This overhaul of my mom's 1950's recipe uses gluten-free fours, coconut oil and coconut sugar. Use either a pre-blended flour or create your own. See notes at thend end of the recipe. To reduce sugar, use half coconut sugar and half monk fruit/erythritol blend.
½cupunrefined organic coconut oil, meltedplus extra to grease pan
2largeeggs
1teaspoonvanilla extract
Optional Add
½cupchopped walnuts
Instructions
Pre-heat oven to 350 degrees. Using a paper towel, grease a light colored metal baking pan, approximately 5 ½″ x 10 ½″ (14×27 cm) with a teaspoon of coconut oil.
To a medium bowl add flour, baking soda, baking powder and salt and whisk or stir to combine. To the bowl of a food processor fitted with the S blade add bananas, sugar, oil, eggs and vanilla. Pulse to combine until smooth. Add the dry ingedients and pulse until just blended.
Pour the batter into the prepared pan and bake for approximately 50 minutes. The top will feel firm to the touch and a toothpick inserted into the center will come out clean with just a few moist crumbs. Remove from the oven and cool on a wire rack for 15 minutes. Run a long thin knife or metal spatula between the pan and bread to loosen it if needed, then turn the bread out on a wire rack to cool completely before slicing. Freeze what you don’t eat within a couple days.
Notes
GLUTEN-FREE FLOUR NOTESFor Bob’s Red Mill All Purpose blend use 1 ¾ cups or 9 ounces. For the Cup4cup blend use 1 ¾ cups or 9 ¾ ounces. Add add ¾ teaspoon xanthan gum or guar gum to these as they do not have. The BRM blue bag already contains it.MY HOME BLEND FLOUR66 grams organic cornstarch, 53 grams teff flour, 50 grams sorghum flour, 25 grams sweet rice flour, and ¾ teaspoon xanthan gum. Whisk together in a bowl until combined and use in place of the 1 cup GF blend.