Banana Bread, and a bit of a song

You remember that name game everyone used to play in elementary school?  It’s also known as the Banana Song, and I just discoveredIMG_4932 that there is an actual recording of this song.

Not just a schoolyard song, folks, an actual song.

You can check it out on Youtube by Shirley Ellis, and I promise you won’t be disappointed.  You’ll also be happy to know – in case you didn’t already- that my name rhymes with banana, so I feel a certain personal connection to this song.  Still, to this day, when people ask me for a hint to remember my name, I tell them “it rhymes with a fruit.”  Usually they start wondering what kinds of names rhyme with apple or watermelon or something, but you can see the light go on when they come to banana.  I’m not afraid to admit that I was known as Allannah banana for a good portion of my childhood.

Anyways, back to baking.  Banana bread is one of the first foods I learned to make.  Growing up it was tradition to mix up some brown sugar and cinnamon to use as a middle layer in the loaf.  It took a bit of getting used to when we decided to opt out of the extra dose of sugar and just bake the banana loaf.  The recipe has also gotten considerably healthier, and over the years I think I’ve tried out dozens of different versions of it.  I had yet to make up my own gluten-free, sugar-free version, though, so last week I gave myself two challenges: make up a recipe/flour combination, and use stevia as a sweetener.  That recipe didn’t make it onto the blog, and Stevia and I are once again on the outs.  It gives all my recipes a sour flavour and strange aftertaste.IMG_5002

This morning I decided to recreate the recipe with a few tweaks, and it ended up being delicious!    It also made a huge loaf, so maybe it’ll stick around for longer than a couple days.  This recipe is also completely dairy and nut-free, so is great for potlucks or when you’re not sure of any other food intolerances or allergies. (The almond milk managed to make it into the ingredients picture somehow, though)  
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Banana Loaf
Serves 10
A fluffy, moist banana loaf made with minimal sweeteners, and nut-free!
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 15 min
Dry
  1. 1/2 cup sorghum flour
  2. 1 cup millet flour
  3. 1/2 cup tapioca starch
  4. 1 tbsp coconut flour
  5. 1/4 cup flax
  6. 1 tbsp baking powder
  7. 1 tsp baking soda
  8. 1/2 tsp salt
  9. 1 tsp cinnamon
  10. 1/2 tsp nutmeg
  11. 1 tsp ground coffee
  12. 1 tsp xanthan gum
  13. 1/2 cup xylitol (or 1/4 cup coconut palm sugar and 1/4 cup honey)
Wet
  1. 3-4 very ripe bananas
  2. 2 eggs
  3. 2 tsp vanilla extract
  4. 1/3 cup coconut oil, melted
  5. 1/3 cup applesauce
Instructions
  1. Preheat oven to 350 degrees
  2. Mix all the dry ingredients in a large bowl and whisk for a minute until well combined
  3. In a separate bowl, using an electric beater, beat the egg whites until they form stiff peaks
  4. * This helps the bread to have a light, fluffy texture and also helps it maintain any height when it rises
  5. Microwave the bananas if they are frozen and mash until there are only a few chunks left
  6. Combine mashed bananas, applesauce, egg yolks, and vanilla in a small bowl
  7. Add coconut oil to the flour mixture and stir until the mixture is dry but clumpy
  8. Mix in all the wet ingredients and blend on medium-high for 2 minutes until the mixture is well combined
  9. Grease a loaf pan thoroughly and pour the batter into the pan
  10. *Gluten-free baking tends to stick to the pan more -grease/oil/butter it well so half doesn't get left behind!
  11. Bake for 45 minutes, then check with a toothpick and add more time if necessary
Notes
  1. Cover the loaf after 30 minutes in the oven to reduce over-baking or burning the top
SweetlessWheatless.com http://www.sweetlesswheatless.com/
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