Banana Bread Recipes

I love banana bread. It is loved by young and old, goes with any meal or just as a snack, and is pretty darn easy to make. You can easily double or triple the recipe below and freeze one of the loaves for later use, as long as you wrap it securely.

Banana Bread Recipe

• ½ cup butter, melted
• 1 cup white sugar
• 2 large eggs
• 1 ½ teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1/3 cup low fat sour cream
• ½ cup chopped walnuts (optional)
• 2 medium ripe bananas, sliced then smashed

1. Preheat oven to 350 degrees. Grease a nine by five inch loaf pan.
2. In a small bowl, stir together the melted butter and the sugar. Add the eggs, one at a time, and vanilla extract, and mix until well blended. Set aside
3. In a large bowl, combine the flour, baking soda and salt until well mixed. Gently add the butter mixture into the flour mixture and blend until smooth.
4. Slowly fold in the low fat sour cream, chopped walnuts and bananas. Spread the batter evenly into the greased loaf pan.
5. Bake at 350 degrees for about one hour, or until a toothpick or fork inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a cooling rack to continue its cool down.

Variations on Banana Bread

Raisins and or cranberries are a nice addition to this yummy banana recipe as well. Start by adding ½ cup of each and sprinkle more in if that is not enough for your liking, as it is always easier to add more than to take some away. Also try experimenting with some spices such as cinnamon or cloves when making your own banana bread. For instance, adding a teaspoon of cinnamon when mixing the dry ingredients together will give a zip to your finished bread. But keep in mind that if you do decide to add the aforementioned raisins or cranberries, the bread is getting sweeter and sweeter so start slowly when adding your spices as to not overdue it.

Store your banana bread in a bread box, in a plastic bag, or in a brown paper bag, all of which will help preserve the life of your bread. However, since this particular banana bread does not have any preservatives or other additives to make it last longer, you should plan on getting your fill of banana bread within a week’s time to ensure the freshest taste.

Bananas are grown in 132 countries worldwide, making them one of the world’s most popular fruits. They are high in potassium and in vitamins A, B6, and C, and are also a good source of fiber. Banana bread is a great way to use up bananas that have gotten too spotty and overripe to eat out of hand. If you’re not going to use the bananas right away, you may freeze them, either in the skin or peeled and in a plastic bag. Allow them to thaw completely before using.

This base recipe is quite simple, and comes together very quickly. It is followed by four fun variations for when you want a change of pace.

Classic Banana Bread

• 1 1/3 cup unbleached all-purpose white flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/3 cup butter
• 2/3 cup sugar
• 2 large eggs, lightly beaten
• 2 very ripe bananas, mashed (about 1 cup)
• 1/2 cup walnuts or pecans, coarsely chopped

Directions:

1. Have all ingredients at room temperature (68-70F). Position rack in lower third of oven and preheat oven to 350F.
2. Grease at 8 1/2 x 4 1/2 (6 cup) loaf pan and set aside.
3. Whisk together thoroughly the flour, salt, baking soda and baking powder in a small bowl.
4. In a large bowl, beat the butter and sugar together on high speed until lightened in color and texture.
5. Beat in the flour mixture until blended and the batter is the consistency of brown sugar.
6. Gradually beat in the eggs.
7. Fold in the mashed banana and chopped nuts until just combined.
8. Scrape the batter into the greased loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick comes out clean.
9. Let cool in the pan for 5-10 minutes before unmolding to cool completely on a wire rack.

Tropical Banana Bread

Replace the 1/3 cup butter with a 5 ounce can of coconut milk, and add 1/3 cup diced or crushed pineapple and/or diced mango in step seven. Sprinkle top of loaf with 2 tablespoons unsweetened shredded coconut and bake as directed above.

Chocolate Banana Bread

Replace the 1/2 cup walnuts with 1/2 cup dark or semisweet chocolate chips. Bake as directed above.

