My family loves bananas so it’s a habit to purchase them often. Right now it’s summer time and summer brings all the wonderful berries and fruits we don’t eat as much during the rest of the year so our bananas keep going bad. I’m also in the middle of my juice fast and I get spurts of wanting to cook and spoil my family with fun new recipes. I know, it’s weird. You’d think I’d stay completely away from the kitchen if I could (and I do sometimes!) but in this case I was tired of bananas going to waste so I opted to make banana bread. Also, note, this is something I’ve never made! But! I found a recipe, tweaked it to suit my fancy and voila! Delicious, moist and easy gluten free banana bread!
THE SECRET to moist and not-dense gluten-free banana bread is to use one of these brands’ gluten-free all-purpose flours. They’ve perfected the flour blend to be a perfect substitute for any other recipe that calls for all-purpose flour.
I hope you enjoy it!
Ingredients:
2 cups gluten free all-purpose flour (like King Arthur’s or Bob’s Red Mill)
4-5 very ripe bananas mashed (1 1/2 cups)
1/2c butter, 1 stick, softened
2 eggs
1/2c sugar
2 TBS milk
1/2 tsp pure vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt (or 1/4 tsp table salt)
Butter for greasing pan
1/2c chocolate chips (I used 1/2 c) – optional
1/2 c chopped pecans or walnuts – optional
Instructions:
Preheat your oven to 350 degrees F (175 degrees C). Grease (with butter) muffin or bread tins or a 9×5 inch loaf pan, set aside.
In a large bowl, combine flour, baking soda, baking powder, and salt, set aside.
In a separate bowl, cream together butter and sugar. Stir in eggs, milk, pure vanilla, and mashed bananas until well blended.
Stir banana mixture and chocolate chips into flour mixture; stir just enough to moisten.
Pour batter into prepared muffin or mini or regular loaf pan.
If using muffin or mini loaf plans bake in preheated oven for 30-35 mins, until a toothpick inserted into center of the loaf comes out clean.
If using a 9×5″ loaf pan, back for 50-55 mins and test with the toothpick method.
Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack and cool another 15 minutes. Slice and serve warm!
