Just like the classic banana bread recipe below, I’ll make this entry quick and easy to read. I developed it because when I want to make a quick bread, I don’t want to wait for butter to come up to room temperature.
The the real story on banana bread recipes
It’s always the day you forget to take butter out of the fridge in the morning that you’re dying for something dense and delicious by 2pm. Well, no need to cream the butter and the sugar in this one. It’s the good old standby of mixing the wet ingredients with the dry. Quick and simple. No waiting, no worries. The creaming method is great for adding a light airy texture to delicate cakes and even cookies.
You simply just don’t need it for most quick bread recipes that call for baking powder or baking soda. These chemical leaveners get the job done minus all the
elbow grease time spent staring at your mixer paddle.
Special diet flour substitutions
This particular banana bread recipe – because it contains eggs for structure – can easily be made gluten-free. With the use of a 1:1 replacement flour, such the one from Bob’s Red Mill, you’ll be gluten free before you know it. I’ve even made the recipe using the same measure of almond flour, and was surprised at how well it turned out. Now don’t get me wrong – it was a different texture entirely – but my son who was on the GAPS diet at the time loved it. And the rest of us snuck a piece when he wasn’t looking. It was banana bread, after all.
A word about sugar
In our house, these days (as of the year 2018), we tend to adhere 80% of the time to what you’d call a Paleo diet: light on the starch, heavy on pastured proteins, vegetables and fruits. This type of diet will change the way you look at added sugar, and at times feel like you’re backed into a corner when it comes to baking. Have no fear, I have a (not so secret) tip.
How to substitute honey for sugar
You can easily replace processed sugar with honey or maple syrup in any recipe. And by all means, we all should most of the time. Honey specifically is twice as sweet as table sugar, but brings loads of great nutritional properties. Especially if you use raw, unfiltered honey.
To sub honey in place of a blood sugar spike, use half the amount. Cup of sugar? Half a cup of honey. Trust me, you won’t miss the sugar, not among all that banana flavor. And your insulin levels will thank you.Print
Quick and easy – mix the wet, mix the dry together, mix them all and voila! you’ve got yourself a batter destined for the oven in ten minutes flat. I let bananas headed for bread blacken in the fridge before baking day, the riper the banana the more intense the flavor will be. You’ll also buy yourself some free natural sugar with riper bananas, and can lighten up on the measure of added sugar in the bread. No brown spots, no bread!
3 ounces unsalted butter, melted
1¼ cup all-purpose flour (or gluten free or almond flour)
½ teaspoon kosher salt
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fresh grated nutmeg
2 large, ripe bananas
¼ cup granulated sugar
½ cup brown sugar, packed (dark or light)
2 large eggs
1 teaspoon vanilla extract
2 tablespoons organic or cultured or homemade sour cream
¼ teaspoons lemon (or orange!) zest
Prepare the deck
Preheat oven to 350° F. Fully grease an 8 or 9-inch loaf pan, or ready a cupcake pan with paper liners.
Melt butter and set aside. In a large bowl, sift together flour, salt, baking powder and baking soda. Add nutmeg to bowl and stir with a whisk until well mixed.
In a medium bowl, mash bananas with a fork or potato masher, until only small lumps remain. Add both sugars, eggs, vanilla, sour cream, melted butter, lemon zest and whisk vigorously to combine. Add wet ingredients to dry and mix until the batter is smooth (over-mixing will lead to a tough loaf). Batter will be thick.
Bake it up!
Scrape into loaf pan, sprinkle with large crystal sugar (or regular granulated) and bake for about 50 minutes or until toothpick comes out clean. If using a 9-inch loaf pan, cooking time will be slightly less, and muffins generally take 18-20 minutes. The toothpick test is your friend everytime, or a crumb that bounces back when touched lightly with your finger.
Cool bread in pan for 10 minutes, and then transfer to wire rack and cool completely… if you can wait that long.
Don’t overmix! That little friend called gluten hiding in wheat flour will turn foe on you with too much mixing. Combine the wet and dry ingredients completely, then drop that spatula like it’s hot.
For GAPS (Full not Intro) Diet: Replace the all purpose wheat flour with almond flour, and the total sugars with half the amount of honey. For true GAPS, eliminate the baking powder and use 3/4 teaspoons of baking soda along with 1/2 teaspoon of white or apple cider vinegar.
For Paleo: Substitute the all-purpose wheat flour with an equal measure of almond flour + 1 tablespoon of tapioca starch. Or use a branded Paleo flour, like Bob’s Red Mill. Replace the sugar with half the amount of honey.
Keywords: banana bread recipe, gluten free banana bread, Paleo banana bread, GAPS diet banana bread