Vegan Banana Bread

Replace the 1/3 cup butter with 1/3 cup vegan margarine or with a 5 ounce can coconut milk. You may omit the eggs completely, since the bananas themselves do work as a binding agent, but the bread may come out a bit more crumbly than usual. You may also replace the two eggs with 3 teaspoons Ener-G Egg Replacer mixed thoroughly with 1/4 cup warm water. Bake as directed above.

Hearty Banana Bread

Replace 1/3 cup of the unbleached all-purpose white flour with 1/3 cup whole wheat flour or whole wheat pastry flour. Add 1/4 cup ground flax seed and 1 teaspoon cinnamon in step three. Add 1/3 cup dried fruit (raisins, currents, diced dates, chopped apricots, etc., in any combination) to step seven. Bake as directed above, although with the increased fiber content of this recipe it may bake up more quickly, so start checking it after 40 minutes.

Low Fat Banana Bread Recipe

Most banana bread recipes use butter to make the bread moist. This recipe uses non-fat buttermilk as a moist and tasty alternative. Feel free to add 1/2 cup chopped walnuts if you like.

Ingredients:

• 2 large eggs
• 3/4 cup sugar
• 3 large ripe bananas, mashed
• 1/3 cup nonfat buttermilk
• 1 Tbsp. canola oil
• 1 Tbsp. vanilla
• 1 cup all-purpose flour
• 3/4 cup white whole wheat flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt

Preheat oven to 325 degrees. Spray a loaf pan with nonstick cooking spray. Beat eggs and sugar together in a large mixing bowl using an electric mixer. Whisk in bananas, buttermilk, oil and vanilla. Sift together flours, baking powder, baking soda and salt in a small bowl. Fold into wet ingredients.

Makes 16 slices.

Per slice: 130 calories, 2 g fat (0 g saturated), 27 mg cholesterol, 36 g carbohydrate, 1 g fiber, 3 g protein, 1% Vitamin A, 2% Vitamin C, 5% calcium, 5% iron

Banana Nut Bread

Banana nut bread is a delicious treat to serve at breakfast, brunch, tea parties and bridal showers. Leftovers can be make into a decadent French toast. This recipe makes two loafs of banana bread. Each loaf can be cut into 10-15 slices. This recipe can easily be cut in half, to make a single loaf of banana nut bread. Serve the warm banana bread with a bit of sweet butter or softened cream cheese if desired.

Ingredients for the Banana Nut Bread

• 12 tbsp unsalted butter - room temperature
• 1 ½ cups light brown sugar - packed
• 1 tsp vanilla extract
• 2 eggs
• 3 cups ripe bananas - mashed (approximately 6-7 bananas)
• 2 ½ cups all-purpose flour
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 cup pecans - chopped

Directions for the Banana Nut Bread

1. Preheat the oven to 325°.
2. Spray two loaf pans, each 9 inches long by 5 inches wide, with non-stick cooking spray.
3. In a large bowl, beat together the butter and sugar, using an electric mixer.
4. Add the vanilla, eggs and bananas.
5. Beat at medium speed until well blended, occasionally scraping down the sides of the bowl with a spatula.
6. In another bowl, sift together the flour, baking soda and salt.
7. Add the dry ingredients, to the bowl of wet ingredients and blend at medium speed until all the ingredients are mixed together.
8. Add the pecans, and mix in with a spoon or spatula.
9. Divide the banana bread batter evenly between the two loaf pans.
10. Place the pans in the oven and bake for approximately 60 minutes, or until a knife inserted into the center of the loafs comes out clean.
11. Cool the pans for approximately 20-30 minutes before removing the banana bread.

Banana Nut Bread French Toast

This is a great way to use up any leftover banana bread.

Ingredients for the Banana Nut Bread French Toast

• Leftover banana bread sliced into ½ inch thick slices
• ½ cup milk
• 3 eggs
• ½ tsp vanilla
• ½ tsp cinnamon
• 1 tbsp unsalted butter
• Maple syrup

Directions for the Banana Nut Bread French Toast

1. Spray a large frying pan or skillet with non-stick cooking spray.
2. Place the pan over medium low heat.
3. Whisk together the milk and eggs in a medium mixing bowl.
4. Whisk in the vanilla and cinnamon.
5. Add the butter to the skillet.
6. Dip each slice of banana nut bread into the batter, being sure to coat both sides.
7. Once the butter is melted, place the banana nut bread into the frying pan.
8. Cook each side of the banana nut bread until golden brown.
9. Serve the banana nut bread French toast with additional butter, if desired, and drizzle with some of the maple syrup.

