Banana Bread. This was a staple in my house growing up. Whenever those bananas got spotty we had banana bread for breakfast. We LOVED it, especially my brother, who then in turn made it for my kids. They now love it, too.
I have taken our old classic recipe and tweaked it to make it gluten free and have a little less sugar (and no refined white sugar)… there is still butter. I think butter is the key to the deep flavor of this particular bread, but feel free to swap in melted coconut oil, I am sure it will work!
- 3 to 4 Very ripe bananas (lots of dark spots & amount depends on how big the banana is! )
- 1 1/2 Cup gluten free flour (I like this one)
- 1 Cup real maple syrup (This one is THE BEST) (you can use 3/4 cup if you like it less sweet!)
- 1 Egg
- 1/4 Cup butter, melted (half stick)
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- Preheat oven to 325 degrees.
- Mash bananas in a large bowl with a fork until very smooth. Sometimes I make the whole thing in the cuisinart – so easy!
- Add the maple syrup, and mix. Then add the egg and mix together.
- Now slowly add in all the dry ingredients, stir well to combine.
- Gently fold the batter while pouring in the melted butter (I melt butter in a pyrex measuring cup in the microwave).
- Pour batter into a greased loaf pan. I have always used glass, if you using metal you may need to adjust the time a little bit longer.
- Bake in your preheated oven for 1 hour and then check center with a knife or a tooth pick to see if it is done. It should come out clean. I find that the bake time varies depending on the ripeness of the bananas and of course how hot your oven is. I have had the bread take up to 90 minutes, so be patient!
- Cool completely before slicing and then enjoy!
It is EXCELLENT in the toaster oven for breakfast with a little bit of butter!