Banana Bread
INGREDIENTS:
- 2 cups Cup4Cup Multipurpose Flour (this is my favorite GF flour)
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup unsalted butter, melted
- 1 ½ cups mashed banana (about 4 bananas)
- 1/3 cup buttermilk, plain yogurt or sour cream
- 1 teaspoon vanilla extract
- Optional: 1 cup chopped walnuts and/or chocolate chips
Preheat oven to 350°F. Spay a 9” x 5” loaf pan with cooking spray. (I doubled this recipe so I was able to make 2 medium and 4 small loaves)
In a bowl, whisk together the flour, baking soda, kosher salt and cinnamon; set aside.
In a separate bowl, whisk together the eggs and sugar until pale, approximately one minute. Add in melted butter, mashed banana, buttermilk (I used vanilla yogurt because that is what I had on hand) and vanilla and whisk until thoroughly combined.
Add the flour to the egg/banana mixture and stir until all of the flour is just moistened. The batter will be lumpy and thick. Fold in walnuts and/or chocolate chips, if desired. If I do this, I separate the batter into another bowl and pour in the add-in. Mix the add-in until well incorporated. Pour batter into the prepared (sprayed with Coconut oil) loaf pan. I used 2 medium and 4 small pans. I like to do this to share with neighbors or friends. Top with whatever your add-in is so you can tell the difference between the loaves.
Bake for 40 minutes – 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack.
This recipe comes from the website Cup4Cup. It is hands down my favorite Gluten Free Flour. It makes bread like regular bread. It is a mixture of ingredients, so please read the label to make sure it is a good fit for your kitchen. I have tweaked this recipe to my liking, but the recipe came from them and is not my original recipe. Check out more of Cup4Cup recipes at Cup4Cup.com