Monday, September 6, 2010

Banana Bread

My mom's banana bread is always devoured quickly. The monkey LOVES it so much he can eat an entire small loaf in a sitting. My first batch was very crumbly. So I decided to try xanthan gum in it to thicken it up a bit. This was prior to my discovery of the corn connection with xanthan gum. I am now thinking that maybe just a bit more flour or possibly tapioca starch would help make it a bit more firm. This bread makes a lovely choice for peanut butter and jelly sandwiches.

Original Banana Bread

3 mashed, overripe bananas*
3/4 Cup butter **
1 1/2 Cups sugar
2 eggs
1 Teaspoon vanilla
2 Cups flour
1 Teaspoon baking soda
3/4 Teaspoon salt
1/2 Cup buttermilk
1/2 Cup chopped pecans (Optional)

Modified Banana Bread

3 mashed, overripe bananas
3/4 Cup butter
1 1/2 Cup sugar
2 eggs
1 Teaspoon vanilla
2 Cups Bob's Red Mill Gluten Free All-purpose flour
1 Teaspoon baking soda
1 1/2 Teaspoons xanthan gum
1/2 Cup So Delicious vanilla coconut milk

Directions: Preheat oven to 375 degrees F. Spray 2 large bread pans (or 4 small) with your cooking spray of choice. (We use Spectrum Coconut Spray.) Set aside.

In a large bowl, mix butter, sugar, eggs and vanilla until well blended. Add bananas. Add flour, baking soda, xanthan gum mixing thoroughly. Stir in milk. Bake for approximately 45-60 minutes or until knife inserted into bread comes out clean.

*Note: The monkey and his cousin watch the bananas intently, and know when they are ready to make bread. They should be mostly brown bordering on black. If I can't use them right away, I peel them into a freezer bag and store them in groups of three. Peeling before freezing makes them much easier to handle.

**Note: We haven't found a good substitute for butter that doesn't have one of his allergens. So we are keeping with butter for now.


  1. The bread looks good! You're really doing great with the substitutions. Sorry to hear there's corn in Xanthan gum or a connection. I'll be interested to see if the corn starch does the trick.

  2. This last batch looked better. Still using the xanthan gum for now while researching what might be the best alternative.

    It is tricky making substitutions and finding the right consistencies.

  3. Thank you SO much for sharing this on my "A GF Holiday: Breakfast/Brunch Roundup!"