Banana Bread Loaf Recipe

Banana Bread is a classic American Cake and goes well at any time of the day. Try a slice at breakfast, served with a strong coffee, alternatively banana bread can be served with an afternoon tea or as a pudding with custard.

However, the banana cake is severed, the beauty of the recipe is that it is simple to make and the whole process takes less than an hour and 15 minutes to complete. This is a great beginners recipe for cake making and an ideal way to get children and novices into the hobby of home baking.

Banana Bread Loaf Recipe – Ingredients Required
Note on the ingredients – For best results, the bananas used should be extremely ripe, this is a great way to use up fruit which would ordinarily be all but inedible. Do not be scared to use bruised and ugly looking specimens.

• 270g Brown sugar
• 2 Medium eggs - Free range preferably
• 1 Whole banana - the riper the better
• 280g Plain flower
• 140g Unsalted butter
• 1 tsp Baking powder
• 1 tsp Ground cinnamon
• 1 tsp Ground ginger
• 1 Handful of currents – soaked in rum or brandy (Optional)

Banana Bread Recipe – Method for Making a Banana Cake

1. Preheat an oven to 170C and grease a medium sized loaf tin with butter
2. Place the sugar and eggs in a bowel and whisk until mixed, squeeze the banana into the mixture and add the currents, then continue to whisk until a smooth consistency is achieved
3. Add the butter and spices to the mixture and continue to whisk until the mixture is again of a single consistency
4. Sift the flour and baking powered into the mixture, fold the mixture with a spatula until sufficiently aerated.
5. Once mixed, pour the cake mixture into the loaf tin and bake for approximately one hour
6. Once the cake has been cooked, allow the loaf to cool for at least ten minutes before attempting to remove from the tin. Failure to allow sufficient cooling time may see the inside of the cake separating from the outer “crust”.

Whilst this is the basic recipe for a banana bread, the recipe can be easily adapted to personal tastes. Consider adding additional fruit elements, such as lemon or orange zest or experimenting with different spices, such as nutmeg or a dash of vanilla. Alternatively, one may consider decorating the cake with icing or adding a filling once the loaf has been baked.

Banana Nut Bread plus Carrots

Bananas go bad fast. So when they're going brown, don't throw them away. Stick them in the freezer for the day you whip out this recipe! And carrots? Everyone has a few carrots laying around, but what child voluntarily wants to eat them? One tactic is to hide the healthy stuff in something not-too-sweet and yet still tempting. Remember that bananas are high in iron and potassium and carrots in beta-carotene and Vitamin B. Eating well goes hand-in-hand with good flavor. And even better, this is a recipe that's easy enough for kids to help make. There's nothing better than baking at home, learning to be independent rather than buying processed, packaged muffins and breads at the market.

This bread is compact/dense in texture but not heavy. It's moist, full of flavor and one slice is already quite filling. And with a fruit and vegetable as its star ingredients, this is a perfect option for snacking, paired with a glass of milk (kids and adults welcome) or hot tea.

If you want to modify the recipe to suit your desires, substitute white flour with wheat, or even a half cup of rolled oats to boost it's fiber factor. Add 1/2 cup of grated apple instead of banana or add ginger to the cinnamon addition. Sprinkle some flaxseed (the "wonder food" high in fiber and Omega 3) into the dough before baking and no one will ever know!

Plus, this is also a wonderful recipe to keep in the freezer for guests. Just pull out the frozen bread (wrapped well in plastic wrap) the night before and come morning you'll have a delicious homemade breakfast option.

