Monster cookies are my favorite cookie — along with Indiana School cookies, Holiday Cut-Outs, and Chocolate Chip. (I may have a cookie problem). They are salty, sweet, soft, and crunchy all at once. They have crisp dried fruit flavors and deep nutty notes.
And now, you can make monster bread. At my house, this disappeared in one day. It may have been because I ate it all. Maybe.
This is a basic banana bread base with extra vanilla and only brown sugar, no white, for that rich cookie flavor. I like to make small loaves of this recipe. The topping is too heavy for muffins, and a full-sized loaf pan will make for dense slices that are probably more than a healthy serving. I got some cute little loaf pans from IKEA for Christmas that are perfect.
If you don’t have small loaf pans, go for a whole loaf, and just cut your slices in half.
Ingredients for the bread
3 ripe bananas
2 cups + 2 Tbls gluten-free flour blend
1 Tbl baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp xantham gum
1 stick butter (salted is fine)
3/4 cup brown sugar
1 Tbl vanilla extract
1/4 cup mini chocolate chips
1/4 cup peanut butter morsels
1/4 cup pecan pieces
1/4 cup golden raisins
Ingredients for the topping
2 Tbls butter
2 Tbls brown sugar
2 Tbls flour blend
1/4 cup quick oats
2 Tbls dried cranberries or dried cherries, chopped
1 Tbl pecan pieces
Gather all your ingredients and three mixing bowls. Preheat oven to 350F. Prepare your pans by spraying with canola oil or smearing with butter.
In the first bowl, mash the bananas and beat the eggs into them. Set aside.
In the second bowl, which should be large, whisk together the flour blend, powder, soda, salt, and xantham gum. Set aside.
In the last bowl, melt the butter. Add the sugar to the melted butter and stir, then add the vanilla. Scrape the butter mixture slowly into the banana egg mixture to avoid cooking the eggs with the warm butter and combine. Set the empty melted butter bowl aside to make the topping later.
Add the wet mixture to the dry and stir until just incorporated. Then add the chips, morsels, pieces and raisins. Pour into your pans so that each pan is a scant 2/3 full — remember you’ll be adding a topping, and you don’t want your loaves to overflow during baking.
To make the topping, melt the butter in the reserved bowl. Add the sugar and flour blend, stir to combine. Mix the oats in, then add the dried fruit and nuts. Cover each loaf with the mixture, pressing lightly to adhere it to the dough.
Baking time depends on the size of your loaf pans. I made three mini loaves that were done in 30 minutes. A full-size pan could take between 50-60 minutes. Use your eyes and nose to watch for browning and test with a toothpick for accuracy.