I can’t believe I’ve never made banana bread before. Wow this was so easy! It came out moist and fluffy and not overly sweet. I hope you enjoy this recipe as much as my family did!
- 1 egg
- 1 cup sugar
- 1/2 cup butter, at room temperature
- 1 teaspoon vanilla
- 1/2 cup milk
- 2 overripe bananas, mashed
- 2 cups Better Batter
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
Preheat your oven to 350 and grease a loaf pan. (I used butter, you can use spray or whatever you choose)
In a large bowl beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the milk and bananas.
In a separate bowl, mix together the Better Batter, salt, baking powder and cinnamon. Mix the dry ingredients into the wet until all ingredients are incorporated. Spray a loaf pan with non-stick spray and pour in the batter.
Bake in a 350 degree oven for 50 minutes or until a toothpick inserted comes out clean.
Amy Gillard is a Philadelphia Area Lifestyle Photographer and long time gluten free food lover. When other kids were watching Saturday morning cartoons, she was devouring every cooking show on tv. A diagnosis of Crohn’s Disease in 2010 led to her love of the Gluten Free lifestyle and a passion for healthy, homemade food the way Grandma would have made it. She and her husband also enjoy home brewing beer and gluten free ciders. You can see some of her photography at www.amygillardphotography.com