Banana Carrot Nut Bread:

• 2 cups white flour (or 1 wheat 1 white)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/3 cup oil (vegetable or e.v. olive*)
• 2 eggs
• 3/4 cup white sugar
• 1.5 cups shredded carrot (measured loosely in measuring cup)
• 2 frozen and thawed bananas (lightly squeeze most of the extra water out)
• 1/2 cup chopped walnuts

* extra virgin olive oil is a bit healthier than vegetable oil (like sunflower or safflower) but adds a delicate yet noticeable olive oil flavor to the bread.

1. Butter and flour 2 small (or 1 medium) loaf pans. Preheat oven to 350 degrees fahrenheit.
2. Combine and cream oil with sugar.
3. Add eggs to sugar and oil and whisk lightly.
4. In another bowl sift flour with baking soda, salt, cinnamon.
5. Add the dry mixture to the wet (sugar/oil/egg) mixture alternating with the mashed bananas.
6. Stir and add carrots and nuts. Mix well.
7. Pour into two pans and bake approximately 45-55 minutes until browned on top and a toothpick inserted comes out clean.
8. Remove from pans after 10 minutes.
9. Let cool fully before wrapping in plastic wrap or storing in plastic container.

Chocolate Chip Banana Bread

Banana bread is a traditional tea time favourite and the addition of chocolate chips makes this recipe rich and indulgent! Use milk chocolate or dark chocolate chips--either one tastes great. This is my husband's' favourite treat and people always ask me to make this when we go visiting. Though banana bread can be served cold, my favourite is to serve it warm when the chocolate is still melted inside!

When baking with bananas, using ripe bananas will create a smoother texture and richer banana flavour. Ripe bananas can be frozen and then thawed for use in most banana recipes. If you do not have ripe bananas, regular bananas can be used, just be sure to mash them thoroughly on a plate with a fork--this is a great job for the kids to do! Adding chopped walnuts creates a different dimension to the banana bread and is a great way of refreshing the recipe.

Try not to overbake the bread as it will become dry and crumbly, and underbaking will make it sink in the middle--when the bread springs back to the touch, it is done. Any type of sugar works well--brown sugar gives a darker, more rustic appearance to the final product while white sugar creates a cafe style look. A drizzle of melted chocolate over the top as a final touch looks very professional--and delicious!

Ingredients:

• 1/2 cup (125 g) softened butter
• 1 cup (200 g) sugar--brown, caster or confectioners sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 to 3 mashed ripe bananas
• 1 1/2 (300 g) cups all purpose flour
• 1 tsp baking powder
• 1 cup chocolate chips
• 1/2 cup chopped walnuts (optional)

Method:

1. Preheat oven to 350 F (190 C).
2. Lightly grease a small loaf pan or use a non-stick pan.
3. Using a fork, cream together the butter and sugar.
4. On a separate plate, mash bananas thoroughly.
5. Blend in the egg, vanilla and mashed banana.
6. Using a wooden spoon or large spatula, fold in flour, baking powder, chocolate chips and nuts. Do not overmix.
7. Pour batter into loaf pan and smooth flat.
8. Bake for 40 to 45 minutes or until firm and golden brown on top.
9. Allow to cool slightly before cutting into slices.
10. Serve warm with tea or coffee, or with vanilla ice cream as an after dinner dessert.

This bread recipe works equally well as muffins, just be sure to decrease the cooking time to around 15 to 20 minutes. If you have several ripe bananas to use up, double the batch and freeze one loaf to use when company arrives unexpectedly. Enjoy!

Buttermilk Banana Bread with Sunflower Seeds

This recipe is makes an even textured banana bread. Buttermilk and baking soda are allowed to sit together to help with leavening before adding to the batter. The two ingredients will rise when stirred so combine them in larger container than what the buttermilk was measured in (1 cup liquid measure works fine). The buttermilk also lends a little of its tangy flavor to the batter.

Sunflower seeds are added for a little crunch and flavor, and can be easily changed to suit individual tastes. Great substitutions for the unsalted sunflower seeds are finely chopped pecans, Brazil nuts or sliced almonds. The sunflower seeds give the bread a nice flavor and are appealing to children.

