Bananas in my house don’t last long because of the three-year-old little monkey that is ALWAYS asking for them. He says “BANANAAAH” in his best Minion impersonation voice. It’s great that he loves them so much but not so great because I NEVER get my banana bread fix from spotty bananas sitting on the kitchen counter too long. A few weeks ago I went to the grocery store just to buy bananas with spots. Who does that?! Anyway, into the kitchen I went and have successfully prevailed with a new family favorite banana bread recipe!
I don’t know about you but I don’t like super sweet baked goods. I like to taste the peach, fresh ginger or bananas with just a hint of added sweetness in whatever I am baking. In this One Bowl Banana Bread recipe I used coconut sugar in place of white sugar. Coconut sugar has a low glycemic index and is full of nutrients that don’t compare with regular sugar. I also added some finely chopped dates to the bread which adds a bit more sweetness and small enough that you don’t feel like you’re biting into a big raisin.
I know some of you are gluten free or at least try and follow a gluten free diet when possible. I tested this recipe with regular organic white flour and Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I was pleasantly surprised at how well the gluten free version turned out. Sadly, I’m almost out of my gluten free flour so I used regular flour, which I’m ok with. I also do a mixture in both versions of the recipe with half flour and half Just Almond Meal that I find at Trader Joe’s. In just one ¼ cup of the almond meal there are 6 grams of protein. Since I used one cup there are a whopping 24 grams of protein from the almond meal alone in this loaf!
The deep color isn’t typical with most banana breads but I was in the mood for a little cinnamon, nutmeg, and molasses since it’s Fall!
Doesn’t that look like perfection that needs to be sliced and eaten with some grass fed butter right away?
Enough of all of this explaining of ingredients, let’s get to the recipe making!