I absolutely love the coconut banana bread with lemon glaze, but sometimes it's nice to have regular banana bread, too! You can definitely double the recipe, but I always seem to find myself with 2 or 3 old bananas sitting around, and this is a perfect sized recipe to use with them.
I really like my banana bread moist, but with a nice crust on it, and this hits the spot!
Enjoy!
I really like my banana bread moist, but with a nice crust on it, and this hits the spot!
Enjoy!
Gluten-Free
Banana Bread (or Banana Chocolate Chip Bread)
Makes
4 mini loaves
Butter 4 mini loaf pans (or 2 bread
loaf pan)
Preheat oven to 350F.
Mix the following dry ingredients in a
bowl, then set aside:
1 ½ cup
Kristin’s gluten free flour mix (*see note below)
1 ½ tsp
xanthan gum
1
tsp baking soda
½ tsp
salt
½ tsp
cinnamon
Whisk in a large bowl:
3 mashed
ripe bananas (** see note below)
4
Tbsp oil
4
Tbsp milk (lactose-free
works great)
1
cup sugar
1
tsp vanilla extract
2
eggs
Add dry ingredients to wet ingredients,
stirring until combined.
Optional Banana Chocolate Chip Bread:
If desired, add ½ cup mini chocolate
chips to the batter. I tend to make 2 regular mini loaves and add
¼ cup chips to the remaining batter for 2 chocolate chip loaves. Either way, they seem to be gone very quickly
in my house.
Pour into prepared pans, dividing
evenly. Each pan should be filled
halfway.
Bake at 350F for 30-35 minutes for mini
loaves, 45-50 for single loaf.
Remove from oven and place pan on
cooling rack for 10 minutes.
After 10 minutes, remove loaves from
pan and place loaves on cooling rack.
Let cool, slice and enjoy!!!
* Flour
note: to make 2 cups Kristin’s GF flour mix (this recipe calls for 1 ½ cup),
you can mix the following for a close approximation that will work very well:
1
cup brown rice flour
½ cup
sorghum flour (or extra brown rice, if you don’t have sorghum)
½ cup
cornstarch (or scant ¼ cup of arrowroot)
2
Tbsp potato starch
2
Tbsp tapioca starch
¾ tsp
xanthan gum
** Banana
note: I freeze old bananas peeled, and in a Ziploc bag. Let them defrost on the
counter and toss in when you’re ready to make your bread, including any liquid
in the bag (it’s all from the banana).
YUM! Especially like the choc chips on this one! a lot of recipes that use choc chips in banana bread --the chips fall to the bottom of the pan but this one uses all the right ingredients - yummy!
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