Gluten-Free Banana Bread / Muffins

We had a discussion about banana bread at work the other day. Mainly it centered on the concept that you can replace the eggs in a banana bread recipe with applesauce. My point was that you’re taking the ONE ingredient in the whole thing that isn’t sugar, and replacing it with more sugar. Bleah.

But since then, I was jonesing for banana bread. So this is what I came up with.

2 ripe bananas, mashed
1/2 stick butter (1/4 cup), softened
1/2 cup coconut flour
1/4 cup almond flour
1/3 cup Splenda
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp xanthan gum
1 tsp vanilla extract
2 eggs

Mix the bejeezus out of it all, then put it into cupcake papers. This made 8 muffins; you could double the recipe for either 16 muffins or a loaf. Bake at 350° for 35 minutes (muffins) or 1 hour (loaf) or until a toothpick comes out clean.

These came out great. I described them to Scott as “like so much Aperture Science cake — delicious and moist.”

They’re not low-carb (How could they be, with bananas?) but they’re moderate carb:

Per muffin (8)
calories: 150
fat: 10g
carb: 13g
– fiber: 4g
protein: 4g

Now I’m trying to come up with other fruit/vegetable matter that could be a good muffin base, since these had the squishy moistness that’s missing in so many gluten-free baked goods. Scott suggested avocado, which … hmm. Seems a bit weird. Certainly canned pumpkin with some pumpkin pie spice might work. What other lower-carb fruits or veggies could be made into muffin or loaf form?

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5 Comments

  1. Pumpkin bread is delicious. It is a fall staple around here. We used to have zucchini bread when I was a kid. I seem to remember that it was pretty good. You might try carrot or sweet potato.

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    missy Reply:

    I’ve heard of zucchini bread, but never made or eaten it. Seems like you’d have to pre-cook the zucchini somehow to make it mushier?

    Pumpkin is totally next on my list. Low-carb AND gluten-free is a win-win. I wonder what other mashed veggies/tubers/gourds I can find in cans.

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  2. My mom used to make zucchini bread all the time – you don’t cook it ahead of time, just grate it, like you do the carrots in a carrot cake. It’s tasty & has cool green flecks in it. 🙂

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  3. Yeah, my mom would make a lot of zucchini bread as well. Just grated and mixed in. It’s not nearly as good as banana bread, tho, to my mind.

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  4. I fourth the recommendation for zucchini bread! The recipe is similar to banana bread and I like it better. I love walnuts in mine. Pumpkin is good. Cranberry nut is good. I think a carrot cake version would be wonderful. I saw a red velvet cake recipe using beets instead of food coloring which is supposed to be amazing and could likely be converted to gluten-free. (http://littleorangekitchen.typepad.com/my_little_orange_kitchen/2008/07/rubies-of-the-field.html)

    I just made some Namaste brownies. I found if I add an extra egg (I use four), a couple heaping spoons of flax seed meal and coconut oil instead of regular oil, I get moist chewy brownies that do not taste gluten-free at all.

    [Reply]

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