Today is Day 3 with no sugar. I’m doing fantastic!
The recipe I want to share with you all today has sugar. I have not eaten my gluten-free banana bread for a couple of weeks now, though. Oh how I’m missing on it today! My recipe is a combination of my grandma + Ryan’s grandma’s homemade banana bread. There are 2 main differences in mine:
- Mine is gluten free.
- The original recipe called for 1 c. sugar. I cut mine in half. The second time I made this, I took it down to 1/4 c. sugar. And for the record, it still tasted phenomenal and sugary!
That is my tip on sugar for today: You will likely never need as much sugar as an original recipe calls for. You don’t have to skimp on the sugar and replace it with a nasty substitute like Equal or Splenda, but instead you can simply just cut the overall amount of the real sugar you put in.
I’m confident you will love this recipe!
Ingredients
- 3.5 very ripe bananas
- 1/2 c. sugar
- 1/2 c. ghee butter (or any butter)
- 1.5 c. Bob’s Red Mill All Purpose Gluten-Free Baking Flour
- 1 tsp xanthan gum
- 2 eggs (I only used the yolks)
- 1 tsp vanilla
- shredded coconut (optional)
Instructions
- Mix all ingredients together, making sure that it’s smooth, but not overly mixed.
- Let it stand for 10 minutes in a greased loaf pan. (Side note: While it’s in the greased loaf pan, add in your shredded coconut to a portion of the bread by sprinkling off a section and mixing it in with a toothpick. I didn’t want my whole loaf done this way because I wasn’t sure if Ryan would like it or not, so I just chose a small section!)
- Heat oven to 350 degrees.
- Bake the bread for 45 minutes to an hour.
REALLY like this recipe? Make sure to give it a 
to remind your awesome self of it later!
Very Ripe Bananas
Gluten-Free Banana Bread Batter
Gluten-Free Banana Bread
Gluten-Free Banana Bread served with Coffee
Sarah,
Have you ever tried to replace the sugar with either truvia which has a lower glycemic index or even coconut syrup?
Hi Judy! No, I don’t think I’d use truvia or stevia in my banana bread, BUT coconut syrup maybe! That banana bread used a little shredded coconut and was super awesome! Thanks for the suggestion!
Never worked with xantham gum. Looks like a mighty tasty bread! I love Bob’s Red Mill products. Pricey but great quality.
Christine – Xanthan Gum has been my miracle ingredient in making my gluten-free items thicker. I have used it in a million ways. I strongly recommend it:)