April 9, 2024
GF and DF Jennifer's Delicious Banana Bread
Our lovely friend Jennifer, from Living Freely Gluten Free, came up with this amazingly delicious Banana Bread recipe. Just in time for National Banana Bread Day this year on February 23! The perfect excuse to make this perfect quick bread!
GF and DF Delicious Banana Bread
Serves: 8 | Prep Time: 100 minutes | Cook Time: 50 minutes
Ingredients
- 1 egg
- 1/2 C sugar
- 1 tsp vanilla
- 1 1/2 C mashed banana
- 1/3 C coconut oil (or vegetable oil)
- 1/2 tsp cinnamon
- Pinch of salt
- 1/2 tsp baking soda
- 1 1/2 C Better Batter Artisan Blend
Instructions
Preheat the oven to 350 degrees F.
Mix Ingredients. In your stand mixer add the egg, sugar, vanilla and mashed banana. Mix on low speed for about a minutes, with the mixer on low speed; drizzle in the oil and allow it to blend.
Add the cinnamon, salt and baking soda, blend on low for 30 seconds.
Mix Ingredients. With the mixer off add the flour and allow it to mix on med/low speed for 1-2 minutes.
Bake. Pour into greased loaf pan and bake for 50 minutes. Test that it is done by poking the middle with a butter knife.
Cooling. Allow it to cool for about 30 minutes before slicing.
This recipe was originally tested and adapted from a recipe published by Miranda DelMastro in February 2022. Original photo of food by Jennifer Bigler.
Mix Ingredients. In your stand mixer add the egg, sugar, vanilla and mashed banana. Mix on low speed for about a minutes, with the mixer on low speed; drizzle in the oil and allow it to blend.
Add the cinnamon, salt and baking soda, blend on low for 30 seconds.
Mix Ingredients. With the mixer off add the flour and allow it to mix on med/low speed for 1-2 minutes.
Bake. Pour into greased loaf pan and bake for 50 minutes. Test that it is done by poking the middle with a butter knife.
Cooling. Allow it to cool for about 30 minutes before slicing.
This recipe was originally tested and adapted from a recipe published by Miranda DelMastro in February 2022. Original photo of food by Jennifer Bigler.
