Gluten-Free Pumpkin Spice Banana Bread is dark, moist and hearty tasting.
Banana bread has been a favorite of mine since I was a kid, and now as a mom, I’ve made it more times than I can remember. My go-to recipe has always been the recipe my mom used when we were growing up, which was more of banana cake than banana bread. Today, I’m sharing a Gluten-Free Pumpkin Spice Banana Bread recipe based on Jenna Weber’s recipe for “My Brother’s Favorite Banana Bread.” Although I modified Jenna’s recipe slightly (using coconut palm sugar, gluten-free whole grain flour mix + almond flour, and added pumpkin spice), I can tell you that, similar to Jenna’s brother, my husband and youngest son couldn’t wait for this bread to cool before digging in.
This banana bread turned out dark and moist in part due to the molasses in the recipe as well as the darker coconut palm sugar. I took Jenna’s suggestion of serving a few slices of banana bread with peanut butter and jam (I actually used homemade fruit puree), and barely got a few pictures of these. It’s really stressful trying to take photos when your husband is hovering over you just waiting to chomp down the food you’re trying to photograph!
I’ve always loved books that intertwine recipes throughout the stories told – somehow it helps me relate better to the storyteller as I visualize the dish that is being created. I still remember making the applesauce cake recipe in a book I read as a young girl based on the TV show, The Waltons (now I’m really dating myself!).
Recently, I received a review copy of Jenna Weber’s White Jacket Required A Culinary Coming-Of-Age Story. Jenna is the author of the food blog, Eat, Live, Run, which features recipes using seasonal, local ingredients.
When I read the jacket cover and quickly flipped through the book to get a feel for the layout, I knew I would enjoy Jenna’s new book. You see, although I studied engineering and business and worked for 16 years in corporate finance, I’ve thought about getting a culinary degree more than a few times after I left the corporate world. However, with four kids, my in-laws living with us, and a husband who works long hours, going to culinary school just never seemed to be in the cards.
So, I have taught myself to cook, taken local cooking classes, and live vicariously through people like Jenna Weber who was lucky enough to attend culinary school. White Jacket Required is a memoir of Jenna’s experience attending Le Cordon Bleu following her passion (culinary school is a lot harder than I ever thought), while trying to maintain a long-distance relationship and dealing with a family tragedy. Jenna had me chuckling and crying as I traveled along on her culinary journey, and dog-earring recipes throughout her book. White Jacket Required is a fun read and will give you a glimpse into what it’s really like behind the scenes at culinary school. Through perseverance and hard work, Jenna follows her passion to fulfill her dream and encourages the reader to do the same.
I adapted this Gluten-Free Pumpkin Spice Banana Bread from Jenna’s cookbook.
Gluten-Free Pumpkin Spice Banana Bread
- 3 large ripe bananas peeled and mashed
- 1/2 cup organic coconut palm sugar
- 1/4 cup olive oil
- 2 tablespoons molasses
- 1 teaspoon vanilla
- 1 cup almond flour
- 1 cup gluten-free whole grain flour blend
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon sea salt
Preheat oven to 350 degrees. Spray loaf pan with cooking spray.
Place bananas in a large bowl. Add sugar, oil, molasses, and vanilla and mix well.
In a medium bowl, sift together almond flour, whole grain flour mix, baking soda, pumpkin pie spice and salt. Gradually add to wet ingredients and beat until mixed thoroughly.
Pour into pan and bake until toothpick comes out clean, about 40 minutes.
Adapted from White Jacket Required by Jenna Weber.