Bake up a healthier banana bread loaf and top if off with a layer of goodies!
There was always banana bread in my house growing up. My mom had a secret recipe she would always make and I continued it on through the years once I was older. When I made the decision to try to be gluten free a few years ago this was one of the old favs that I wanted to revamp. Gluten free banana bread is different but still satisfying to the last bite! I dressed mine up with a topping of crushed nuts and dried mixed berries.
Make the batter by creaming together the butter, greek yogurt and sugar. I chose to use greek yogurt to replace some of the butter. This helps to reduce calories and saturated fat. Next beat the eggs and add them in. Mash the bananas and mix them in with the other wet ingredients, adding in the milk and vanilla too. Combine the flour, sea salt and baking powder in a separate bowl and slowly stir it in until everything is blended.
Pour the thick batter in to a greased and floured bread pan. Preheat the oven to 350F and prep the topping. I picked a trio of nuts and some dried fruits too.
I picked a dried berries mix of blueberries, golden raisins, cherries and cranberries. It was colorful and a great combination of flavors!
Bake for about 50 minutes. This gluten free bread is still moist but definitely turns out to be a dense loaf.
When there are about 10 minutes left top the bread with the nuts and fruit. You will need to squish them in to make sure they stick. If you add them sooner it will be easier to sink into the batter but then there is a risk of burning the nuts and melting the dried fruit. I also chose to top mine with an extra sliced banana.
Allow to cool slightly and then slice up! I stored mine in the fridge and it lasted for about a week.
This gluten free banana bread is a healthier version of this baking classic, plus its loaded with a deliciously healthy topping!