What I Made This Week: Sugar Free/Wheat Free Banana Loaf

It’s not as disgusting as it sounds.


Yesterday I went to a friend’s house to watch a movie and I though I would whip up a loaf of banana bread for the occasion. I recently discovered that I could make my banana loaf with gluten free flour but when I looked at the recipe I noticed it called for a ton of sugar. As mentioned in a recent post, I’m trying to cut back on my sugar intake so I decided to adapt the recipe again to be sugar free also.

I’m not even going to pretend this tastes exactly like regular banana bread. It doesn’t – but considering it doesn’t contain sugar or wheat flour, it’s actually not that bad.

Here’s the recipe:

Preheat oven to 350 degrees.

1/2 Cup Butter
1/2 Cup Honey
2 Eggs
3 Mashed Ripe Bananas
2 Cups Bob’s Redmill Gluten Free Flour
1 1/2 TSP Xantham Gum
1 TSP Baking Soda
1/2 TSP Baking Powder
1/2 TSP Salt

Cream butter and honey, then add eggs one at a time, beating until smooth. Blend mashed bananas.

In another bowl, combine flour with baking soda, baking powder and salt.

Add banana mixture and stir to moisten.

Pour into a greased loaf pan and bake for 1 hour. Let stand for at least 10 minutes before serving.

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