{recipe} Homemade Banana Bread

A family favorite that makes a tasty treat for breakfast, brunch or dessert.

This tried-and-true recipe has also been adapted for a gluten-free option, which I personally have enjoyed many a time.

gluten-free * nut-free * soy-free


Ingredients:

  • 1/2 cup butter (1 stick), softened
  • 3/4 cup sugar
  • 1 egg

Dry mixture:

  • 1 1/2 cups flour
    • for gluten-free option: Use 1 1/2 gluten-free all-purpose flour blend* OR 1 cup gluten-free all-purpose flour blend* and 1/2 cup sorghum flour.
    • for regular bread: Use 1 1/2 all-purpose flour OR 1 cup all-purpose flour and 1/2 cup whole wheat flour.
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Wet mixture:

  • 1 1/4 cup mashed bananas (typically 2-3 bananas)
  • 1/4 cup buttermilk
    • I usually make my own buttermilk by combining lemon juice and regular milk. Typically, I add 1 tablespoon lemon juice to 1 cup milk to make buttermilk. However, only needing 1/4 cup, I usually add 1 teaspoon of lemon juice in the bottom of a wet measuring cup (about enough to cover the bottom of the measuring cup) then add in milk to the 1/4-cup line. Whisk together and let stand for at least 5 minutes.

Instructions:

  • Preheat oven to 350°.
  • If making buttermilk, whisk together 1 teaspoon lemon juice with enough regular milk to make up 1/4 cup (see above). Let stand about 5 minutes or until ready to use.
  • Peel and mash bananas using potato masher or fork.
  • Using an electric mixer, cream butter and sugar.
  • Add egg to creamed batter.
  • In a large bowl, combine dry ingredients.
  • In a medium bowl, combine mashed bananas and milk.
  • Add alternating dry mixture and wet mixture to creamed batter.
  • Mix on medium-high until thoroughly combined, about 2 minutes.
  • Pour batter into greased pan.
    • Can use a traditional bread loaf pan. I often use a glass casserole dish (varying sizes). Can also use cupcake pans.
  • Bake at 350° for approximately 40-50 minutes or until toothpick/knife/fork comes out clean from the center of bread.**
  • Cool in pan on cooling rack/cookie sheet.

* Many gluten-free all-purpose flour blends are available from most grocery stores these days. I have used a few different kinds, and each has worked equally well.

** Cook time can depend on the pan. For example, cupcakes tend to cook a bit more quickly than a loaf, so you might to check on cupcakes after 15 minutes to see about progress.


>> Notes

  • If you have food allergies or dietary restrictions, be sure to carefully read the labels for all ingredients, including condiments and spices. For example, some brands of ingredients (especially sauces, salsas, etc.) may contain gluten and/or MSG and/or soy and/or fish/shellfish and/or carrogeenan (a seaweed-derived food additive difficult for some people to tolerate) and/or whatever other kind of ingredient/allergen you need to avoid to accommodate for your own family’s food allergens and dietary restrictions.

 

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