Banana Bread
If there's anything better than a warm slice of Banana Bread I don't know what it is. This can be baked in a loaf pan or muffin tins. You can use regular flour instead of gluten free flour if gluten isn't a problem for you.
Banana Bread
If there's anything better than a warm slice of Banana Bread I don't know what it is. This can be baked in a loaf pan or muffin tins. You can use regular flour instead of gluten free flour if gluten isn't a problem for you.
Ingredients
- 2 to 3 very ripe bananas, sliced
- ⅓ c butter
- 1 t baking soda
- 1 ½ c GF flour
- ¼ teaspoon xanthan gum, leave out if your flour already has it in it
- Pinch salt
- ¾ c sugar
- 2 large eggs, room temperature
- 1 t vanilla extract
Instructions
- Preheat the oven to 350°F (176°C). Spray a 4 x 8 loaf pan with cooking spray.
- In a heavy bottomed skillet or iron skillet, melt butter and add banana slices. Using a fork mash bananas and stir until bananas have melted down.
- Set aside and let cool.
- In a mixing bowl add sugar, baking soda, salt, eggs and vanilla extract. Stir to combine. Add bananas and butter mixture. Stir to combine.
- Mix in flour and xanthan gum (leave out if your flour already has it in it).
- Pour the batter into a greased loaf pan.
- Bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes before removing from pan and cool completely before slicing.
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