Banana Bread
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Serves: 8
Ingredients:
3 Bananas - overripe
¼ cup Butter (Dairy Free Sub: Coconut oil)
1 tbsp White Wine Vinegar
1 tsp Vanilla Extract
1 Egg
1 cup Sugar
½ tsp Salt
1 tsp Cinnamon
¼ tsp Nutmeg
1 pinch Cloves
1 tsp Baking Soda
1 tbsp Baking Powder
1 cup Walnuts (*optional)
Cook with me!
Instructions:
Preheat the oven to 325 degrees.
Prep. Start by peeling your blackened bananas and placing them in a medium sized mixing bowl and use a fork to mash the bananas.
*If you have some overripe bananas that you plan on saving to make banana bread at a later date, I would recommend peeling them and freezing them in a ziploc freezer bag. You don’t want to be stuck trying to peel a frozen banana. It also makes the defrosting process so much easier. Just defrost in the microwave for 2-3 minutes.
Next, roughly chop one cup of walnuts and set aside. Then melt a ¼ cup of butter in the microwave for about 30 seconds to 1 minute and set aside to cool.
*If you would like to keep this recipe dairy free, feel free to substitute coconut oil.
Mix dry ingredients. Add 1 ½ cups of Bob’s Red Mill Gluten Free 1:1 Baking Flour to a large mixing bowl. Next, add 1 cup of sugar and ½ a teaspoon of salt. Finally, add 1 teaspoon of cinnamon, a ¼ teaspoon of nutmeg, and a dash of ground cloves along with 1 teaspoon of baking soda and 1 tablespoon of baking powder. Use a whisk or fork to break up any clumps of flour or sugar there might be and mix everything together.
Mix wet ingredients. Add the room temperature butter, an egg, and 1 tablespoon of white wine vinegar to the mashed bananas, and use a fork to thoroughly mix everything together.
Combine. Add the wet ingredients to your dry ingredients and use a fork or a whisk to thoroughly mix everything together and break up any remaining lumps. Use a rubber scraper to gently fold in ⅔ of your chopped nuts, if using. Add banana bread mixture to a greased loaf pan and sprinkle the remaining nuts on top.
Bake. Place in the oven on the middle rack and bake at 325 degrees for 1 hour - 1 hour and 10 minutes. To test if it’s ready, poke the center with a paring knife and if it comes out clean, it’s ready.
Cool. Let your banana bread cool in the loaf pan for the first 20 minutes or so, then use a butter knife to release the loaf from the baking dish and set on a cutting board or a cooling rack, to cool for a few hours. Once your loaf is fully cool, it’s ready to eat. If you’re making this loaf ahead of time, you can wrap it up with saran wrap or slice and store in a tupperware container in the fridge for up to a week. If it lasts that long ;)
Enjoy!
NOTES:
Exercise Restraint. Once you figure out how easy this is to make, you’re going to have to be disciplined enough to not make this treat every week. Eating too many sweets WILL throw off your microbiome and disrupt your gut health, even if it’s gluten free.
Mix it up! Try swapping out the banana for pumpkin, butternut squash, sweet potato, or even zucchini!
Thank you guys so much for trying this recipe! I’d love to know what you think. Let me know in the comments! Don't forget to tag me if you post a pic, I love to see your cooking!!
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