Long-Awaited Gluten- Dairy- Soy- Sugar-free Banana Bread Recipe

Well, here it is. I’ll admit, it’s not the most exciting banana bread out there (the title of this post might have already clued you in on that) but it’s great for those with sensitive babes like the beannut.

I pretty much introduced egg to her through this recipe (you can always replace egg with oil) and she did fine with it. I’m also a bit of a neurotic around white flour and white sugar … while she’s fine with gluten, I’m not, and—as a whole—I just like to avoid refined flours and sugars. I haven’t given her nuts yet, so I took those out.

The original recipe, as given to me by another momma is as follows:

2 Ripe Bananas (1 cup)
3/4 Cup Sugar
1-3/4 Cup All-Purpose Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/3 Cup Olive Oil
2 Egg Whites
1 Cup Chopped Walnuts
1/2 Tsp. Salt

Cream together oil, sugar, egg whites …. combine flour, baking powder, baking soda, and salt in a separate bowl, then mix with the wet ingredients and stir well … add bananas and walnuts.

Put in a greased 9 x 5 x 3 loaf pan and cook 350 degrees for 50 minutes until you get a clean toothpick.

Okay, well I pretty heavily modified this original recipe. Here’s the beannut tailored one:

2 Ripe Bananas (1 cup)
3/4 Cup Sugar (I replaced with 3/4 Cup of Apple Sauce)
1-3/4 Cup All-Purpose Flour (I replaced with Bob’s Red Mill Brown Rice Flour)
1 Tsp Baking Powder (Beware this has cornstarch in it for corn-sensitive ones)
1/2 Tsp Baking Soda
1/3 Cup Olive Oil
2 Egg Whites
1 Cup Chopped Walnuts (I skipped the nuts)
1/2 Tsp. Salt

Cream together BANANA oil, sugar, egg whites …. combine flour, baking powder, baking soda, and salt in a separate bowl, then mix with the wet ingredients and stir well.

Put in a greased 9 x 5 x 3 loaf pan and cook 350 degrees for 90 minutes until you get a clean toothpick.

Bob’s has great gluten-free flours and a white rice one is available; I just chose brown for no particular reason. I also learned that because of the applesauce, this takes FOREVER to bake without it seeming still raw. I can cook it for 90 minutes and still get a bit of “rawness” in it but I like it like that, gives it a moistness and I know everything is cooked. The rice flour does give this banana bread a brick-like quality and some, I realize, prefer fluffy banana bread to brick-like stuff, but you can experiment with suitable flours. I’m okay with a banana bread brick. The top will get pretty golden by the time you take it out.

I haven’t tried it, but I think it can freeze well. You might also want to experiment with muffins.

All that matters is the BeanFamily loves this bread! Hope you do too!
Feel free to let me know if you have any questions or suggestions for tweaking.
And if you have any links to your own EVERYTHING-FREE recipes, we’d love to hear them!