This banana bread recipe a hearty go-to recipe in my The smell of fresh baked banana bread was a common staple in my childhood home. On any given day after school, I would come home to the sweet, warm smell and know that a tasty afternoon snack was coming right up.
We used banana bread for all sorts of occasions… having people over to the house for coffee, small group, or simply if we had some overly ripe, speckled bananas that needed to be used. The recipe she always used was a good southern recipe from the Calling All Cooks cookbook.
Fast forward a few years and a couple of gluten intolerance related health issues later, and we have since tweaked the recipe to make it friendly for gluten free and dairy free folks alike.
You might think, “no gluten, no fun”, but rest assured, my food critic husband said this is the “best banana bread [he’s] ever had”. And he doesn’t even really like banana bread, but this is the exception!
So without further ado, here’s how to make the most delicious, gluten free, dairy free, banana bread:
Supplies and utensils:
- Measuring cups
- Measuring spoons
- Mixing bowls
- Sifter
- Electric mixer
- Spatula
- Loaf pans (2 regular loaf pans for 4 small loaf pans)
Ingredients:
- 2 cups of sugar
- ¾ cups of cooking oil (I used canola)
- 2 large eggs
- 3 cups of sifted all-purpose flour* (I used King Arthur Gluten-Free Measure for Measure
- flour)
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- 1 ½ teaspoon of baking soda
- 1 ½ cups of almond milk*
- 1 teaspoon of vanilla extract
- 1 ½ cups of ripe** mashed bananas
- 1 cup of pecans (optional)
*This recipe works well with regular all-purpose flour and buttermilk, as well
** When the bananas are speckled
Directions:
Preheat the oven to 350 degrees.
Cream sugar and cooking oil. Beat in one egg at a time.
In a separate bowl, sift the dry ingredients together. Alternate adding the flour mixture and milk
to the oil and sugar until both are completely in mixed in. Add mashed bananas and vanilla
(and nuts if you are adding them). Mix together thoroughly.
Bake in greased loaf pans for 45 minutes or until it turns loose from the sides of the pan. Use cake
tester to be sure the center of the bread is completely baked.
Best. Banana. Bread. Ever. And while there are a couple extra steps you have to take such as sifting the flower, it’s fairly simple and quick. Enjoy!
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