Gluten Free Banana Bread

4 bananas, mashed with a fork (the riper the better)
4 eggs
1/2 cup almond butter
4 Tbsp. Ghee
1 tsp. vanilla
1/2 cup coconut flour
1 Tbsp. cinnamon
1 tsp baking powder
1 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350 degrees.  Line a loaf pan with parchment paper.  In a large bowl add bananas, eggs, almond butter, ghee and vanilla.  Use a hand blender to combine well.  Add in the coconut flour, cinnamon, baking powder, baking soda, and salt. Blend well.  Pour into the loaf pan and bake 50-60 minutes or until a toothpick inserted in the center comes out clean.  Cool slightly before slicing.

Comments:  This is my 1st real, homemade gluten free dish.  I did do a few things different.  I let my bananas go until the peel was black.  When they say the riper the better it should say the riper the sweeter.  When I bought my almond butter I bought the 'crunchy' type to add a texture.  From what I could find on Ghee it is clarified butter so I hate to say it but I used melted butter instead of the Ghee.  The coconut flour can be quite expensive.  I priced it in the grocery stores and the health food stores and it sells for about $10.00 a lb.  I found it in Walmart for $6.00 a pound.  Coconut flour must be refrigerated after opening so don't leave it out in the pantry after using.  When I read the 1/2 cup of coconut flour I was a little worried.  I couldn't see how that small amount would make 'bread' when combined with that many bananas and eggs.  Surprise!  That 1/2 cup thickened the mixture to make an actual fairly thick batter.  I only used 1 tsp. of the cinnamon because I felt it would overpower the banana flavor.

Now for taste.  At first bite I thought "well, I'm not so sure."  Within a matter of seconds I wanted another bite, then another and ate the whole slice and loved it.  I could taste the bananas which gave it the perfect sweetness.  I could taste just a hint of cinnamon but most of all I had an aftertaste of something I truly love - coconut.  I could actually taste the coconut from the flour!  This is a bread I'll make often.  And it's healthy!!!

Banana Bourbon Bread

Bread:
2 2/3 cups Original Bisquick mix
1 1/2 cups mashed ripe bananas (about 3)
3/4 cup granulated sugar
1/3 cup butter, melted
2 Tbsp. bourbon
1 tsp. vanilla
3 eggs
1 tsp. ground cinnamon
3/4 cup chopped pecans

Glaze:
2 Tbsp. butter, melted
1 cup powdered sugar
2 Tbsp. bourbon

Preheat oven to 350 degrees.  Spray bundt pan with non-stick spray.  In a large bowl all all ingredients.  Using an electric mixer mix 2-3 minutes.  Pour into pan.  Bake 60 minutes or until toothpick inserted in center comes out clean.

Glaze - mix all ingredients until smooth.  Spoon over hot bread.

Comments:  The original recipe for this was cooked in a slow cooker.  I decided to give it a try in the oven.  The only changes I made was in the glaze.  The original called for 1 Tbsp. bourbon and 1 tsp. hot water.  I used 2 Tbsp. of bourbon instead.  This cake is delicious with a unique flavor.  If you want to make this in a slow cooker the cooking time was 1 1/2 hours but the oven worked perfect for me.  This would be good with walnuts too.

Comment from Carol:  This banana bread came to life with the addition of bourbon!  Reminds me of lazy days in Kentucky whenever I take a chew of this delicious bread.  In fact, this is a dessert that should be chewed slowly in order not to miss the bursts of flavor.  The flavors are so prominent because the bread is not burdened with too much sugar!  It has a nice crust on the outside but is very moist inside.  Bourbon in the icing makes it doubly dynamic and a real pleaser!  

Streusel-Nut Banana Bread

2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. salt
2 beaten eggs
1 1/2 cups mashed bananas (5 med. ripe)
1 cup sugar
1/2 cup cooking oil or melted butter
1/4 cup chopped nuts (pecans, walnuts, etc.)

Streusel-Not Topping
1/4 cup brown sugar, packed
3 Tbsp. all-purpose flour
2 Tbsp. butter
1/3 cup chopped nuts (pecans, walnuts, etc.)
In a small bowl mix sugar and flour.  Using a pastry blender, cut in butter until mixtures resembles coarse crumbs.  Stir in nuts.


Preheat oven to 350 degrees.  Spray 2 7 1/2 x 3 1/2 x 2 loaf pans or one 9 x 5 x 3 loaf pan, with non-stick spray.  In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.  In a medium bowl combine eggs, bananas, sugar and oil.  Add to dry mixture all at once stirring just until moistened.  Fold in nuts.  Pour into pans.  Sprinkle Streusel-Nut Topping over batter.  Bake 55 - 60 minut4es for the 9 x 5 x 3 pan or 40 to 45 minutes for the 2 smaller pans, or until a toothpick inserted near the center comes out clean.  Cool in pans on a wire rack for 10 minutes before removing form the pan.


Comments:  I love banana bread but this has to be one of the best recipes I've ever tried.  The Streusel topping gives it an added texture and taste.  It's the perfect solution for using up those over ripe bananas.  I used pecans in mine but I'm sure it's just as good with walnuts.  I also want to give this recipe a try using black walnuts.  I think the combination of the 2 will make for a really delicious bread.  Of course due to the strong flavor of the black walnuts, I'll cut their amount down to about 1/2 what is called for with the walnuts and pecans.