Banana Bread, two ways

I used to eat a lot of banana bread as a kid. It was one of my mom’s go-to recipes. Sometimes I would eat it three times in one day, for breakfast, snack and dessert. So nostalgia motivated me to try to re-create her banana bread, albeit a gluten-free, dairy-free and refined sugar-free version.

Of course, it had to taste just as good.

It took me a few weeks of experimenting, but I got it down pat! But then life happened, and I stuck it in my ‘to post on my blog’ file and promptly forgot all about it. Six months later, I had a hankering for banana bread again (I seem to be feeling nostalgic a lot lately), and not remembering I had already created a recipe, created another one.

Hence, Banana Bread, two ways.

So once I realized it, I had to host a bake-off, to see which one to post. My kids were my official taste-testers. The results were split. Two of them liked the Banana Bread #1 better, and two of them liked Banana Bread #2 better.

So, what’s the difference between the two recipes? Well, the first one is a fluffier, spicier, version, bursting with the flavours of fall. More bread-like. The second one is moist and sweet. More cake-like. I personally liked them both equally. So choose the one that appeals to you the most, or the one that you already have the ingredients for.

Or, you can always make both! If your household is anything like mine, they will both be gone in about two days anyway. If you do try both recipes, post a comment below and let me know which one you preferred. Better yet, post a photo!

Banana Bread 1

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Ingredients

• 3 ripe bananas, mashed
• 1/2 cup coconut sugar
• 2 eggs
• 1/4 cup coconut oil, melted
• 1/2 cup oat flour
• 1/2 cup brown rice flour
• 1/4 cup arrowroot flour
• 1/4 cup sorghum flour
• 1/4 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/3 cup walnuts
• 1/3 cup dairy-free chocolate chips
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger

Instructions

1. Preheat oven to 325 degrees F.
2. Combine the bananas, sugar, eggs, vanilla, and oil in a food processor and mix well.
3. In a separate bowl, combine the oat flour, brown rice flour, arrowroot flour, sorghum flour, salt, cinnamon, and baking soda.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold the walnuts and chocolate chips into the batter.
6. Pour the batter into a greased loaf pan.
7. Bake for about 65 minute.
8. Remove from oven and let cool on a wire rack.

Banana Bread, two ways was last modified: January 15th, 2017 by Michelle