Gluten and dairy free
I always try to think about cool and a unique way, something interesting and out of the box, but when it comes to banana bread, I want to be able to taste all the flavorful ingredients: bananas, walnutsand butter. If you don’t like the texture of bananas, make sure to use overripe bananas and mash them really well. After a long day at work I enjoy a slice of good banana bread.
Makes 1 regular-sized loaf, or 2 mini loaves
1 1/3 cups Butterfly™ gluten free all-purpose flour blend
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
6 tablespoons earth balance butter or coconut oil
2/3 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 large ripe bananas, mashed (about 1 cup)
¼ cup chopped walnuts or chocolate chips
- Preheat oven to 350F degrees. Whisk together Butterfly™ all-purpose flour, salt, baking soda, baking powder.
- In a large bowl, beat on high speed the coconut oil, sugar for 2-3 minutes .Beat in the flour mixture. Gradually beat in the eggs and vanilla but don’t over stir, mix until ingredients are just combined. Fold in the bananas and nuts.
- Scrape the batter into the greased pan and spread evenly.
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Bake mini-loaves for 25-30 minutes .Let cool in the pan on a rack for 5-10 minutes before unmolding to cool completely.