By Katie Rose
I don’t know about you but I’ve been trying to avoid going to the grocery store unless I absolutely have to. I bought a bunch of bananas and realized we couldn’t eat them quick enough and they were ripening very fast. Well I didn’t want them to go bad and I felt bad throwing them away so I decided I just had to make banana bread. Here is my gluten free banana bread recipe that I want to share with you. I would love to hear your feedback! This is also a great recipe to make with little ones.
- 2 cups of King Arthur Gluten free flour (you can also use Bob’s Red Mill, or 1 to 1 baking flour)
- 4 to 5 ripe bananas that will equal 1 ½ cups when mashed (mine were large so 4 was perfect)
- ¼ cup of sugar
- 1 stick of butter softened
- 2 room temp eggs
- 2 tablespoons of milk
- 1 teaspoon of vanilla
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- ½ teaspoon of cinnamon
- Optional – ½ – 1 cup of chocolate chips (I used 1 cup of dark chocolate)
Preheat your oven to 350 degrees
Lightly grease with butter a 9″ x 5″ loaf pan and set aside.
In a large bowl combine, flour, baking soda, baking powder, cinnamon, chocolate chips and salt.
In a separate bowl cream together with a hand mixer butter and sugar. This may take a minute or 2. Then mix in eggs, milk, vanilla and mashed bananas until well blended.
Stir in banana mixture into the flour mixture until mixed.
Pour batter into prepared loaf pan.
Bake in oven for 50 – 55 minutes depending on your oven. Keep a lookout!
Insert toothpick into center until it comes out clean.
Take out of the oven to cool for a few minutes, and then enjoy a warm slice.
If you do not want to add chocolate chips you have many other options like adding different types of nuts, carob chips, dried fruits or a cinnamon swirl in the middle. I hope you enjoy this recipe as much as I did. I would love if you shared any recipes you love. Enjoy!