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March 13, 2013 | Uncategorized
I’m still going strong with this gluten free thang (see brownies from a few weeks ago) and feeling better than ever! I never get too full and I tend to overeat way less. I still crave bready/desserty type dishes so I made this gluten free banana bread for breakfast last weekend and OH MY GOD was I impressed. My husband said it was the best breakfast I have ever made. Plus I used no sugar and no dairy. I thought it was too good to be true but it’s not. I definitely recommend this recipe to the gluten free crowd. It’s a gem!
I looked up a bunch of recipes online but decided to create one of my own (very scary with baking) using the general ratios that I found. It is super moist, super flavorful, and super healthy. #winning.
Note: Although there is no actual processed sugar, there is honey/agave in this recipe. They are sweeteners! You can also use coconut palm sugar which has a much lower glycemic index than any other sweeteners that I know of.
Ingredients:
-1 cup almond meal
-1 cup sorghum flour
-1 tspn baking soda
-1/4 tspn salt
-4 eggs
-4 ripe bananas, mashed
-1/2 cup agave nectar or maple syrup
-1/2 cup applesauce (unsweetened)
-1/3 cup grapeseed oil
-1 tspn vanilla extract
-1/2 cup chopped walnuts
Directions:
-Preheat the oven to 350 degrees.
-In a medium bowl, combine the flour, almond meal, baking soda and salt.
-In a large bowl, whisk the eggs, bananas, agave/syrup, applesauce, oil and vanilla.
-With a hand mixer (on low), stir the dry ingredients into the wet ingredients until well mixed.
-Transfer to a 8″ x 4″ loaf pan coated with cooking spray/oil.
-Bake at 350 for 45-55 minutes or until a toothpick inserted near the center comes out clean.
-Cool for 20 minutes in pans before serving
-Enjoy!
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Comments
Taylor said:
Aren’t eggs dairy?
3.13.13 · Reply
Julia Dzafic said:
Great question, Taylor! I get that all the time. No, eggs are not dairy because they are from chickens. Dairy is considered something that comes from cows, goats, or sheep. Milk products, essentially.
See AlsoSweet Potato Fries Recipe | The Gracious Pantry | Homemade FriesNational Johnny Appleseed Day - March !! - Apple RecipesAnti-candida, sugar-free, gluten free, soy-free, egg-free, vegan Greek Inspired Breakfast Scramble RecipeStuffed Cabbage Rolls - Aunt Bee's Recipes3.16.13 · Reply
Kelly said:
I am making this now, had to make a minor adjustment as I didn’t realize until it was too late that I had no applesauce….fingers crossed
3.19.13 · Reply
Kelly said:
The banana bread turned out great!
3.19.13 · Reply
Natalie said:
Is this Vegan friendly? I’m thinking about making it for my English teacher’s birthday 🙂
3.20.13 · Reply
Julia Dzafic said:
This recipe has eggs in it so technically not vegan. However you could substitute more applesauce for eggs if you want! Let me know how that goes 🙂
3.21.13 · Reply
Natalie said:
Ok thanks! I’ll try it out sometime! 🙂
3.21.13 · Reply
HissAndTell said:
I’m super eager to try out this recipe. I’ve been craving banana bread of late.
3.25.13 · Reply
Cate said:
1/2 cup maple syrup = 100 grams of sugar
1/2 cup agave syrup = 120 grams of sugar
Heck , even 4 bananas = 60 grams of sugarNot sure where the “sugar free” moniker comes from.
4.11.13 · Reply
Julia Dzafic said:
Very good point, Cate! I think I should have kept it at just “dairy” and “gluten” free. What I meant was that I didn’t use any processed white sugar but there are definitely sweeteners in here. I will add a disclaimer now. Thank you for bringing this up!
4.11.13 · Reply
Tyrant Fluffy Pants said:
The flours also contain sugar, in the form of carbohydrates.
12.23.15 · Reply
Cindy Ehrenholz Carlson said:
I made these as muffins and they turned out lovely! I even goofed up and used 1 tbsp baking powder instead of 1 tsp baking soda and they were still perfect!
5.15.13 · Reply
Kate Wilson said:
I made this yesterday and its absolutely delicious. I haven’t had banana bread since going Gluten Free! The only problem I had was that it was a little too moist. How do I fix that?
8.1.13 · Reply
Tyrant Fluffy Pants said:
I would cut it open in a few parts and bake it for 18 more minutes.
12.23.15 · Reply
Leslie said:
First of all, thank you so much for the recipe. I love banana bread so I was on the hunt for a recipe that didn’t have about 80 different expensive flours. On top of that I am also trying to be conscious of the type of flours that are used, as I feel like white rice flour, potato flour, things like that don’t exactly seem the healthiest alternatives, so this recipe really interested me. However, it has a weird consistency. Something about it is still good, but it’s not the same. And I realize you can’t really 100% replace the “real thing” when it comes to gluten free baking, but I think when it came down to it, I think the taste and consistency was almost too eggy? I didn’t realize it until my boyfriend mentioned it, and knowing that the recipe calls for FOUR eggs, I realize he might be right. Do you have any suggestions? Maybe cut down an egg and put more apple sauce? Or I used light agave nectar, and didn’t know if that was too light of a sweetener to cover the flavor? AND … I was impatient and my bananas were not the ripest. Could those have been the issue?
Anyway, once again, thanks for the recipe!
2.9.14 · Reply
Tyrant Fluffy Pants said:
Yes. Impatience and bananas definitely your issue. I used bananas that were bruised, black, incredibly spotted…and it was the best decision ever. And this recipe was divine. I also used canola oil, though…
12.23.15 · Reply
Tyrant Fluffy Pants said:
I made this recipe and it was SO tasty. SO tasty!!! I’ll tell you guys what I did exactly:
Everything exact measurements (took great efforts to make sure measurements were exact)
Bob’s Red Mill flours
Arm/Hammer Baking Soda
Salt with iodine
X-L vegetarian-fed eggs
REALLY ripe bananas, like disgustingly soft, and I cut off bruised parts/ends. I also peeled away those rough parts on the banana. And did away with the peel. I mashed them really good with a spoon. Really mashed them well.
To get 1/2 cup of agave (lite), I put in an overflowing amount so I could make sure all the half cup would get in. If I had not done this, I would not have gotten the sticky amount that was clinging to the measuring cup. So, I made up for this with an overflowing amount. Just enough to make up for what would otherwise cling.
I used chunky, natural applesauce. I do believe it was lightly sweetened. Got it from Costco.
Canola oil. Had no grapeseed oil because mine expired.
Kirkland Vanilla extract
Fisher’s walnuts; I did not chop them fine; I simple got chopped-ish walnuts from the bag.
And then I basically followed directions REALLY well. Made sure all that needed to be combined was REALLY combined.
I baked it 55 minutes in a glass casserole (loaf-shaped). Coated it with Pam.12.23.15 · Reply
Leslie said:
I must have done something wrong. I did substitute the eggs for flax eggs, but I cooked this thing for 58min and it is still raw in the middle 🙁 I don’t want to cook it for any longer because the top is starting to burn. Next time I will make muffins out of them, then maybe the center will cook?
12.5.19 · Reply
