Banana Bread

[The Golden Mashup Remix]

Moist, tender banana bread that transforms overripe bananas into pure comfort. Perfect for breakfast or afternoon snack with your favorite hot beverage.

Ingredients

Dry Ingredients:
2 cups (240g) cassava flour
1 tsp (4g) baking soda
1/2 tsp (3g) Diamond Crystal kosher salt
1/2 tsp (1g) cinnamon

Wet Ingredients:
3 ripe bananas (300g), mashed
3/4 cup (144g) allulose (derived from sugar beets)
1/3 cup (75ml) coconut oil, melted
2 large eggs (pasture-raised preferred)
1 tsp (5ml) vanilla extract
1/4 cup (30g) chopped walnuts (optional)

Steps

Prep:

Preheat oven to 325F (163C) – reduced from standard temperature because allulose browns faster. Grease 9×5 inch loaf pan or line with parchment paper for easy removal.

Combine:

Whisk cassava flour, baking soda, salt, and cinnamon together in large bowl until evenly distributed.

Mash:

In separate bowl, thoroughly mash bananas until smooth with few small lumps. Whisk in melted coconut oil, allulose, eggs, and vanilla until well combined – allulose dissolves quickly.

Fold:

Gently fold wet ingredients into dry ingredients until just combined – do not overmix. Stir in walnuts if using.

Bake:

Pour batter into prepared pan and smooth top. Bake 60-65 minutes until toothpick inserted in center comes out with just a few moist crumbs. Cover loosely with foil after 40 minutes if browning too quickly.

Cool:

Cool in pan 10 minutes, then turn out onto wire rack to cool completely before slicing. Store covered up to 5 days – allulose helps maintain moisture.

---

Make it Good For The Gut (Optional)

Replace 1/4 cup coconut oil with plain Greek yogurt for probiotics and extra moisture. Add 1 tablespoon ground flaxseed for omega-3 fatty acids and fiber. Include 1/4 cup chopped prunes for prebiotic fiber to feed beneficial gut bacteria. Use fermented vanilla extract if available for additional probiotics. Add 1 tsp raw manuka honey (in addition to allulose) for antimicrobial benefits and enhanced sweetness depth.

Remix Options

Flour Swaps: Use oat flour (1 3/4 cups/210g) for nutty flavor or almond flour (2 1/4 cups/270g) for protein boost. Sugar Alternatives: Replace allulose with pure maple syrup (1/2 cup/120ml) or raw honey (reduce by 2 tbsp). Enhanced Sweetness: Add 1-2 tsp monk fruit sweetener to allulose for extra sweetness without bulk changes. Chocolate Chip: Add 1/2 cup (85g) dark chocolate chips for indulgent version. Spice Blend: Include 1/4 tsp nutmeg and 1/8 tsp cardamom for warming complexity. Mix-Ins: Try chopped pecans, dried cranberries, or coconut flakes instead of walnuts. Blood Sugar Friendly: Add 1 tbsp psyllium husk powder for fiber and slower sugar absorption.

Good To Know

Allulose Benefits: This rare sugar provides sweetness with 90% fewer calories than regular sugar and doesn’t spike blood glucose – perfect for diabetic-friendly baking and maintaining stable energy levels. Baking Adjustments: Allulose browns faster than regular sugar, so we reduce oven temperature to 325F (163C) and monitor closely to prevent over-browning while ensuring proper cooking throughout. Banana Ripeness: Use very ripe bananas with brown spots for maximum sweetness and moisture. Mixing Technique: Cassava flour creates that perfect tender crumb you expect from banana bread – don’t overmix to avoid tough texture. Storage: Wrapped tightly, keeps at room temperature 3 days or refrigerated up to 1 week. Freezing: Freeze whole loaf up to 3 months or slice and freeze individual pieces for quick snacks. Doneness Test: Toothpick should come out with just a few moist crumbs, not wet batter. Ingredient Selection: Choose pure allulose derived from sugar beets for best flavor and baking results. Moisture Retention: Allulose’s hygroscopic properties help maintain moisture longer than traditional sugar, keeping bread fresh and tender. Make-Ahead Tips: Batter can be made 2 hours ahead and refrigerated – allow to come to room temperature 15 minutes before baking.