Banana Bread :: Gluten, Egg, Dairy, and Nut Free

I am convinced everyone should have a good banana bread recipe.

It was one of the first things I learned how to make when I left home for college because it was like having a little piece of home with me! It is also a super resourceful way of using bananas that have gotten too ripe. A few other simple ingredients and you have a great breakfast addition!

I can’t tell you how many banana breads I have made over the years to make one that reflected not only the taste I remember from home, but also the texture. Once I went gluten free and committed to using cleaner ingredients, I had to change up the recipe I had been using.

I spent a period of time grain free for gut healing and while grain free banana breads taste pretty good, the texture was always on the drier side since coconut flour is quite dense. Once I was able to handle grains again I created a recipe similar to this but with eggs. I now have a nephew that has a severe egg allergy so I like to have staple recipes like banana bread figured out egg free! It was pretty easy to make banana bread egg free since bananas make great binders – just take out the eggs, and add a couple more bananas! It works great!

So here is my family’s banana bread! Dump everything into a blender or food processor, into a loaf pan, and into the oven! SIMPLE!

Tips:

• I usually slice the whole loaf and freeze some –quick pull out addition to breakfast or lunch! You could also do a double batch if you have enough bananas and just freeze a whole loaf.
• Ever see those over ripe bananas go on super sale at the end of the week at your local grocer? GRAB THEM UP! Bananas are a pretty frugal fruit anyway, but when they are even cheaper after they go too ripe at the store, you can double up some banana bread loaves for the freezer for cheap!
• I usually serve banana bread with our breakfast. I spread coconut butter or butter on the banana bread and serve it with raw milk and a fried egg or bacon. It is also a great option for adding onto lunch. Especially if you are a gluten free house, GF breads at the store are pricey and just not in our budget. Banana bread is a fun option to take the place of a sandwich here and there.
• You really could do this up on a school morning. The night before get the loaf pan buttered and get all the dry ingredients measured out. In the morning just add the wet ingredients to the blender, add the dry, and into the loaf pan! It can bake while everyone gets ready for school!
• This a great one to quick do up for a new mama that you know! Bring her over a frozen loaf for her freezer *before* baby comes! That way she has something quick to pull out during those first days with baby.
• You can get sorghum flour, tapioca flour, and white rice flour on Amazon – usually this is the cheapest for me, although I price check occasionally at our local health food store and sometimes it is better there.

Let me know if you try it out and if it passes the kiddo test!

This post was shared at Real Food Wednesday, and Allergy Free Wednesdays!