Being a household who tend to purchase bananas with every big grocery shop, we often have a few over-ripped fellas hanging at the bottom of our fruit bowl. And when we aren't freezing them for future smoothies, I make a loaf of banana bread for either my husband or his mother and aunt. It goes down well, and it's really easy. But his father is gluten-free and is often left out of "please take this banana bread!" situations. When I looked online for gluten-free recipes, it was a black hole of different ingredients, things we'd never have in our food cupboard, and odd quantities with negative comments. So I sorta kinda winged it and after one failed attempt, I came up with this recipe which is the closest tasting to the non-gluten-free version I could make. The only difference being the smell as you mix, but who really stands around sniffing the mixing bowl? .. Well, besides me. Apparently.
I N G R E D I E N T S
2 CUPS GLUTEN FREE FLOUR (I use Bob's Red Mill Gluten-Free Flour)
3/4 CUP BROWN SUGAR
2 TSP BAKING SODA
1/2 CUP UNSALTED BUTTER
2 EGGS
2 + 1/2 LARGE BANANAS or 3 MEDIUM (the darker, the better)
1 TSP CINNAMON
1/2 TSP SALT
P R E P:
Preheat oven to 350F/177C/Gas Mark 4
M E T H O D
STEP ONE: Sift your flour into a large mixing bowl, add in your salt, cinnamon, and baking soda. Give it a mix.
STEP TWO: In a different bowl, cream together your brown sugar and butter.
STEP THREE: Into your butter/sugar mixture, stir in your eggs and pieces of banana. Personally, I add the banana with my (CLEAN!) fingertips so that I can squish it into small chunks as I do. It helps make the finished product moister than I think it does when, say, mashing the banana with a fork. But if it grosses you out, go ahead and roughly slice the bananas beforehand.
STEP FOUR: Combine the wet mixture with the dry, stir until you can no longer see lumps of flour.
STEP FIVE: Bake for 45 minutes. Insert a toothpick into the centre of the loaf, if it comes out entirely clean, remove from oven. If not, leave in for an additional 5 mins.
STEP SIX: Enjoy!
For serving I'd strongly recommend having it with a foamy cup of espresso, but if you tend to find loaf cakes dry, I'd say cover a slice with custard or some yummy chilled ice-cream. For a breakfast option, toast a slice and smoother with creamy peanut butter. If you have a diet (like me) of a 7-year-old cover a slice with a thin amount of cream cheese frosting and indulge.
What your go-to baking item? I'd love to know, and if you'd like a non-gluten-free version of this, just let me know!
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