Banana Bread, "free" style

This banana bread is dairy free, grain free, gluten free, sugar free... and delicious!  It's simple and amazing, plus it's quick!  It's really best made in a large loaf pan (I tried to make it into donuts but it's really too tender).

Banana Bread
makes one loaf

2 eggs
4 very ripe bananas (frozen work great!)
1 just ripe banana
1/4 cup date puree (or honey, if you're ok with honey)
splash of vanilla extract
1 teaspoon lemon juice
3 cups almond flour
1 teaspoon baking soda
pinch of salt
a few shakes of cinnamon
1/2 cup walnuts, optional

Preheat oven to 350 degrees and grease a loaf pan.

Put the 4 very ripe bananas in the microwave, covered in saran wrap (poke a few steam vent holes).  Microwave for 3-5 minutes till the juices are released.  Strain, reserving the juice.  Let cool the bananas cool a bit.  Reduce the banana juice by half (either in the microwave, it bubbles up, or on the stovetop).

Beat eggs in stand mixer with whisk attachment on medium-high speed for 2-3 minutes, until thick and pale yellow. Reduce speed, add cooled bananas and mix until combined. Pour in date puree, vanilla, and lemon juice and mix until combined.  Add in slightly cooled banana juice and mix.

Add in dry ingredients.  Mix until combined then add in walnuts, if using.  Spoon batter into loaf pan and spread evenly.

Slice remaining banana, the just ripe one, into thin slices.  Lay them in 2 stripes on either side of the loaf pan, shingling them, so they overlap.  You want to leave the middle section uncovered so the loaf can expand a bit).

Bake for 35-40 minutes, until golden brown.  Cool on wire rack.

Best served warm.

Banana Bread

I might say this a lot, but this really is the best banana bread ever!  It's from Cook's Illustrated, the best source for the best ever recipes.  You'll need 5 insanely ripe bananas, so plan ahead.

Ultimate Banana Bread

makes one loaf

1 cup all purpose flour

3/4 cup whole wheat flour

1 t baking soda

a few shakes of salt

6 large VERY ripe bananas, peeled (5 frozen and one fresh is ok)

1 stick butter, melted

2 eggs

3/4 cup sugar

one glug of molasses

1 t vanilla extract

Raw sugar, for sprinkling

Preheat oven to 350.  Grease loaf pan.

Place 5 bananas in microwave-safe bowl, cover with plastic wrap and cut steam vents.  Microwave about 5 minutes until bananas have released liquid.  Strain bananas for about 15 minutes or more, reserving liquid (about 1/2 to 3/4 cup).

Reduce banana juice in saucepan on medium-heat for about 5 minutes, until reduced to 1/4 cup.  In a large mixing bowl, mash cooked bananas until fairly smooth, then whisk in butter, eggs, sugar, molasses, vanilla, and slightly cooled reduced banana juice.

Add in flour, baking soda, and salt.  Stir until just combined.  Pour batter into prepared loaf pan.  Slice remaining banana (the fresh one), diagonally into 1/4 inch slices.  Shingle the slices on top of either side of the the loaf, leaving a space down the center for the bread to rise.  Sprinkle a little raw sugar over the top.

Bake 55-75 minutes.  Cool bread on wire rack for 15 minutes then remove from pan and continue to cool.

Banana Pancakes

I often freeze our over-ripe bananas and use them for smoothies, but I wanted to try banana pancakes.  I had a hunch that only one kid would eat them and I was right, but now I have a stash in the freezer for breakfast for the (not-so) Picky Princess.  These are delicious.  I'll make them again.  I might roast the bananas first, since everything is better roasted.

I found the recipe here and modified it with flours and cinnamon.

Fluffy Banana Pancakes

  

2 cups buttermilk (or 2 tablespoons lemon juice + enough whole milk to equal 2 cups, let sit for 10mins)

2 small or 1 large ripe banana, or about 1 cup mashed (I used 2 large)

2 eggs

3 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

2½ cups all-purpose flour (1 cup white, 1 cup whole wheat flour, 1/2 cup oat flour)

¼ cup sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

a few shakes Cinnamon

In a large bowl, add the buttermilk.

Whisk the mashed banana, eggs, butter, and vanilla into the buttermilk.

Whisk in the flours, sugar, baking powder, baking soda, and salt.

Let batter rest for about 5 minutes.

Heat pan over medium heat with oil.  Cook pancakes.