There are as many banana bread recipes out there as there are, well, bananas.  We bake with bananas often, usually when enough overripe bananas are waiting in the freezer that they’re blocking the ice.  Although I have a go-to recipe, if  I see a new one that looks good, I try it to see how it comes out.  I’ve made a few this summer, which taste great but often don’t cook through to the bottom. Recently, a pile of bananas were waiting, and my kids asked if they could make the banana bread themselves. We returned to our standby recipe, and I had them double it.  We ate it for breakfast for the next few days before camp. Perfection!

Banana Bread

Banana Bread

Ingredients

2 c. gluten-free flour blend (We use Bob’s Red Mill 1 to 1)
½ t. xanthan gum (omit if your blend contains it)
1 t. baking soda
½ t. baking powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
¼ c. unsweetened applesauce
¼. c. butter or dairy-free butter
¾ c. sugar (use ½ c. if your bananas are nice and ripe)
2 eggs
1 c. mashed bananas (about three bananas)

Directions

Preheat oven to 350 and grease a standard-sized loaf pan.

In a medium-sized bowl, whisk first seven ingredients together, and set aside. In a large bowl, mix applesauce, butter, and sugar until creamed. Add eggs, mixing well.  Blend in bananas. Add dry ingredients, mixing only until incorporated. Pour into loaf pan, bake for one hour, until golden brown on top. Test with toothpick to be sure it is cooked through, as banana bread can be very moist at the bottom. After 15 minutes, turn out onto wire rack to cool completely.

This recipe doubles well; we almost always do so.  It’s also great with a cup of blueberries added before baking. If using frozen blueberries, add 20 minutes to cooking. A few handfuls of chocolate chips tossed into the batter before baking is also a nice surprise!  Banana bread freezes well; don’t hesitate to slice the extra cooled loaf, wrap in foil, pop into a Ziploc bag,and freeze for busy school mornings.  Without any special tools or knives to use, it’s also a great recipe to make with the kids.  You’ll find they’ll be able to make it on their own in no time.

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