Banana bread is one of those simple pleasures in life. When I was diagnosed with Celiac Disease, it was one of the first baked goods I learned to make and I’m so glad I did. After much tweaking, I have been able to accommodate all of our other diet changes since my diagnosis; I give to you a gluten, dairy & refined sugar-free banana bread that, YES, does taste amazing!
The definite downside to making this bread is waiting to eat it. There is no torture like waiting for banana bread to cool but especially when you are cooking gluten-free it’s a must. The bread does not fully set until cool and you will have a 9×4 pan of mush it you jump the gun. When the boys (ok, let’s be honest, it’s usually me!) just can’t make it, I cut off the ends of the loaf and put the remainder of the loaf back in the oven. The oven is off at this point, so the bread doesn’t burn but it helps to complete the process. That is one trick I’ve learned cooking gluten-free – it works for most breads but you have to be careful not to dry it out.
This bread is super-moist and goes great with coffee or chai any time of the year. Most importantly it’s the best solution to those browning bananas on your counter. Remember, the more ripe the banana, the sweeter the bread. You don’t ever want to use fully yellow bananas. When they start to freckle, if you don’t have time to make bread, peel them and break them in half. Stick the halves in a freezer bag and store until you’re ready to bake. This of course is great for smoothies, as well.
For a real treat, add in 1/4-1/2c. raisins, walnuts, and/or pecans just before you bake
For an “oh my goodness, this is unreal” treat, top loaf with chocolate icing. That’s the way my grandma used to make it. She’d slice it up, freeze it in wax paper and we’d take it to school for lunch.
This bread does freeze great but I doubt you’ll have any left 🙂
If you do, slice 1/2-1inch slices and wrap individually in wax paper. store in air tight container and freeze.
Inspired by Elisabeth Hasslebeck’s “Delicously G-Free”