REAL, FRUGAL, HEALTHY, and FUN!!!
I definitely have a sweet tooth, but it doesn’t always require satisfaction from something with an exaggerated sugar content. Sometimes, a mildly sweet, comforting flavor is exactly what I need. This banana bread gets all of it’s sweetness from just 2 mashed bananas. Before realizing how bad of a match gluten and I were for each other, I used to like bran muffins. I would say the sweetness of this banana bread is comparable to one of those, but with a banana flavor. Oh, and butter! It has a nice buttery flavor. You really don’t need to spread butter on these babies because the flavor is already there.
2 ripe bananas
1/2 cup butter
1-1/2 tsp baking soda
1/2 cup full-fat coconut milk
3/4 cup banana flour
Directions: Preheat oven to 350′ and grease a 9″ round pan. Puree all ingredients in a high-speed blender until smooth. Pour in pan. Bake for 35 minutes. Allow to cool completely before turning out of pan.
I’ve had several recipes using banana flour lately. I was nervous to use it at first, but I’ve been so pleased with it. So far, I consider it to be the closest grain-free flour to regular, white, baking flour that I have used. To each their own, as I’m sure there are others who would disagree, but I must say it is worth trying. I’ve had so much success with it!