By Nancy Smorch, Foodie Bitch
I found this recipe for banana bread at a time when I had quite a few bananas that were past their prime. Now I’ve made a lot of banana bread in my day, but this recipe is by far the best (and easiest) I’ve ever tried. I “tweaked” the recipe a little (as I usually have to do). Here’s what I did:
I used 3 large bananas (it calls for 3 – 4 bananas)
I used 1 1/2 cups of Cup 4 Cup Gluten Free Flour mix (cup4cup.com)
I also used organic butter, organic sugar, organic vanilla, organic egg, Bob’s Red Mill Baking Soda, and sea salt
The recipe calls for setting the oven at 350 degrees and baking for about an hour. I set it at 350 degrees and baked it for 25 minutes, then lowered the temperature to 300 degrees and continued to bake for another 15 minutes. Then I checked it with a fork to see if the middle was done, and if not, I would keep baking for another 5-10 minutes until I could poke a fork in the middle and it would come out clean (being careful not to overcook it). Banana bread, for me anyway, can be really tricky to bake and get the right texture on the outside and inside at the same time, but by lowering the temperature, I was able to get it just right.
Also, make sure you don’t over mix the batter. The recipe calls for mixing it by hand – I just mixed it until just blended – I found when I over mixed it one time, it didn’t turn out as soft.
I grew up on banana bread, but my family was never a really big fan of it. But I’ve made this recipe 3 times in the last 2 weeks and they have devoured it.
Here’s the recipe: