BEST EVER Banana Bread!
My daughter came home for Mother’s Day weekend and brought with her a bunch of super ripe bananas. She has made this version of gluten free banana bread before, but this weekend’s version was truly the BEST EVER! Perhaps it was the different kind of Bob’s Red Mill All-Purpose Baking Flour, which is made from a combination of garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour and fava bean flour? Or just the perfect ripeness of the bananas? Or just the fact that she was home for Mother’s Day that made it extra good? Anyway, here is the recipe if you’d like to bake a treat this week!
- 2 cups gluten free baking flour
- 4-5 very ripe bananas mashed (1 1/2 cups)
- 1/2 cup sugar
- 1/2 cup butter 1 stick, softened
- 2 eggs
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2-1 cup chocolate chips I used 1 cup
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 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, vanilla, and mashed bananas until well blended. Stir banana mixture and chocolate chips into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack and cool another 30 minutes. Slice and serve warm!
Nutrition – Serving: 1 slice | Calories: 252kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 225mg | Potassium: 188mg | Fiber: 3g | Sugar: 19g | Vitamin A: 318IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg
Today’s practice is a Gentle Yoga class with Deb. Slow it down, breathe deeply and enjoy!