Banana Bread was always a staple at my house. The smell and taste make me feel at home! I’ve never liked anyone’s banana bread as much as I love my mom’s. As a kid, I knew something just wasn’t “right” about other breads. As an adult, I know the difference: mom’s is sweeter. And not in a metaphorically, i-adore-my-mom-and-she-adds-sweetness-to-any-dish kind of way (although she does). It is actually sweeter.
I’ve made a lot of sugar-free banana breads in the last year. Most were okay, a few were failures, and this one was JUST like mom’s. So, if you’re interested in baking sugar-free banana bread, and you like it sweet, you’ve come to the right place. And, as always with us, it is also gluten-free!
- 1 stick of Butter (113.5 grams)
- 1 1/2 cups Coconut Sugar
- 2 Large Eggs
- 2 cups of gluten-free flour mix (I used Pamala’s flour mix this time; last time I used 1/2 cup soy flour, 1/2 cup Orgran all purpose mix and 1 cup sweet rice flour)
- 1/4 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1 tsp Salt
- 1/4 cup Buttermilk (I use milk with a little vinegar in it)
- 1 cup Mashed Bananas
- 1/2 cup Chopped Nuts (I use pecans)
- Preheat your oven to 350 degrees F. Grease your loaf pans (or you can make muffins, but bake it a shorter time.)
- Cream together the butter and coconut sugar with a mixer until fluffy.
- Beat in the eggs thoroughly.
- In a separate bowl, mix together the flour, baking powder, baking soda and salt. (We’ll call this the dry mix, though “Ralph” would be much less boring!)
- In a separate bowl, mix together the bananas, nuts and buttermilk. (We’ll call this the wet mix.)
- Add a little of the dry mix (Ralph) to the original bowl and beat it. Now add a little of the wet mix and beat it into the original bowl. Continue alternating and mixing until all ingredients are combined well.
- Put your batter in your pans (not more than 1/3-3/4 full) and into the oven!
- Bake around 40 minutes or until they are brown and a toothpick comes out clean.