Archive for category Recipes

The Best Banana Bread Has a Dirty Secret…

How can something that looks so delicious be lacking in one of the most vital baking ingredients ever?

It doesn’t contain any wheat.

I’m not going to write out a long story or metaphor or analogy or parable as to how I came to this recipe, or why.  If you want to know why I’m off wheat, check out my previous post.

This recipe is mostly my own.  It’s an amalgam of many different recipes I’ve tried over the years, and includes a few of my own substitutions and ideas.  By my account and those of friends and family, this recipe produces a moist, rounded, and sophisticated banana bread that, while delicate, can hold up to a variety of spreads or accompaniments without being overshadowed.

This recipe is extremely healthy, containing very little fat and a ton of protein, and is perfect as part of a gluten- or wheat-free diet, or for those trying to limit calories.  It is also great as post workout snack, acting as a good source of both complex and simple carbs, and muscle-repairing protein.

I’ve made this bread every weekend since creating this recipe.  This is a great way to use up bananas that have gone past the point where you’d eat them, but haven’t yet rotted, and I actually buy a bunch of bananas at the beginning of the week, and let them ripen until the following weekend, to the point where they are completely brown and soft, just to be able to make this.

INGREDIENTS

  • 4 tbs. (.5 stick) unsalted butter, softened
  • 2 large eggs
  • 3 large bananas (ripe to the point of nearly rotting)
  • 1 cup (about six oz.) plain or vanilla greek yoghurt, fat-free
  • .5 tsp. vanilla extract or liquer
  • 2/3 cup granulated sugar
  • 1 cup brown rice flour
  • 1 cup almond meal
  • .75 tsp. salt
  • .5 tsp. baking soda
  • .25 tsp. baking powder
  • .5 tsp. cinnamon
  • .25 tsp. nutmeg
  • Additional ingredients, such as chocolate, walnuts, or dried cranberries to taste

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