When baked in individual loaves, this quick bread makes a nice snack or lunchbox addition. It can also be served warm with frozen yogurt for a change-of-pace dessert. Alternately, slice and serve with Neufchatel cheese or jam for breakfast.

The recipe below makes 10 loaves using pans that are about 3 inches long. Adjust the baking time when using larger or smaller sized baking pans.

Buttermilk Banana Bread with Sunflower Seeds
Ingredients:

• 1/4 c low fat buttermilk
• 1 tsp baking soda
• 1/2 cup trans fat free shortening
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 1 cup ripe bananas, smashed
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup liquid egg substitute
• 1/4 cup sunflower seeds, unsalted

Procedure:

1. Preheat oven to 350 degrees. Oil a loaf pan or individual loaf pans. This recipe makes 1 large loaf or 8 to 10 individual loaves, depending on the size of pan.
2. Mix together the buttermilk and baking soda. Set aside until later. The mixture will rise so a container larger than 1/2 cup capacity will be necessary.
3. In a mixing bowl, stir the flour, baking powder and salt together. Set aside.
4. Cream the shortening, white sugar and brown sugar together until smooth and creamy.
5. Add in the bananas and mix until well incorporated.
6. Pour in the liquid egg substitute. Mix, stop the machine if electric mixer is used, or if by hand, stop mixing and scrape the bottom well.
7. Add in half of the dry ingredients and mix until incorporated. Add in the buttermilk and combine well. Scrape the bottom well, and add the last half of the dry ingredients. Blend well.
8. Stir in the sunflower seeds.
9. Spoon the banana bread batter into the prepared pan(s).
10. Bake about 25 minutes for the mini loaves or about 55 minutes for a large loaf, or bake the bread until the center is done when tested and the loaves are browned.
11. Remove from the oven and allow to cool for 5 minutes before turning out onto a cooling rack. Serve warm or cooled.

Easy Banana Bread Recipe

Preparing healthy snacks at home gives you the control to provide safe, balanced and nutritious food to your family.

Bake a Low Fat Banana Bread
Baking without traditional ingredients like eggs, milk and butter can produce dry, bland breads. Simply eliminating them is not the answer for most recipes, but banana bread is a notable exception. People will not believe their ears when you tell them that the delicious, moist banana bread they are eating is vegan-friendly.

‘Vegan’ Is Not a Dirty Word
For those who are new to veganism, cutting all animal products from the diet can appear extreme. However, by eliminating dairy and eggs from baking, you not only save money on ingredients, but also inches from your waistline. Consider this: one egg contains 80 calories (45 from fat) and 83 percent of your daily allotment of cholesterol.

Fact: Only meat and dairy products contain unhealthy levels of cholesterol.

Great Egg Substitutes
Eggs are added to recipes to hold ingredients together. However, by substituting other common emulsifiers, recipes can take on interesting, new flavors. Anything with a thick, springy texture can be used as an egg substitute.

Some examples are:

• Bananas (mashed)
• Applesauce
• Apple butter
• Peanut butter
• Jam
• Corn syrup
• Maple syrup
• Molasses
• Honey (not technically vegan, but still meat and dairy-free)

Easy Banana Bread Recipe (Makes one loaf)
Ingredients:

• 3-4 mashed ripe bananas
• 1/3 cup melted margarine (Smart Balance Lite is a dairy-free, low-fat spread)
• 1 cup sugar
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1 ½ cups flour

Preparation:

1. Combine bananas, margarine, vanilla and sugar a large bowl with an electric mixer.
2. Slowly add flour.
3. Add baking soda.
4. Mix until batter is lump free.
5. Pour into oiled bread pan.

Baking:

1. Preheat oven to 350 degrees.
2. Place bread pan on middle rack and bake for 80 minutes, or until toothpick ready. Do not over-bake. Moist banana bread is happy banana bread.
3. Remove loaf from bread pan and place on a cooling rack.

Storage:
While still warm, place the loaf in a zip-lock bag for a sticky, finger-licking crust. Enjoy with a vegan buttery spread. Keeps for up to five days on the counter and for up to two weeks in the refrigerator.

