I wanted to make a quick breakfast that would last a couple of mornings and came across the Betty Crocker recipe for banana bread. I had forgotten how much I loved it! Today, I would like to share the recipe along with a few changes that I made to make it gluten-free. The flour I used was Bob's Red Mill All Purpose Gluten-Free Baking Flour. Enjoy!
Best Gluten-Free Banana Bread
1 cup turbinado sugar
1/2 cup unsalted butter, softened
3 ripe bananas, mashed
1/2 cup buttermilk
1 teaspoon vanilla
2 cups gluten-free flour
1/2 cup gluten-free oat flour
1 teaspoon baking soda
1/2 teaspoon sea salt
Preheat your oven to 350 degrees.
Mix the sugar and butter in a large bowl. Stir in the eggs until well blended. Add the bananas, vanilla, and buttermilk. Beat until smooth.
Stir in the flour, baking soda, and salt just until moistened.
Grease 2 loaf pans and pour the batter in.
Bake for 1 hour or until a toothpick inserted in the center comes out clean.
The recipe says that you should let the loaves cool for 2 hours before slicing and eating, but who ever does that? We cut into it right away because by the time they were done, it was late in the morning and we were hungry. Besides, the bread is so much better warm with a little butter on top, don't you think?
I hope you enjoy this recipe. Please let me know if you would like to see other recipes. The comment section is still iffy so I apologize if I don't get back to you.
Until next time,