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Banana Bread
May 13, 2020
I will be using monk fruit instead of sugar for this recipe. If you are new to monk fruit, don’t worry – it’s a delight! While it has the same sweetness as sugar, it does not have any harmful side effects and contains zero carbs, zero calories, and is zero-glycemic. I prefer Lankanto Monk Fruit Sweetener as it doesn’t have a funky aftertaste and has never let me down with the countless recipes I have used it in.
Another important contender of my blissful success is the gluten-free flour brand I chose. Sadly, gluten-free products can produce dry, gummy, or unpleasantly textured items. With countless options I finally found the gluten-free flour I like: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. This flour has been great in various recipes and I highly recommend it.
Tip: This bread is not dessert level sweet. If you would like to have a sweeter bread I would suggest upping your monk fruit to 1 cup.
Ladies and gentlemen, start your ovens! (Preheat to 350)
Ingredients
- 2 cups gluten free flour mix
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 eggs
- ¾ cup whole milk
- 1 tsp pure vanilla extract
- ½ cup avocado oil
- ¾ cup Monk Fruit
- 3 bananas, ripe and mashed
Instructions
- Spray a 9 inch loaf pan with baking spray and line with parchment paper.
- Whisk together the dry ingredients: gluten free flour, baking powder, baking soda, ½ tsp salt. Set aside.
- In a separate bowl, vigorously whisk the eggs, milk, vanilla, monk fruit and avocado oil.
- Fold the wet ingredients into the dry ingredients then add the 3 mashed bananas to the batter.
- Stir until well mixed.
- Bake for 55-60 minutes.
- Cool ideally on a bakers rack before serving.
Tip: I suggest checking on the bread at 45 minutes. If the top is golden brown, cover it with an aluminum foil tent and continue baking for the full time. If you have any comments or questions please add them below.
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