I absolutely love banana bread and when I moved gluten free, not eating banana bread was tough. I’ve tried out a few recipes and this one has been modified several times to near perfection. The only thing to tweak is something to give a little more rise, but it’s pretty good as is!
Ingredients:
- 3-4 overripe bananas
- 1/3 cup melted butter
- 1 Tablespoon honey
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups gluten free flour mix (we used Red Mill)
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Directions:
- Preheat oven to 350 degrees F.
- Either grease bread pan or use parchment paper (if you don’t have a bread pan, a 9×9 glass pan will work).
- Mix wet ingredients.
- Add dry ingredients and mix well.
- Pour mixture into bread pan.
- For added moisture, place a small pan of water in the bottom oven rack during baking.
- Bake 50 minutes – 1 hour, until inserted knife in center comes out clean. (took me 60-70 minutes).
- Cool at least 15 minutes in pan before removing.
- Cool completely before cutting.
espinosakitchen 