This is the season where I go in to comfort food mode. And Quick breads are one of my favorites. So, to start the season off right I made my first Gluten Free Banana Bread. This bread will soon become one of your favorites. It’s moist and packed with tons of banana flavor. I added the nuts to the top last, mostly by mistake because I forgot to add them to the mix, but they ended up having a really nice toasted flavor that I’m sure will please the most discriminating palates.
This recipe is so quick and easy it doesn’t even require a mixer. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg and vanilla, then add greek yogurt. Sprinkle the baking soda and salt over the mixture and mix together. Add the flour last and mix. Pour mixture into a buttered 4×8 inch (I used a little bit bigger) loaf pan. Bake for approx 1 hour – just check around the 1 hour time frame based on the size of the pan you use. Use a toothpick to check to see if it’s done. If toothpick comes out clean, then you’re good to go. Cool on rack. Remove from pan, slice and serve.
*3 or 4 really ripe bananas, smashed really well
*1/3 cup melted butter
*1 cup sugar (can be reduced to 3/4 cup if desired)
*1 egg, beaten
*1 teaspoon gluten free vanilla
*1 teaspoon baking soda
*1 1/2 tablespoons of Greek Yogurt (I used Fage 2% plain Greek Yogurt)
*Pinch of salt
*1 1/2 cup of your favorite Gluten Free All-Purpose Flour (I used Jules Gluten Free All Purpose)