Banana Bread
After messing around with different gluten free banana bread recipes, this has turned out to be the best one!
Want a step-by-step tutorial? Watch here!
Ingredients:
1 ½ cups GF All Purpose Flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
2 large eggs
½ teaspoon vanilla
Splash of milk (roughly 2 tbsp)
½ cup softened butter
3-4 ripe bananas
½ cup of sugar (feel free to add more if you prefer it to be a little more sweet)
1 cup of chopped nuts: walnuts, pecans, almonds, etc (optional)
1 cup of semi-sweet chocolate chips (optional)
Don’t have any ripe bananas? Try this hack: take your unpeeled bananas and stab numerous holes in them with a fork. Then place bananas in either 1) the microwave for 1-2 minutes or 2) the preheated oven (if you choose the oven method your peels will turn black but that’s ok! don’t be scared) until insides of bananas are soft. However, be sure they’ve cooled down before adding into mixture.
Procedure:
Preheat oven to 350 F
Mash bananas until they’re at a liquid/baby food texture
Beat eggs, vanilla, milk, softened butter, mashed bananas, & sugar together in a large bowl with handheld mixer or stand up mixer.
Mix flour, baking powder, baking soda, and salt in a medium bowl with a whisk, fork, or pastry cutter
Fold/Slowly mix in dry ingredients into the wet ingredients ⅓ at a time and be sure not to over mix
During the last 1/3, fold in nuts and/or chocolate chips if desired
Line with parchment paper or grease a 9 x 5 loaf tin and pour batter in
Optional: Add extra nuts/chocolate chips on top for decoration
Bake for 40-50 minutes — keep an eye on the loaf and wait to see until the top is golden brown and passes the toothpick/fork test
Now you have a beautiful, delicious loaf! Store in an air tight container for longest keep.
