Banana bread is that kind of comfort food I associate with friends visiting for endless cups of tea, the days before dieting haunted me daily, and winter’s weather that I seem to free-associate with baking.
2 ripe bananas
1/2 cup grapeseed oil or applesauce
1/4 cup + 1 Tbs. buttermilk or kefir or 1/4 c yogurt + 1 Tbs. water
1 tsp McCormick’s vanilla extract
1-1/2 cup gluten-free flour mixture
1-1/4 cup xylitol*
1 tsp xantham gum
1 tsp baking soda
1/2 tsp salt
1 cup chopped nuts
Preheat oven to 325F. Grease a 9×5″ loaf pan.
In one bowl, blend all dry ingredients thoroughly, except for the nuts. In another, mash bananas. Add eggs, vanilla, oil or applesauce, and buttermilk (or yogurt or kefir) to bananas and mix. Add the dry ingredients to the banana combination, stirring to blend but do not over-beat. Add nuts and stir again. Pour into loaf pan and bake 1 hour + 10 mins. or until a toothpick comes out dry.
*xylitol is a natural sugar alternative that has a low glycemic index value and is low in calories. Xylitol is easy to bake with because you use it in exactly the same measurements as sugar. Made from corn and birch trees, it is available at health food stores.