Letting the sweetness come from truly overripe bananas reduces the need for added sugar. Cinnamon and nutmeg are warming spices that further add a subtle sweetness.
Generally, I don’t include eggs very often in my baking, but in this bread they really add structure. I use coconut oil instead of butter or inflammation-causing vegetable (soy or canola) oil.
This recipe also happens to be a high-altitude recipe, as I live at 7400 ft! But I have included adjustments everyone living closer to sea-level as well.
Low-Sugar, Gluten-Free Banana Bread
3 ripe (very black and mushy) bananas
2 eggs
1/2 c. coconut sugar
4 T. coconut oil, melted
1 1/3 c. gluten-free flour blend ( I like Bob’s Red Mill)
1/2 t. baking soda ( increase to 1 t. a lower altitude)
1/4 t. baking powder ( increase to 1/2 t. a lower altitude)
1/2 t. cinnamon
3/4 t. salt
1/8 t. nutmeg
Preheat the oven to 350. Grease a loaf pan with coconut oil and dust with gluten-free flour.
In a large bowl, peel and mash the bananas. Add the eggs and whisk. Whisk in the coconut sugar and coconut oil. Pour the flour over the wet ingredients. Then add the salt, baking powder, baking soda and all spices on top. Whisk all to incorporate.
Pour into the prepared pan. Bake 50 min, until firm and tests dry in the middle. Let cool 5-10 min before slicing.
