Updated 12/16/13: I just made this banana bread last week, so when someone asked for a banana bread recipe tonight, I updated the recipe with a few tweaks.
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 settled 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 seconds 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 gluten free banana bread breakfast. I was about to get a shot of the banana bread when the camera batteries died =(
Gluten Free Banana Bread
(makes 2 loaves)
2 c. sugar
2 c. coconut oil
4 cups gluten free flour
2 tsp. xanthan gum
1 tsp. salt
2 Tbsp. baking powder
1/2 c. non-dairy 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.
In this instance 10 frozen bananas equaled 3.5 cups of bananas, but banana size varies.
Now that I’ve made this recipe several times, I’d be comfortable increasing the amount of non-dairy milk and decreasing the oil by an equal amount. You need some oil, but next time I bake this I think I’ll decrease the coconut oil to 1 cup and increase the milk to 1.5 cups.
If you don’t need to be casein free, feel free to use butter and cow milk instead of the non-dairy options.