There’s nothing like a homemade loaf of warm, moist banana bread. Here’s a really simple, easy recipe made from scratch. It’s allergen-friendly and I’ve provided some ingredients to substitute or opt out of depending on your preference.
- 1 cup all purpose gluten-free flour (I use Bob’s Red Mill)
- 3 mashed bananas (ripe, yellow ones)
- 2 eggs
- 1/2 cup brown sugar (if going sugar-free, can substitute stevia, maple syrup, or opt out altogether)
- 3 tbsp unsweetened organic apple sauce
- 1 tsp baking soda
- 1 tsp bourbon vanilla extract
- 1 tbsp cinnamon
- 1 tbsp earth balance (or butter)
- walnuts (optional)
- Preheat oven to 350 degrees.
- In large bowl, combine flour, brown sugar, baking soda and cinnamon.
- In another bowl, whisk 2 eggs. Add mashed bananas, apple sauce, and vanilla extract.
- Combine wet ingredients together with dry ingredients. Don’t over-stir (mixture is supposed to be a little lumpy).
- Coat an 8″ x 4″ loaf pan with earth balance. I usually take a paper towel and spread the earth balance around in the pan to evenly coat it.
- Pour mixture into pan. Sprinkle walnuts on top to cover.
- Bake in oven for about 35-45 minutes, or until the loaf has a risen and you can run a clean toothpick or fork through it.
- Let cool for 5 minutes, then dive in! Best served fresh out of the oven (though easily store-able and you can re-heat in the oven the next day).
You can eat this with coffee or tea in the morning, as a midday snack, or for dessert after dinner. It’s very flavorful and satisfying on it’s own.. but here’s some other ways to enjoy depending on your mood.
Feeling nutty? Slather almond or peanut butter on top.
Feeling fruity? Add additional fresh sliced bananas on top or serve with fresh sliced apples.
Feeling sweet? Pretend like you’re eating pancakes or french toast, and add powdered sugar and maple syrup.