A hot slice of buttered Banana bread. One of those things most people seem to love! Though, I will admit that I had a substantial distaste for bananas most of my life. I’ve gotten over it however, and discovered that they are in fact quite delicious.
This week’s blog came about because I had old bananas in the freezer and a desire to use them. What better thing to create than a banana bread? a GLUTEN FREE banana bread even!
2 cups of all purpose flour – I use Celimix white bread mix as a substitute, one for one.
1tsp baking soda – Riiiise RIIIIIISE
Cream 1/2 cup of softened butter with 3/4 cup of brown sugar. Stir in 2 beaten eggs and 5 mashed overripe bananas (about 2 1/4 – 2 1/2 cups). Mix well, though you will still have some banana lumps. Those are, in my opinion, desirable bits of NOM.
Pour your batter into a greased bread pan. Next time I’m going to leave about a 1/2 inch of clearance so that the batter doesn’t overflow during baking – any extra can be put into muffin tins to make little loafs!
Preheat the oven to 375f, and insert your loaf when hot.
After about 70 minutes (I started checking at 60) my banana bread was finished. You will want to check it with a toothpick to make sure all the batter has cooked – if you are able to insert it without the toothpick coming back up covered in batter you are fine! Try more than one spot however, as those aforementioned delicious banana bits can trick you into thinking it wasn’t quite cooked.
Serve sliced with butter! I leave mine wrapped in plastic on the counter to store it to keep the bread moist, and it is normally all eaten within a day or two at most.
Hopefully this helps you make a delicious banana bread!
Until next time,