There are a few foods that nearly make me lose all self-control.. and one of them is definitely banana bread. It's almost like I smell it and go into a frenzy and could eat the whole loaf in one sitting. (Just want to put it out there that as a dietitian I totally don't condone that...)
The first time I made this recipe was in my food science lab (essentially just a glorified cooking class) in undergrad and we had to modify a recipe to make it healthier and more cost efficient. So my cooking buddy (Sam) and I adapted a typical banana bread recipe to be gluten free. Then this time I went a little bit further and made it vegan too. Bananas and applesauce both are great egg replacers, so the bread comes out very moist and fluffy- exactly how banana bread should be!
2 cups ripe mashed bananas (about 3 bananas)
1/3 cup coconut oil (melted)
1/2 cup coconut sugar
2 cups gluten free flour
1/4 cup unsweetened applesauce
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
1 tsp pumpkin spice (or cinnamon/nutmeg combo)
1/2 cup shredded unsweetened coconut
Optional: chocolate chips or crushed walnuts
- Preheat the oven to 350°F (175°C)
- In a large bowl, mash bananas well
- Add sugar, coconut oil, applesauce, vanilla, and pumpkin spice. Mix well with a wooden spoon.
- In another bowl, combine gluten-free flour, baking soda and salt and mix well
- Add half of dry ingredients to wet ingredients and mix, then add the rest and stir until mixed and a dough
- Transfer to one 8-in. x 4-in. loaf pan coated with cooking spray.
- Top with thinly sliced bananas (optional, but delicious)
- Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks.
Serving size: 1 slice | Makes 12 slices
Calories: 200 | Protein: 2 g | Fiber: 3 g | Carbs: 34 g | Fat: 10 g | Iron: 9% RDA