Banana Bread….it’s one of those things that every woman over 25 should have a recipe for.  Because….when you buy bananas and don’t eat them…and then they just sit there staring at you like it would be a crime just to throw them away, you gotta make some banana bread.

I always loved when my mom would make it.  It was just one of those treats that made an ordinary day more special.  And I’ve never met a single person who doesn’t like it!

This recipe can be adapted to be dairy-free.  You can sub coconut oil for melted butter and non-dairy cream cheese and milk for the icing, or just 86 the icing, because the banana bread is great without it!

I use zero-calorie sugar substitutes in recipes like this to keep the sugar impact low (even though it’s not a keto or low-carb recipe).  It’s better for the whole family and we have less sugar crashes when we have treats like this.

It’s really pretty quick to put together and bakes for just under and hour.  Just enough time for a load of laundry, or a cup of coffee….or a nap.  Or…well just about anything.

The vanilla cream cheese spread is a perfect addition to a warm slice of this banana bread.  

***Please note:  baking times can vary GREATLY depending on which brand of gluten-free flour you are using.  Start checking your loaf around 25 min and check every 5 min until done.

Gluten-Free Banana Bread with Vanilla Cream Cheese Spread

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A gluten-free take on a classic comfort food!

Print Recipe

Course Dessert

Cuisine American

Servings 8

Ingredients

  

• 1 3/4 cup gluten free flour blend (I used Pamela’s)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup melted butter (or coconut oil)
• 1/2 cup (or to taste) honey or sweetener of choice (I used Swerve)
• 2 eggs beaten
• 1 cup mashed banana 3 medium
• 1/4 cup hot water
• 4 oz cream cheese
• 4 tbsp powdered sugar (or alternative like Swerve)
• 1 tbsp milk
• 1 tsp vanilla extract

Instructions

 

• Mix dry ingredients together and set aside.

  With a hand or stand mixer, cream together the melted butter and sweetener of choice.  Add the eggs one at a time, mixing after each.  Mix in the bananas and vanilla.  Add half the dry ingredient and water, mix, then repeat with the remainder of dry ingredients and water.

  Pour into a prepared 5×9 inch loaf pan.  Bake at 325 for 40-45 minutes (keep an eye on it especially after 30 minutes because different gluten-free flour blends will have different bake times).  Cool before slicing.  Freezes well!

  To make the vanilla cream cheese spread, combine 4 oz cream cheese, 1 tbsp of milk, 1 tbsp vanilla, and 4 tbsp of powdered sugar (or more to taste).  The result is a slightly sweet cream cheese that you can spread easily, even after it’s been in the fridge.  Great for this banana bread recipe or even on fresh strawberries!

  Enjoy!

Notes

This recipe is adapted from a recipe handed down by my mom that she has been using for over 25 years.  The original recipe was in Whole Foods for the Whole Family (a Le Leche League Cookbook).

Adjust the amount of sugar/sweetener to your taste, I like things less sweet and the recipe, as it is written, reflects that.

 

Keyword banana bread, cream cheese