4 March, 2018
Classic Banana Bread (Gluten Free)
Trying to eat healthier doesn’t mean you have to give up your favorite recipes. For the recipes I don’t want to say goodbye to, I prefer to find better ingredients to swap out for old ones. I posted how I do just that with my go to Banana Nut and Seed Bread recipe on my Instagram page and had requests from you to share more. While this grain-free banana bread is delicious, sometimes you just want a piece of Classic Banana Bread. This is it!
The original version of this banana bread came from the Flour’s famous banana bread that was posted on the Food Network’s website. I have used this recipe for years and I can absolutely see why it is famous. When I used to make this recipe I would use all-purpose flour, white sugar, and vegetable oil. I stopped making if for a couple of years because I prefer not to bake with such refined ingredients. This bread is one of my husband’s favorites, so when he asked me why I didn’t make banana bread anymore I knew it was time to make a few swaps.
Eating well isn’t about giving up everything you love; it’s about finding and using better ingredients. Look for ingredients that are more nutrient-dense and less processed.
For my Classic Banana Bread recipe I only made a few simple changes. Instead of all-purpose flour, I use Bob’s Red Mill 1:1 Gluten Free Baking Flour. Many of my clients don’t do well with gluten so this flour makes baking gluten-free much easier.
When it comes to sugar in a recipe I always prefer replacements like honey, coconut sugar, or maple syrup. For this recipe I wanted it to be as close to the classic version as possible (my husband especially is pretty picky that way) so I used an organic raw cane sugar and didn’t put in as much as was called for in the original recipe. I typically cut sugar amounts in most recipes because my taste buds have adjusted over the years. The full amount of sugar in the original recipe would be too sweet for me.
Vegetable or canola oil is often used in baked goods because it doesn’t add much flavor, but the downside is that this type of fat is highly inflammatory. Coconut oil is amazing for baking but the coconut taste can be overpowering. My husband hates coconut! He can taste coconut in a recipe from a mile away. Since I make this bread for him, I had to find a solution. Enter: refined coconut oil. Generally I don’t recommend refined oils but Nutiva brand has a better refining process than others.
Nutiva Refined Coconut Oil is made though a steam-refining process. Absolutely no chemicals are used! The benefit of refined coconut oil is that it has a higher smoke point than virgin coconut oil. You can cook with it at up to 400°F (versus 350°F for virgin coconut oil).
The other benefit of the refined version is that it doesn’t taste like coconut. When I use it in this recipe my husband doesn’t taste coconut at all!
See? It is it possible to enjoy some of the recipes that you love while still making healthier choices. Enjoy!
Classic Banana Bread
Ingredients
- 1 2/3 cups Bob's Red Mill 1:1 Gluten Free Flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup organic cane sugar
- 2 each eggs
- 1/2 cup coconut oil, melted
- 4 each very ripe bananans, peeled and mashed
- 2 tablespoons coconut cream
- 1 teaspoon vanilla
- 2/3 cup walnuts
Instructions
-
Set oven to 350 degrees F.
-
Line bottom of a 9x5 loaf pan with unbleached parchment paper.
-
In a large bowl mix together flour, baking soda, cinnamon, and salt.
-
In the same bowl add sugar, eggs, oil, mashed banana, , coconut cream and vanilla.
-
Mix the ingredients together to form a batter.
-
Fold in the walnuts.
-
Pour the mixture into the lined loaf pan.
-
Bake for 1 hour - 1 hour 15 minutes until the top is golden brown and a knife comes out clean.
-
Allow to cool completely and store leftovers in an airtight container for up to 5 days.
Recipe Notes
Choose organic ingredients when possible.
5 Comments
Excited to try this!
I’ve substituted honey for the sugar before… any specific reason you chose sugar for this recipe?
Because I wanted to make this as “classic” as possible. My husband doesn’t always love recipes (especially baked goods) why I make lots of substitutions. Since this isn’t something we eat all the time the occasional organic cane sugar works best here so that it can still taste like the original!
This is great recipe, sugar cane is better that honey, but honey is more healthy.
I will bake this one also. Thanks for sharing
Can’t wait to try this ! I am like your husband … if I just TELL myself that baked goods have coconut in them, I will avoid them ! I will trust you and try Nutiva. But what about the coconut cream ?? Can I sub almond milk? Or what other option do you recommend ?
Even with the coconut cream my husband does well with the taste but feel free to replace with any milk you like.