I found this simple banana bread recipe, which definitely meets my criteria. It is easy, yummy, and I was able to convert it to gluten free with very little effort.
I used organic sugar and gluten free all purpose flour in my version.
One of the nice things about this recipe is that it doesn't require a mixer and can be mixed in one bowl for easy clean up.
Banana Bread
original recipe found here
- 10 minutes
- 55 minutes
- Makes one loaf
INGREDIENTS
- 2-3 very ripe bananas, peeled
- 1/3 cup melted butter
- 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
METHOD
1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
5 Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)
This is so good with a cup of tea! I haven't started baking yet, but will make some soup tonight!!
ReplyDeleteHomemade soup sounds good. I put some in the freezer last week. I can pull it out whenever I feel like a bowl. Enjoy yours. xo Laura
DeleteHi Laura....I have a whole lot of ripe bananas in the freezer, waiting to be made into breads. Think I"ll copy that recipe. Thanks! Susan
ReplyDeleteHope you like it. Be sure and check it after 50 minutes. Mine was done in that amount of time.
DeleteSounds good! I haven't had banana bread in a long time. I overdid it on the patio, so I'm having to take it easy.
ReplyDeleteBrenda
Uh oh. I actually went and stood at an auction, on concrete, for four hours this morning. I couldn't wait to get home and put my feet up. Feel better, my friend.
DeleteLaura,
ReplyDeleteI just made some banana bread too! I splurged and tossed in a few chocolate chips too.
I forgot how easy it was to make and so good with a cup of coffee on a Fall morning:)
xo
Jemma
Since there is just me to eat it I slice and freeze half the loaf for cool days ahead.
DeleteRecipe sounds delicious and photo looks tasty. Fall has been visiting occasionally here but I have been baking each time we have one of those cool mornings. After tomorrow, our temperatures should be down in the 70s which I just love. Good excuse to bake so I will print this recipe. Happy October!
ReplyDeleteIt is definitely a good one, Shirley. Happy baking.
DeleteBanana bread is one of my favorites... any quick breads are so yummy. I try to add some protein powder to mine to add a little protein, and some nuts. This recipe looks quick and easy. I too always (and must) eat gluten free, so this one is easy to convert. My hubby loves my gluten free stuff more than wheat flour things! I would also take this recipe and use the pulp from my juicing... bet it would be tasty! Nothing better on a Fall morning that tea and quick bread. Marilyn
ReplyDeleteGreat ideas, Marilyn. I need to find ways to use the pulp from my juicing.
DeleteOne of my faves is banana bread. I love easy peasy baking for fall. This sounds delish. Thanks for sharing.
ReplyDeleteHave a great new week ahead.
Hugs,
Kris
I didn't used to be a fan of banana bread for some reason. Now I love it, Kris.
Deleteyou've inspired me to whip up this recipe. yum.
ReplyDeleteHave fun baking.
DeleteMy sweetie and my daughters would love this! I'm allergic to bananas so have to stay far away, unfortunately :(
ReplyDelete