Easy Banana Nut Bread

No one will suspect that this wonderful bread is also healthful: eggs, milk, and nuts provide plenty of protein and bananas contribute fiber in a bread that tastes almost good enough to be cake. One half cup of whole-wheat flour also can be substituted for one half cup of all-purpose flour to add even more fiber to the recipe. More than one half cup of whole wheat flour is not recommended as it will make the bread heavier and less like cake in its consistency.

Serve Banana Nut Bread With Breakfast, Lunch, or as Dessert
This versatile bread tastes great with omelets at breakfast, accompanying soup or salad with lunch, or (with chocolate chips added to the batter) served as dessert with hot tea or coffee drinks. Using the all-purpose flour mixture, the consistency is just filling enough to complement other dishes or make a sweet treat following a meal. When substituting a portion of the all-purpose flour with the heavier whole-wheat flour, do not add the chocolate chips or serve as dessert. The heavier consistency goes better with meals and will fill up stomachs faster than the lighter flour.

If doubling the recipe, it’s easy to make two and freeze one for later use. This bread comes out of the freezer as delicious as it goes in. When freezing, wait for bread to cool first, then immediately wrap in wax paper (to avoid stickiness when defrosting) and surround the loaf with airtight aluminum foil.

Easy Banana Nut Bread:
Ingredients:

• 1 ¾ cups all-purpose flour
• 3 tablespoons baking powder
• 1 cup brown sugar
• ½ teaspoon salt
• 2 eggs
• ¾ cup milk
• ½ cup butter
• 1 teaspoon vanilla
• 1 cup mashed ripe bananas (2-3)
• ½ cup crushed pecans (or substitute walnuts or other favorite nut)
• ½ cup chocolate chips (optional)

Directions:
1. Preheat oven to 350 degrees F. Spray loaf pan with cooking spray.
2. In a large mixing bowl, cream butter and brown sugar together.
3. Add eggs and vanilla. Beat thoroughly.
4. Add milk and mashed bananas. Blend until smooth.
5. Add dry ingredients to mixture: flour, baking powder, and salt. Mix well.
6. Add chopped nuts (and chocolate chips, if desired). Mix all ingredients together until evenly blended.
7. Spoon mixture into greased loaf pan and bake until bread is lightly browned (about 70 minutes).
8. Cool in pan for 10 minutes before removing from pan. Then place loaf on cooling rack until ready to serve.

Serves 6-8

Easy Vegan Banana Bread

Bananas are a tropical fruit that is readily available in grocery stores all year round. They are full of goodness as they have a variety of essential nutrients for the body like vitamin A and C and B6. Bananas also contain potassium, an electrolyte which is needed by the body to maintain healthy organ functioning. This nutrient packed fruit originated in Southeast Asia and is now grown in many places around the world.

Bananas can be eaten in a variety of ways and incorporated into many different dishes especially desserts. Banana bread is an excellent way to use up those bananas that have become too ripe to eat. Making the best vegan banana bread without the use of eggs and dairy is easy with this simple recipe.

Recipe for Vegan Banana Bread
Ingredients:

• 4 very ripe bananas
• 3/4 cup of brown sugar
• 2 cups of white flour
• 2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of vegan margarine

To Prepare

1. Peel and mash the bananas in a mixing bowl with a fork.
2. Add in the vegan margarine and sugar and mix until well creamed.
3. Stir in the salt and baking powder.
4. Lastly add in the flour and mix thoroughly. The mixture should be of a thick and slightly stiff consistency.

Baking the Vegan Banana Bread

1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease a loaf pan or cake pan with cooking oil. Using a cooking spray is easy and quick.
3. Lightly sprinkle the baking pan with flour and put the banana bread mixture into the pan.
4. Bake the vegan banana bread in the oven for 45 minutes.
5. The banana bread is done when a toothpick or a knife blade comes out clean when inserted in the center part of the banana bread.
6. Remove from the oven and invert onto a plate or cooling rack to let it cool.
7. Serve with tea, coffee or cold beverages as preferred.

Tips and Suggestions
Whole wheat flour is a better nutritional substitute to white flour. Just substitute cup for cup.

