Forgiving is banana bread’s middle name. I can recommend no better recipe for playing around with new flour mixes or alternative sweeteners. Follow the basics below, and you’re going to get a delicious loaf. Now, go get some bananas and let them get freckly!
Amy’s Kitchen Coach Tips
- Gluten-free Flour Mix (this is my Cup 4 Cup knock off) or my original one with coconut flour.
- If you use flours that are not gluten-free, omit the xanthan gum. (I like a blend of half barley flour, half oat or wheat.)
- When you have bananas that are getting freckly, either make banana bread or peel them and pop them into a freezer bag to use later. Frozen bananas make great additions to smoothies, or you can thaw them and use them in this bread.
- Add 2 tablespoons ground, organic flax meal if you have it. If you do this, you can even omit the sunflower oil.
- This recipe takes nicely to alternative sweeteners. If you are going to use a liquid sweetener, like barley malt or brown rice syrup, it’s best to combine it with some granulated sweetener like unrefined cane sugar, coconut sugar, or granulated maple sugar. I recommend half and half, e.g. 1/4 cup brown rice syrup + 1/4 cup unrefined cane sugar in place of the 1/2 cup unrefined sugar in the recipe.
- Stevia works great too. Use 1 Tablespoon Stevia Fiber in place of the 1/2 cup sugar. There’s less bulk so your loaf won’t rise quite like in the photo, but it will be tasty.
- Try this bread toasted with a little butter and fleur de sel sprinkled on top. Yummy!
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