A simple banana bread, lightly sweetened with pure maple syrup instead of sugar.

There’s something about Halloween that gets parents thinking about the amount of sugar their kids consume. Or at least this parent. I “set aside” most of my 4 year old’s candy, and I was still finding chocolate bar wrappers all over the house. Hmmm. It turns out, she can reach the top shelf of the pantry.

So, to curb her sweet tooth a little bit, I decided to make her a naturally sweetened banana bread. This recipe is very similar to my basic banana bread except it’s sweetened with half a cup of maple syrup instead of a whole cup of sugar. You could even cut it down to 1/3 cup if you want it more “bread” and less “cake”. You can use either brown or white rice flour, but I recommend Bob’s Red Mill brand for best results. {not a sponsored post, I really do get the best results with Bob’s}.

I added a few mini chocolate chips, but you could add raisins, or just leave it plain.

This would be great to make ahead for Black Friday Breakfast. So much easier than pancakes!

For this recipe, I’ve had the best results with Bob’s Red Mill White Rice Flour. You can get it on Amazon for just over $20 for 4 24oz bags by clicking HERE. If you have Prime, it qualifies for free 2 day shipping. If you don’t have Prime, you can sign up for a free trial clicking this link:Try Amazon Prime 30-Day Free Trial

Gluten Free, Dairy Free, Maple Banana Bread from knowgluten.me - Easier to make than pancakes! Great breakfast idea!

Maple Banana Bread with Bob’s Red Mill Rice Flour

Name: Gluten Free, Dairy Free Maple Banana Bread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 pieces
Ingredients: 3 bananas; 4 eggs; 1/4 c oil; 1/2 c maple syrup; 2 cups white rice flour; 2 tsp cinnamon; 1 T baking powder; 1/2 cup - 1 cup mini chocolate chips or raisins (optional)

Ingredients:

3 bananas
4 eggs
1/4 c oil
1/2 c maple syrup
2 cups white rice flour
2 tsp cinnamon
1T baking powder
1/2 cup – 1 cup mini chocolate chips or raisins (optional)

Directions:

Mix rice flour, cinnamon and baking powder together in a large bowl.
In a blender, combine the bananas, eggs, oil and maple syrup until a smooth liquid.
Pour banana mixture into rice flour and whisk until all lumps are removed.
Fold in chocolate chips or raisins, if adding.
Pour into a parchment lined 9×13 baking dish.
Bake at 400F for 15-20 minutes or until the top springs back when lightly touched.

Gluten Free, Dairy Free Maple Banana Bread

Great make-ahead breakfast or coffee cake for company!

Course Muffins and Quickbreads

Cuisine Gluten Free

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 16 pieces

Author Jodi Stewart

Ingredients

3 bananas
4 eggs
1/4 c oil
1/2 c maple syrup
2 cups white rice flour
2 tsp cinnamon
1 T baking powder
1/2 cup - 1 cup mini chocolate chips or raisins optional

Instructions

Mix rice flour, cinnamon and baking powder together in a large bowl.
In a blender, combine the bananas, eggs, oil and maple syrup until a smooth liquid.
Pour banana mixture into rice flour and whisk until all lumps are removed.
Fold in chocolate chips or raisins, if adding.
Pour into a parchment lined 9x13 baking dish.
Bake at 400F for 15-20 minutes or until the top springs back when lightly touched.

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gluten free chicken and broccoli egg bake from know gluten.me — Another great make ahead breakfast/brunch. Use your leftover turkey!
Chicken and Broccoli Egg Bakes
Click the picture to get the recipe

Link Parties:

This recipe is linked up with Poor and Gluten Free (with Oral Allergy Syndrome): Waste Not Want Not Wednesday #53, The Tasty Alternative: Allergy-Free Wednesdays Week 94: November 20, 2013, Gluten Free Homemaker Gluten Free Wednesdays, Tasty Traditions at Cultured Palate, Vegetarian Mamma’s Gluten Free Fridays

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7 Comments

celiactulabug

November 18, 2013 at 20:31

Reblogged this on tulabugblog.
Marianne

November 20, 2013 at 13:22

This sounds great! Maple syrup adds such amazing flavour!
- jodi stewart
  
  November 20, 2013 at 13:36
  
  Thanks Marianne!
amber

November 26, 2013 at 20:55

This recipe is just lovely! Sharing tonight on AFW. Thank you!!

Be Well and Happy Thanksgiving.

–Amber
- jodi stewart
  
  November 26, 2013 at 21:07
  
  Thank you so much Amber!
Katie Blommel- Schulz

July 20, 2014 at 08:42

Do you really only bake this for 20 minutes? That doesn’t sound right!
- jodi stewart
  
  August 18, 2014 at 10:08
  
  Yup, because it’s in such a large pan, and at a high temp it doesn’t take long. Ovens do vary in temperature and efficiency, so let me know if you needed to bake it longer. If you use a smaller pan, you’ll need to increase the baking time (and I’d recommend reducing the temperature).

Gluten Free, Dairy Free Maple Banana Bread