Love my barbados banana bread recipe, but I’ve discovered new allergies and needed to mix it up by getting rid of cinnamon and wheat in my recipe.
Tips: a use super ripe bananas, good rum, and grate your own spices if you can.
1/2 cup margarine or butter, softened
1 cup brown sugar
2 eggs
4 bananas, mashed
1 shot Barbados Mt Gay Rum (or vanilla extract, 1-2tsp)
1 teaspoon baking soda
2 cups gluten free flour blend*
1/2 teaspoon nutmeg
pinch of cardamom
*I make my own GF flour from a combination of sweet rice flour, tapioca and coconut flours. I pre make my flour blend, 40/40/20. 40% tapioca, 40% sweet rice, 20% coconut. you can totally use regular flour, whole wheat flour, pecan meal, flax seed, I’ve tried combos of them all)
Preheat oven to 350 degrees F. Grease and flour a 9×5” pan. I often use mini muffin pans too, they take 20min at the same temp.
Cream margarine and sugar until smooth. Beat in eggs, then bananas, then add the shot of rum. Place flour baking soda, cinnamon and nutmeg in a separate bowl, mix up, then add to rest of mixture until combined.
Pour into 9×5” pan and bake at 350 degrees F for about 1 hour+ (Done when toothpick comes out clean.)
