This recipe is truly “Momma’s Banana Bread”. Not only is it the recipe I grew up with my mom baking (just my easy gluten free conversion), but literally – half the ingredients were hers too. See, I raided her kitchen last night while my family is out of town, vacationing in Hawaii.
Eggs, check. over-ripe bananas, check.
Hey – I don’t have any guilt about my late night kitchen raid across town. Here I am in blustery, wintery, never ending cold Colorado, while my family is spending a week in balmy Hawaii – and sending me beach-filled pictures daily as a friendly reminder that I am here, and they are there.
All vacation-jealousy aside, this truly is one of my favorite recipes and it came to me after years of missing out on one of my favorite childhood treats. It’s perfect for a cold winter day, or a heart warming treat after a long run. I’m not sure why it took me so long to just try to modify my mom’s tried-and-true recipe , I have spent years trying other people’s recipes and they never were quite the same.
A few weeks ago I tested it out and was shocked and amazedthat with just a few swaps, I had a gluten free (and lower sugar) version of Momma’s Banana Bread that was pretty much, almost exactly as perfect as the one I remember from being a kid. Woohoo! Anyone who has ever tried to re-create a gluten-filled favorite knows that it takes a little luck to make it happen. Well, I sure got lucky. Who would have thought that this would be so easy!? How did I live without this for the last 8 years?
Wanna try it? Go ahead, make it. It will warm your soul. Unless you are in Hawaii, and then you are plenty warm already.
Momma’s Banana Bread
1/2 cup shortening (I used Spectrum Organic)
1/4 cup white sugar + 1 packet of stevia
1/2 cup unsweetened applesauce
2 eggs (I think these are key, so I decided not to use egg replacer. If I did, I would try flax eggs probably)
2 cups Bob’s Red Mill All-Purpose GF Flour
1 tsp baking soda
3 medium bananas – black and mushy and super over-ripe!
- Cream your shortening, sugar, stevia and applesauce together.
- Add the eggs and mix until combined.
- In a separate bowl, whisk flour together with baking soda (hey look! No gums added!)
- Blend your wet ingredients with the flour mixture. Then mix in the mashed bananas.
- Pour into a large loaf pan (greased first!) and bake at 350 degrees for 45 -50 minutes.
- Have you ever converted a childhood favorite recipe to gluten free?
- Are you spring-breaking somewhere warm?