Banana Bread has to be one of my all time favourite baked breads. What most people don’t know is that you actually have to use the most bananary bananas – you know the ones that are just about to turn into mush.
Don’t throw that bruised banana away – that stuff is liquid gold. Here’s a recipe for a Gluten Free version, but I have made this same mixture with normal cake flour and it still tasted good!
- 2 cups Gluten free flour
- 2 eggs
- 4-5 very ripe bananas mashed
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup of mixed nuts (I like walnuts)
Preheat oven to 180 degrees. Lightly grease a 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, almond milk, vanilla, and mashed bananas until well blended.
Stir banana mixture and nuts into flour mixture for 30 seconds until just combined. Pour batter into prepared loaf pan.
Bake in preheated oven for 50 minutes, until a skewer inserted into center of the loaf comes out clean.
Let bread cool in pan for at least and hour or so (darn but its smells so good), then turn out onto a cutting board, slice and serve!