Whether it’s because I’m making my banana pancakes or simply using a banana as a topping or garnish in one of my dishes, bananas are a necessary component in many of my NOBREAD recipes. This week, I had visitors in town, and like any good hostess, I stocked my home with NOBREAD essentials. Unfortunately, I overbought most grocery items, and much of my food went bad! I was slightly disappointed; that was until I realized my bananas were going bad too, and the only thing that makes me happier than perfectly ripe bananas are bananas that are going bad! Why? Well, these bananas are GOLD in the world of banana-bread making, and I’ve had a new recipe right up my sleeve that I’ve been dying to try.
What You Will Need:
2 Cups All-Purpose GLUTEN FREE Flour
¾ Cup Brown Sugar
3 RIPE Bananas
¼ tsp Salt
1 tsp Baking Soda
½ Cup Dairy Free Butter
Optional: GF/DF choc chips!
What You Will Do:
Preheat oven to 350 degrees.
In a large bowl, combine gluten-free flour, baking soda, and salt.
In a separate bowl, melt butter and combine with brown sugar.
Add butter/sugar to large bowl and mix.
In two separate bowls, mash 3 bananas and whisk two eggs.
Combine bananas and eggs in large flour bowl and mix until smooth.
If you want to make chocolate chip banana bread, now’s the time to add your GF/DF chocolate chips!
Pour batter into a 9.5 in x 5.5 in bread pan.
Place in the oven for ~30 minutes, or until the top of your bread is nice and brown. If you stick a toothpick or knife into the bread, it should come out nice and clean! Otherwise, let it cook a bit longer!
Let bread cool for ~15 minutes.
Slice and serve!