Since I went gluten free two years ago, I have been searching for a good banana bread recipe. My husband likes to take bananas to work as a mid-morning snack–but he very rarely eats a whole bunch in one week. I’m not too keen on fresh bananas, but I love banana bread. My mother had a phenomenal recipe, which my dad continued to make after she passed. That particular banana bread is one of those nostalgic pieces of my childhood that represents love and family and happy memories. I know that’s a lot of pressure to put on one recipe, which could be why it took over two years to develop one that tastes the same, but incorporates a few healthier options.
My mom’s recipe isn’t up for grabs, but here’s the one I’ve come up with
Gluten Free Banana Bread
Makes Two Loaves
3 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour
2 cups mashed bananas (I throw mine in the blender)
2/3 cup raw honey (full disclosure, I never measure, just pour in what I think is enough, and is probably always less than 2/3 cup)
1/2 cup butter
2 tsp baking soda
1 tsp baking powder
3/4 tsp xanthan gum
pinch of salt
4 eggs well-beaten
Mix all ingredients, folding in well-beaten eggs last.
Bake in two parchment-lined loaf pans for 45 minutes at 350.
Do yourself a favor and please,please, please use the parchment. If you just grease the pan, your bread will stick. I grease the parchment, and then I am able to lift the bread straight out of the loaf pan and set it on the cooling rack.
I like to eat my banana bread plain, or with just a little bit of butter. My husband likes it with just a little bit of honey and cinnamon on top, especially when I don’t get quite enough honey in the bread before hand.