Banana Bread and Zucchini Bread Recipe

I’ve been wanting a really good gluten-free Banana Bread recipe for a while. I had a Zucchini Bread recipe but wasn’t real happy with it (a bit too moist) so I set about tweaking it. This is the result: A recipe that is very similar for both, but just a few changes made. It is moist, delicious, and a lower carb version of a very frugal bread. I love that zucchini is able to grow in massive quantities for almost FREE and can be made into this delicious bread. Then, when I get a great deal on bananas I can use those as well. Here are my recipes. Try them, you will not be disappointed!

Banana Bread:

Mix together the following wet ingredients:

  • 4 very ripe bananas, mashed
  • 6 tablespoons coconut oil
  • 5 eggs
  • 1/2 to 3/4 cups milk (depending on how ripe your bananas were – you might need to play with this a bit)

Whisk together the following dry ingredients:

  • 1/2 cup sugar
  • 1/2 teaspoon stevioside powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup Gluten-Free Flour Mix
  • 1 cup sifted coconut flour
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons baking powder
  • 1 cup raisins or nuts, optional

Hand mix the wet and dry ingredients together. It should be the consistency of a thick batter. Here’s where you may need to add a little more milk to get the right consistency.

Pour into two buttered or oiled bread pans and bake at 350 for approximately 45-55 minutes. Test middle for doneness with a cake tester or knife.

 

Zucchini Bread:

This is almost the same as the banana bread, with just a few tweaks. Mix together the following wet ingredients:

  • 4 cups grated zucchini
  • 6 tablespoons coconut oil
  • 6 eggs
  • 1/2 cup honey
  • 1/2 cup milk (again, you might need to play with this a bit)

Whisk together the following dry ingredients:

  • 1/2 cup sugar
  • 1/2 teaspoon stevioside powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup Gluten-Free Flour Mix
  • 1 cup sifted coconut flour
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons baking powder
  • 1 cup raisins or nuts, optional

Hand mix the wet and dry ingredients together. It should be the consistency of a thick batter. Here’s where you may need to add a little more milk to get the right consistency.

Pour into two buttered or oiled bread pans and bake at 350 for approximately 45-55 minutes. Test middle for doneness with a cake tester or knife.


Hope you enjoy these as much as we do!

As with all recipes, make sure your ingredients are gluten-free and meet your family’s dietary needs!


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Comments

  1. Steviocide powder, I must say I have never heard of this one. Something related to the Stevia plant?

  2. I use substutue stevia for anything that calls for sugar now. It took a while to get used to because when I first started using it there is a weird aftertaste. I don’t even notice it anymore though.

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