Gluten Free, Moist and Delicious! I’m making it today using my mini loaf pans which offers a full, beautiful rise.
Mash some bananas ~ leave some in chunks for the ultimate banana bread!
Instead of adding chocolate chips to the batter, I make a simple chocolate-yogurt frosting and frost some for a decedent taste.
I had ripe bananas this week!
During the covid-19 virus pandemic which we are all living through – I write a shopping list and visit a grocery store just once a week. So it’s good too be organized.
I’ve learned how to be adaptable! My idea for Asian Chicken in Lettuce Leaves was quickly ditched as I could not find a head of boston lettuce or or pine nuts, so I moved on to another dinner entree idea of which I found the ingredients ~ my weeknight lemon chicken (a family favorite.)
If I’m having a hard time finding many ingredients, I know you are too.
Bananas are easy to find, especially the overripe ones… so Banana Bread it to test this week.
And, I am always tweeking recipes – reducing sugar (mostly refined sugars which spike our blood sugar) if I can – and using just enough fat to make whatever delicious.
I have noticed that most banana bread recipes are too sweet and rich.
I love this recipe and hope you will enjoy it too!
Banana Bread is trending now for a reason!
It’s simple to make – these loaves are the ideal comfort food at this time.
In a few quick steps, your kitchen will smell terrific, and there is a sense of accomplishment in this time of lockdown.
These loaves might be gluten free, yet they taste like the real deal!
For banana bread you want to use overripe bananas – you know, the ones with the black splotches and mushy texture—to ensure the most intense banana experience.
When baked the edges are delightfully brown, crisp, and have a lovely contrast with the soft interior.
I’m loving walnuts in my loaf, but you can add dried fruit or chocolate chips.
I did whip up my quick chocolate- yogurt frosting which I schmeared on a few loaves.
This recipe can also be made with regular flour (instead of gluten-free flours) so check out the recipe. Also – I adapt it for you to accommodate a
large loaf pan.
Hint: I mash bananas with an old fashioned potato masher.
I do not use a stick proof pan.
Stay safe and enjoy baking this delicious quick bread!
Karen