Banana Bread

We eat so many bananas in this house, it’s a little ridiculous. With that said, a lot of times the girls will only eat half a banana or take one bite and be done. So, then we just have an abundance of partially eaten bananas. I have taken to slicing the remaining banana and freezing it for different uses: banana ice cream, smoothies, banana bread, etc.. On any given week, we will make this banana bread recipe 2-3 times. Finley also loves a good carb (who doesn’t), so this satisfies her breakfast on the daily.

While I wish that I could take full credit for this recipe, I cannot. I have been using Janet’s Rich Banana Bread recipe and adapting it. I have tried a lot of recipes, and this one seems to be the best that I have found. The main adjustments I have made to the recipe are: swapping out the flour for a gluten free blend, adding a splash of bourbon along with the vanilla, using greek yogurt instead of sour cream, and using a mix of granulated and brown sugar. I find that the brown sugar gives the bread a better color and a little richer of a taste. Gluten free flour has come a long way since I began my gluten free journey over 10 years ago, but sometimes it still needs a little help, and a little bourbon and brown sugar seems to make a difference.

The things I love about banana bread are 1. the aroma that fills your house in the morning.. maybe blasphemy, but I say better than bacon, 2. how easy it is to whip up in the morning, and 3. ease of making several variations.  I do prefer just a standard banana bread, maybe with a little nut crunch on top, but today we went with some chocolate chips. It’s Friday, the kids don’t have school, so we will treat them to a little chocolate in the morning. Another variation the girls really love is adding some swirls of peanut butter into the batter! No matter how it is made, it’s completely delicious.

 

Banana Bread Recipe

1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1/2 cup brown sugar (light or dark)

2 eggs

1 teaspoon vanilla

1/2 teaspoon bourbon (you can omit)

1/2 teaspoon salt

1 teaspoon baking powder

1 1/2 cups gluten free flour

2 bananas, mashed

1/2 cup greek yogurt

optional: nuts, chocolate chips, peanut butter

Preheat oven to 350 degrees

I try to make this as simple and easy to clean up as possible, so I try to use just one bowl.  First, melt the stick of butter and add the brown and granulated sugar. Add in your eggs one at a time; mixing between.  Next add in your vanilla and bourbon, if using. Sprinkle the sugar and baking soda over the top of your mixture and mix in. Add in your flour, 1/2 cup at a time, mixing between each addition. Add in your greek yogurt, mashed bananas, and nuts or chocolate chips.  If you want to do peanut butter, wait until after you have poured into your loaf pan. Then you will add little dollops of peanut butter and swirl in with a knife.

Recruit a child to help out with the cooking

To prepare your loaf pan, spray with cooking spray, and line with parchment paper so the edges hang over the loaf pan. This just helps to pull the bread out of the pan.  Pour your batter into your pan and cook for about 60 minutes. My oven typically takes about 68 minutes, but just keep an eye on it. Take out, and let cool in pan for 10 minutes, then remove and place on a cooling rack. We will typically eat it pretty warm, but it is good at any temperature!

Note: you can also use these for muffins. When we are running short on time in the mornings, we will make mini muffins. Just scoop batter into muffin tin and bake for 15-18 minutes.