Tuesday, June 28, 2011

Banana Bread Recipe

I love banana bread and was not willing to give up my favorite banana bread recipe. It still works great with gluten-free flour. I always use Bob's Red Mill Baking Flour, (I actually do the Amazon Subscribe-and-Save with this), but I'm sure whatever you use is fine. I do find it helpful if your serving to non-celiacs to throw in chocolate chips, extra bananas, and/or icing to help mask any gluten-free taste.This works great as muffins or cake too!



  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2 1/3 cups mashed overripe bananas


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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