2 c. nuts, but we didn’t have any and I didn’t really miss them.
And It was so good! We ate banana bread at least twice a day for four days and the first words out of David’s mouth each morning was “anana bread”. John thought that the bread was a little mushy when we had our slices right out of the oven, but I liked it. The bread stayed moist the entire four days that it took us to eat it, and I was just keeping it inside of our bread container in the refrigerator. I microwaved our slices for a few minutes each morning, and they came out wonderfully moist. They did not need any butter, which I really appreciated since I am trying to feed us healthy foods.
P.S. That’s a picture of David and his banana bread breakfast. I was about to get a shot of jthe banana bread when the camara batteries died =(
Banana Bread
(makes 2 loaves)
2 c. sugar
2 c. coconut oil
4 eggs
4 cups flour mix
2 tsp. xanthan gum
1 tsp. salt
2 Tbsp. baking powder
1/2 c. soy milk
2 tsp. cider vinegar
3.5 c. mashed bananas*
4 tsp. vanilla
1. Cream sugar and coconut oil until just combined. Mix in eggs.
2. Mix dry ingredients and wet ingredients together in separate bowls, and then add alternately into the sugar/oil/egg mixture starting and ending with the flour mixture.
3. Divide the dough into two greased 10″ loaf pans and cook for 1 hour at 350 degrees F.
*10 frozen bananas, but it will depend on the size of your bananas
This sounds great! I can’t wait to try it.
Any chance you could substitute the sugar with Agave sweetener? Also, have you ever tried using ener-G egg replacer or flax seed meal with warm water to replace the egg in a recipe such as this?
Banana bread is one thing I’ve been missing the most! My 3 year old and I have been gluten free for two years. He will love this! (and so will mom!!)
Oh he is just cute-as-can-be enjoying his banana bread.
@Jen: Thanks Jen! He’s definitely got some bed head going on.
@Renee: I haven’t ever tried the ener-G egg replacer buy I frequently use “flax eggs” when I’m out of the real thing. I would think the flax eggs would work well though. You may want to add the other liquids gradually just to make sure the dough doesn’t get too wet.
Wow, this looks delicious. I haven’t ever tried using frozen bananas for banana bread - great idea! This may be the only way I end up making this recipe because my little guy eats them up so fast.
I too would try using agave or maple syrup because I can’t eat sugar.
Thanks again!
sarah