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Wednesday, December 4, 2013

Mini Banana Mango Bread Loaves

We love baking goodies and giving them out for the holidays. Our loved ones and neighbors are usually the ones on the receiving end of my baking addiction but give baked goods to anyone! These cute little mini loaves make perfect homemade gifts and are freezer friendly! Make a few batches now and thaw just before Christmas so they are ready to give! If you are stingy (which I can’t blame you after tasting these), enjoy them with a cup of coffee or tea. It is has just the right amount of sweetness and a nice, soft, texture. Makes 4 mini loaves or 1 regular sized loaf.

1 ½ cups GF all purpose flour
¼ cup arrowroot starch
¼ cup sweet sorghum flour
2 tsp xanthan gum
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp sea salt
1 tsp cinnamon
½ tsp nutmeg
1 cup coconut sugar, stevia or regular sugar
2 eggs
3 medium bananas, mashed
½ cup mango puree (Puree a small mango, adding a little water as necessary)
1 Tbsp olive oil or coconut oil
½ cup almond milk
¼ cup chopped walnuts
  • In a large mixing bowl, combine dry ingredients. Blend until well combined and form a small well in the middle.
  • In a small bowl, combine eggs, bananas, mango, oil and milk until well blended. Pour banana mixture into well in flour.
  • Gently mix on low speed until just combined, batter will be lumpy. Fold in walnuts.
  • Spoon batter into greased loaf pans. Bake at 350°F for about 30-35 minutes for mini pans or 45-50 minutes for regular pans. Let cool about 15 minutes.
  • To freeze: bake according to instructions and let bread loaves cool for an hour. Wrap loaves in plastic wrap and then in foil. Freeze for up to 3 months. Remove from freezer and allow to thaw for a few hours.

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