Who doesn’t love banana bread?
It is something that brings back warm childhood memories of being at my friend Allison’s house, where her mom use to make the best banana bread.
Moist and sweet with a crispy top.
Unfortunately, her recipe doesn’t work with our food sensitivities, so I had to come up with my own amazing gluten free, nut free banana bread.
Since going gluten free three years ago, I have been trying out different combinations of ingredients looking for the perfect outcome. A slight touch of sweetness, a good amount of moisture and that it holds together, a big feat in gluten free baking.
We eat a predominantly Paleoish diet (especially for me to manage my RA) but most Paleo baked goods are created using nut flours, which doesn’t work for us since my daughter has a severe nut allergy.
Today, I needed an easy snack for my girls to eat before karate and the 4 overripe bananas in our fruit bowl were calling to me to use them. I usually make banana chocolate chip muffins but I was feeling inspired today (and wanted to procrastinate) so I decided to give banana bread another try.
To my surprise, it turned out to be the most amazing gluten free, nut free banana bread I have ever had!
Thumbs up from both my girls, phew!
Otherwise, Brad would be eating it all.
I decided to use a mix of flours, this time, sorghum, buckwheat, arrowroot, and coconut. Seems like the perfect combination because this bread is moist, holds together beautifully and has the right amount of density.
And as a bonus, the top came out crispy.
So, if you are looking for a gluten free, nut free banana bread, this is the one to try.
Amazing Gluten Free, Nut Free Banana Bread
Ingredients:
1 cup of boiling water
1/2 cup of dates, pitted and chopped
4 ripe bananas
1/2 cup of full-fat coconut milk (I use Native Forest bramd since it is BPA free)
4 organic eggs
1 teaspoon of pure vanilla extract
3/4 cup of coconut sugar (use 1/2 cup if you don’t want it too sweet)
1/2 cup of sorghum flour
1/2 cup of buckwheat flour
1 cup of arrowroot flour
3 tablespoons of coconut flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1/4 teaspoon of ground nutmeg (I buy the whole nuts and grate them on a zester as I need)
1/3 cup of butter, melted
Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, combine the dates and boiling water and let sit for around 10 minutes or until the dates are soft.
- Prepare a 9×5 loaf pan by greasing it with butter or coconut oil. Make sure to get the top of the pan and all the grooves.
- In a large bowl, add the coconut milk, eggs, vanilla, bananas, coconut sugar and softened dates, mix using a hand mixer to get a smooth consistency.
- In a separate bowl, add the sorghum flour, buckwheat flour, arrowroot flour, coconut flour, baking soda, salt, and nutmeg.
- Gently add the dry ingredients to the wet ingredients and mix until just combined.
- Add the melted butter and stir.
- Pour the batter into the prepared loaf pan and bake in the oven for 1 hour. Check to see if the banana bread is done by inserting a toothpick into the middle of it. If it comes out clean, then it is done, if not put it back in for 10-15 minutes.
- Let cool on a cooling rack and enjoy with some grass-fed butter.
