Food & Wine

The Ranch at Live Oak Sugar And Gluten Free Banana Bread


Sua and Alex Glasscock founded the Ranch at Live Oak in Malibu, California in September 2010, to share their passion for balanced living through outdoor activities, appreciation for nature, and a love of healthy eating. Named the world's best spa twice, the Ranch manages to be inviting, luxurious, and peaceful all at once. We wouldn't mind living there, forever. Besides the spa's stunning setting, and the personalized activities, the food is also a draw—it redefines "spa" food into something not just healthful but also delicious and inviting. To celebrate the spa's fifth anniversary, the Glasscocks kindly shared their amazing gluten and sugar free banana bread recipe with us.

We have been married for over twenty years, and our journey together is intricately woven into the fabric of The Ranch at Live Oak and the program that we’ve built. The level of care we take and our personal attention to every detail have allowed us to build an environment for our guests and Ranch staff to thrive. We are passionate about healthy living, and are always excited to discover the latest advancements in wellness, nutrition, consciousness, and exercise.

We believe in delicious foods that are actively good for you. This is spa food that will not only help you lose weight, but detoxify your system and fortify your overall health and well-being. Most importantly, it’s food that is enticing and flavorful.

Gluten and Sugar Free Banana Bread

Medjool dates add sweetness to this moist gluten-free quick bread, replacing the granulated sugar in most banana bread recipes. For snack time, enjoy the banana bread unadorned—it’s delicious on its own and chock-full of luscious banana flavor. Coconut oil adds nutty sweetness and is a healthy alternative to the butter found in most banana bread. For breakfast, cut the loaf into thick slices, spread with peanut butter, and top with rounds of ripe banana.

1 loaf

Ingredients:

  • 1/3 cup unrefined virgin coconut oil, melted and cooled slightly, plus more for brushing
  • 3 very ripe large bananas
  • 6 large moist medjool dates, pitted
  • 1 large egg
  • 1 1/3 cups gluten-free flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 tablespoon unfiltered apple cider vinegar

Instructions:

  1. Position an oven rack in the center of the oven and preheat the oven to 350°F.
  2. Lightly brush an 8½ by 4½ by 4¾-inch loaf pan with coconut oil.
  3. In the bowl of a food processor with the metal blade attachment, puree the bananas and dates until smooth.
  4. Add the egg and coconut oil and pulse until combined.
  5. Mix in the flour, baking soda, and salt, and then mix in 3 tablespoons water and the vinegar; the batter will be thick yet pourable.
  6. Transfer the batter to the prepared pan.
  7. Bake until the bread is golden brown and a toothpick or tester inserted into the center comes out clean, about 55 minutes.
  8. Cool the bread in the pan on a wire rack for 10 minutes, then turn the loaf out onto the rack and cool completely.
  9. (The bread can be prepared up to 3 days ahead. Wrap tightly in plastic wrap and keep in a cool place.)

Excerpt courtesy of THE RANCH AT LIVE OAK COOKBOOK by Sue and Alex Glasscock, Rizzoli New York, 2014. Image from THE RANCH AT LIVE OAK COOKBOOK © Sara Remington.

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3 Responses

  1. Bonnie Donaghey

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  2. margot

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