Recently, I’ve discovered that eating raw bananas makes me unbelievably queasy. I’m not heartbroken; I don’t love bananas. But banana bread is a whole different story.
Banana bread is a transcendental food. It’s breakfast, dessert, snack – whatever you want it to be. It’s endlessly customizable and pretty hard to mess up.
This iteration of banana bread manages to be paleo, gluten free, and easy to adjust for vegans. I will preemptively apologize for how short it looks – I wish I had a smaller loaf pan at my disposal. Or you could just increase the ratios of the recipe. That works too.
- 1.5 ripe bananas (I used frozen and thawed, which actually worked very well)
- 2 eggs
- 2 tablespoons (or to taste) maple syrup, honey, or sweetener of choice
- 1 heaping tablespoon of nut butter
- 1 teaspoon vanilla extract
- 1/2 cup gluten free flour of choice (I used Bob’s Red Mill GF All Purpose)
- a healthy dash of cinnamon
- 1/2 teaspoon baking soda
- pinch of salt
- add-ins: coconut flakes, chocolate chips, walnuts/other nuts, flax seeds, drizzle of nut butter on top
Preheat your over to 350 degrees and grease a loaf tin. Mash the bananas and eggs together, then add sweetener, nut butter, and vanilla to that. Proceed to add the rest of the ingredients and mix until a batter forms. I find I don’t need to be too precious with how I mix my banana bread ingredients; it’s a pretty resilient recipe. Put in the loaf tin and bake. Mine took about 25-30 minutes but you’ll need to extend the time if you’re going to make a bigger batch. My baking MO is to set the timer for 20 minutes and then just keep adding 5 more onto the timer. Not ideal, but there’s a reason I never went to pastry school.