Add in walnuts or pecans to add crunch to the banana bread recipe. Dried fruit like raisins or cranberries can also be added.

To spice up this easy banana bread recipe, use cinnamon by adding in 1/4 of a teaspoon while mixing in the salt and baking powder.

Store bananas that are too ripe in the freezer for later use. Put them in a plastic freezer bag to avoid cross-contamination with other foods like meats. When ready for use in a banana bread recipe, thaw the bananas, then peel and mash to use in the recipe.

When using thawed bananas, the water content in the frozen bananas is enough to get the required consistency for the vegan banana bread mixture. If using bananas that have not previously been frozen, it may be necessary to use some amount of non-dairy milk so that the banana bread mix is not too dry.

Gluten Dairy Free Banana Bread with Peanut Butter Frosting

Just because you can not eat wheat or dairy products does not mean you have to give up all of your favorite foods, you just have to change how you make them.

Banana bread can be enjoyed as a snack or as part of a meal. This recipe is not only delicious, it is nutritious as well. If you are concerned about fat substitute applesauce for all of the oil.

The bread will keep for about a week in a container in average temperatures, longer in the refrigerator. This recipe has been made numerous times and can also be used to make cupcakes or muffins. To make a more delicious treat, try topping with a peanut butter frosting or honey.

There is a very simple Peanut butter frosting recipe following the banana bread recipe.

Banana Bread

• 1/3 c oil – canola
• 2/3 c brown sugar
• 2 large eggs
• 1 ¾ all purpose gluten free flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp xanthan gum
• ½ tsp salt
• 2 bananas smashed
• Bake at 350 degrees for 45 minutes
• Grease a 9 by 5 inch non stick loaf pan

Directions:

1. Cream together oil, sugar, eggs, and vanilla in a bowl with an electric mixer. Add flour, xanthan gum, salt, baking powder, and cinnamon, alternate and fold in bananas until smooth. Batter will be soft.
2. Acceptable non-gluten flours: corn, potatoes, rice, tapioca, sorghum, flours from beans, soy, sweet potatoes and taro. Xanthan gum is also a binding agent and can be used to hold baked goods together in the same way many starches also bind flours together.
3. Non-dairy products can be found in milk, butter and cheese made from milks that are Soy, Rice, Almond, and Coconut. Reading the labels is crucial because sometimes a product such as Rice milk butter or cheese has no lactose but has casein the very thing to be avoided.

Peanut Butter Frosting

• 1 cup of peanut butter
• 1 cup of powdered sugar
• About ½ cup of milk (any dairy free will do)

Directions:

1. Mix the first two ingredients with a hand mixer and add the milk to achieve a smooth frosting consistency, you may need more or less depending on the peanut butter and fat content of the milk.
2. Frosting will spread best on cooled bread and should be promptly refrigerated if not being eaten immediately. Refrigerate any leftover frosting.
3. If you prefer to not have peanut butter, simply substitute regular dairy free butter for the peanut butter and you have a butter cream frosting. Add the extract of your choice (such as vanilla or lemon) to make the flavor you desire.

Gluten Free Banana Bread with Walnuts

This banana bread recipe is a well loved, easy to make recipe with no milk or gluten products (make sure to check all labels when buying ingredients to be sure of this). It makes a lovely, chunky, sweet bread, perfect warm or cold that lasts in a sealed container for up to a week and will use up spare, overripe bananas.

Health Information of Recipe Ingredients:
Many of the ingredients in this recipe are healthful and good additions to any diet. Walnuts are an excellent source of protein and omega-3 fatty acids. Bananas are rich in vitamin B6 as well as vitamin C, magnesium and potassium. Oat bran is very high in fiber and is often used as an additive for bread to increase its fiber content. It has also been shown to lower cholesterol.

This banana bread is made from mostly low or medium G.I. ingredients (although the G.I. of the finished product has not been tested). Although it has been developed with an eye to gluten free ingredients, it is delicious in its own right, making it a healthy treat for the whole family.

