I haven’t made banana bread for a long time. My favourite recipe makes delicious banana bread, but it uses a lot of white sugar, white flour, and vegetable oil…ingredients that I rarely, if ever, use anymore. In fact, I do not even have white sugar in my house, and, while I have all sorts of flours (quinoa, brown rice, coconut, garbanzo bean, etc.), I do not have any wheat flour. But I had some very ripe bananas sitting on my kitchen counter…
So, I took my recipe, made some adaptations, and hoped that the end result would be palatable. I think it worked!
Here is the original recipe and the changes:
2 cups flour (I used a store-bought gluten-free flour mix)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 cup sugar (I used 1/2 cup raw honey)
1/2 cup vegetable oil (I used 1/2 cup coconut oil, melted)
2 large eggs
3 medium ripe bananas, peeled and mashed
3 tbsp milk
3/4 tsp vanilla
1. Preheat oven to 350F. Grease a loaf pan. Sift the flour, baking soda, baking powder, and salt into a bowl and set it aside.
2. Beat the sugar and oil until light and fluffy. (It never really got fluffy using the honey and coconut oil.) Beat the eggs in one at a time. Add the bananas. Beat thoroughly.
3. Gently stir in flour mixture, stirring only enough to moisten the dry ingredients and blend them in. Gently stir in milk and vanilla. (You could add nuts or chocolate chips at this point, if desired. 3/4 cup) Pour batter into pan and bake for one hour. Cool in pan 15 minutes. Remove from pan.