Monday, December 19, 2011

Spiced Maple Banana Bread

It has been an awesome weekend of baking in our home.We've made Pumpkin Muffins, Everything Cookies and my personal favorite Spiced Maple Banana Bread.

I got some fantastic organic black bananas from our local grocery store for a great price, and I set out to make an amazing, allergy friendly, spiced banana bread. After a little trial and error I believe I have succeed in making the perfect loaf of gluten free, dairy free, sugar free, egg free, soy free banana bread!!

I have a some mini loaves, and muffins in the oven now. The muffins I added carob chips to, you could easily use chocolate chips if you prefer, just make sure they are Fair Trade Certified. Also, if using carob or chocolate chips, make sure to read the label as a lot of carob and chocolate use both dairy and soy.

Spiced Maple Banana Bread


  • 1.5 cups Pecan Meal*
  • 1.5 cups Almond Meal*
  • 3 tsp Baking Powder
  • 1/2 tsp Xanthum Gum or 1 tsp Guar Gum
  • 1/2 tsp Sea Salt
  • 2 tsp Pumpkin Pie Spice 
  • 1/4 cup Maple Agave or Pure Maple Syrup
  • 3 very ripe, mashed organic bananas
  • 1/2 cup almond milk*


Mix together dry ingredients in a big bowl or mixer, add in wet ingredients one at a time adding the milk last to achieve the best consistency.
Pour batter into a oiled loaf pan, or muffin cups. Bake 350 degrees for 45 minutes or until toothpick comes out clean. Allow to cool before eating or the center will be a bit mushy.

The crust will be a bit of a darker brown than you might be used to, it's from the pecans, don't worry it isn't burnt. :) 


* Side note, if your nut free you may substitute 3 cups of your favorite gf flour, You might have to add more or less milk depending on your flour. Rice milk and Hemp milk would be a great substitute for the almond milk. 

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