I recently purchased 3 cookbooks by Kelly Brozyna of The Spunky Coconut and decided to try out her Boulder Banana Bread Recipe from The Gluten-Free Baking & Desserts Book. The recipe is also posted on her blog here. I swear this stuff is held together with witchcraft & love. I made a double batch if you look at the recipe on her blog (I made 12 muffins & a loaf of banana bread)–I also made a couple of substitutions (vanilla extract for the vanilla stevia & arrowroot starch instead of tapioca flour/starch, because that’s what I had on hand) and I threw in a 1/2 cup of chocolate chips (dairy free) for good measure.
I was absolutely shocked by how well they turned out. I’ll definitely be making the recipe again (and again) and I can’t wait to try out her other recipes. I’m not going to re-post her recipe here since you can just pop over to her blog for it, but I thought I’d share my mom’s Banana Nut Bread recipe instead (decidedly not gluten- or dairy-free–no witchcraft needed!)
Mom’s Banana Nut Bread
2 1/2 C AP Flour
1 C sugar
3 1/2 tsp baking powder
1 tsp salt
3 Tbsp oil (can use melted butter or applesauce)
3/4 C milk
1 C mashed ripe banana (2-3 medium)
1 C nuts (chopped)
1. Preheat oven to 350F
2. Throw everything in a bowl and mix on medium speed for 30 seconds. Don’t over mix.
3. Bake 55-65 min or until wooden pick is clean.
Yield: 1 loaf of bread
(calculated using SparkPeople’s recipe calculator)