Gluten Free Banana Bread
Recipe adapted from gfJules
Makes one 8.5x4.4 inch loaf
I love a good slice of banana bread smeared with lots of butter. This GF version doesn't disappoint. When I take something GF that I have baked to work and the container comes home empty I smile. That is my ultimate test and this banana bread passed with flying colors. Enjoy!
1/2 cup butter, room temperature
1/2 cup sugar
1/4 cup brown sugar, packed
2 eggs and 1 egg white, room temperature
1/2 cup buttermilk*
1/2 cup mashed banana (approximately 1 banana)
1 tsp pure vanilla extract
1 1/2 cup gfJules all-purpose GF flour
1/4 tsp salt
1/2 tsp baking soda
1/2 cup chopped pecans (optional)
1/2 cup mini-chocolate chips (optional)
Preheat oven to 350 degrees
Spray 8.5x4.4 inch loaf pan with non-stick spray
In a medium bowl, cream butter and sugars whipping until light and fluffy. Add eggs and blend until mixed.
Add buttermilk (make your own by adding 1/4 tsp of vinegar to the 1/2 cup of milk and let sit while mashing banana).
Mash one ripe banana to measure 1/2 cup - but no more. Add part of another banana if it doesn't make a full 1/2 cup. Don't add more than 1/2 cup.
In a separate bowl, whisk together the flour, salt and baking soda. Add mashed banana and vanilla extract to the sugar mixture, then add the buttermilk alternately with the flour mixture and mix well (save about a TBSP of the flour mixture if adding nuts and or chocolate chips) beating one minute after blended. If using nuts/chocolate chips add them to the remaining tablespoon of flour and stir to coat then add to mixture and stir just until combined.
Pour batter into loaf pan. Bake approximately 40 minutes - checking after 30 minutes. Bake until golden brown and tester inserted in middle comes out clean and bread springs back to the touch.
Cool in pan on a wire rack for 15 minutes then remove from pan and back onto cooling rack until completely cooled.