Gluten-Free Banana Bread with Vanilla Cream Cheese Spread
A gluten-free take on a classic comfort food!
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 5x9 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.