This recipe is also very easy to make and can be made with children, as there are no complicated instructions to follow, and no equipment is needed to make it aside from a large spoon and an oven.

Banana Bread Ingredients:

• 2 cups of oat bran
• 1 tsp of baking soda
• ¼ tsp of salt
• ¼ cup of peanut oil (bran oil can be substituted to cater for peanut allergies)
• 2 eggs, lightly beaten
• 2 cups of mashed banana
• 1 tsp of vanilla essence
• ½ cup of walnuts
• ½ cup of chopped, stewed apple (or apple chunks from a tin)
• 1 tsp of mixed spice
• ½ cup of brown sugar

Baking the Banana Bread

1. Preheat the oven to 180°C (350°F)
2. Combine the oat bran, baking soda, salt, and mixed spice.
3. In a separate bowl, combine the other ingredients.
4. Add the wet ingredients to the dry and mix until just moist.
5. Pour the mixture into a greased loaf pan.
6. Put the pan into the oven and bake for around 60 minutes, or until a skewer thrust into the loaf comes out clean.
7. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and allow to sit for 10 more.

Enjoy this delicious bread fresh with butter or jam, as a dessert with ice cream, or on its own. It makes a wonderful addition to school lunches, or for a potluck dinner. It is especially useful for those people with gluten or milk allergies and can also be adapted for peanut allergies.

What Are the Health Benefits of Banana Bread?

Banana bread can be baked in many different ways, and some people have their own favorite recipes. The common ingredient in every banana bread recipe is, of course, bananas, which offer a variety of health benefits. Any favorite banana bread recipe can be modified slightly by tossing in a few additional healthy ingredients, such as wheat germ, ground flaxseed, whole grains and chopped nuts.

Bananas
Bananas are packed with potassium. A medium-sized banana usually contains over 450 mg. Because potassium helps to counteract the negative effects of sodium, people who have high blood pressure may find bananas especially helpful. Bananas can also help strengthen bones, guard against atherosclerosis, support eye health, regulate the digestive system, and ward off ulcers by protecting the lining of the stomach from acids. Eating bananas on a regular basis may also help lower the risk of developing kidney disease.

Wheat Germ
Try adding a couple of tablespoons of wheat germ to your banana bread recipe. Wheat germ, found inside wheat kernels, is rich in nutrients such as zinc, thiamine, phosphorus, coenzyme Q10, pantothenic acid, magnesium and vitamin E. All of these nutrients can help boost the immune system, metabolize energy, maintain bone and teeth health, as well as encourage the healthy function of the heart and muscles, the nervous system and the circulatory system. Wheat germ may also help lower your cholesterol levels and maintain digestive health, as it is high in fiber.

Flaxseed
Grind up some flaxseed and add a couple of tablespoons to your banana bread batter. Eating flaxseed without grinding it will deprive you of its valuable nutrients, including high fiber content and essential fatty acids, such as alpha-linolenic acid (ALA) and omega-3s. These can help to ease inflammation and inflammatory disorders like heart disease and arthritis. The fiber in flaxseed can help those with high cholesterol levels. Flaxseed also contains lignans, chemicals that may help ward off cancer. However, if you are on any medications, take your medicine at a different time than eating flaxseed, as flaxseed may decrease the absorption of medicines and other supplements.

Whole Grains
Try using a mix of whole grains and white flour to make banana bread. Whole grains, such as oats, barley, millet and wheat flour, can provide the body with fiber to control cholesterol levels. These grains also have complex carbohydrates, which can help maintain your blood sugar at a steady level. Whole grains are a source of selenium, potassium and magnesium. These nutrients can support your immune system, maintain cell health, encourage heart health and control blood pressure.

Nuts
Chop a handful of walnuts, pecans or other nuts to mix in your banana bread recipe. Nuts taste good, and have healthy fiber and unsaturated fats, which can help lower your cholesterol. They also have omega-3 fatty acids, which promote good heart health. The L-arginine in nuts can support the health of the artery walls and reduce the risk of blood clots. Nuts are also a source of vitamin E, which is an antioxidant that protects your cells from damage caused by free radicals.