My grammy could make quick bread in her sleep. Truly. She always managed to have a fresh loaf of incredibly moist banana bread coming out of the oven when we came to visit. I loved the smell of her home. By the time we settled in, she would have warm slices smothered with butter set out on a plate. Goodness, how I miss her.
Thank heavens our family loves homemade banana bread. Sometimes we make a loaf with nuts, but our favorite version is made with mini chocolate chips. This recipe is easy to adapt to suit your tastes. The most important ingredient is the caramelized bananas. You may skip this process and just use over-ripe bananas, but the flavor will taste like you added rum to the recipe. Instead, we prefer the natural sweetness of bananas to emerge from a gentle heating process.
Peel about 3-4 medium/large bananas and cut them in half. Then cut them in half again lengthwise. Place bananas cut side down in a non-stick skillet prepared with a thin layer of oil, non-stick spray or butter. (We make our own non-stick spray by adding 1 oz of oil to 5 oz of water in a spray bottle – shake vigorously before each use.) Heat bananas on low/medium-low until the underside is light brown and turning soft (about 10 minutes). Turn the bananas to cook the other side (another 5-10 minutes). Bananas are done when you can easily mash them with a fork. Remove from heat and transfer to a small bowl to cool. If not using right away, refrigerate for up to three days or freeze for up to a month.
Loaf Pan: We’ve had the best results with the USA Pan Bakeware, aluminized steel, one pound loaf pan 8.5″ X 4.5″. It has a silicone coating that is PTFE, PFOA and BPA free.
Variation: This recipe also makes muffins! Divide batter into 12 regular muffin wells. Bake at 424F/218C for 10 minutes. Reduce oven temp to 375F/191C and continue to bake for 8-10 more minutes. To make gluten free pumpkin bread, click here.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE -Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.
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Recipe Inspiration: Visits with Grammy
Photo by DuPree Productions
Flour Farm Bakin’ Banana Bread
Equipment: Digital Scale (preferred), 8.5 x 4.5 Loaf Pan, Whisk, Sturdy Mixing Spoon, 10-12″ Skillet, Instant Read Digital Thermometer, Measuring Spoons & Cups, Aluminum Foil, Mixing bowls, Tongs or fork
Substitutions: For information on how to substitute an ingredient, click here.
Before You Dive In – Prep:
- Caramelize bananas
- Melt and cool the butter
- Chop nuts (if using)
- Move oven rack to middle rack
- Preheat oven to 375 degrees Fahrenheit (191 degrees Celsius)
- Spray or grease the interior bottom of a 8.5 x 4.5 loaf pan if using non-stick. If not, grease and flour the entire interior of the loaf pan.
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 180g (6.3 oz) Flour Farm Organic Gluten Free Flour Blend (1 2/3 C)
- 2 tsp Aluminum Free, Double Acting Baking Powder (10g)
- 1/2 tsp Pink Himalayan Salt (3g)
- 1 tsp Ground Cinnamon (3g)
- 1/8 tsp Ascorbic Acid – Optional (Vitamin C Powder)
- 1/2 T Acacia Powder – Optional (4g)
- 56g (2 oz) Chopped Nuts (1/2 C) OR 99g (3.5 oz) Mini Chocolate Chips (1/2 C)
- 227g (8 oz) Caramelized or VERY Ripe Bananas (About 1 cup – see note in the blog above for instructions)
- 57g (2 oz) Butter – Melted and Cooled (1/4 C)
- 59 ml (2 fl oz) Your Favorite Oil (1/4 C – We use sunflower or avocado oil)
- 150g (5.3 oz) Light Brown Cane Sugar (3/4 C Packed)
- 2 Large pasture Raised Eggs (100g)
- 2 tsp Pure Vanilla Extract (10 ml)
- 57g (2 oz) Plain Greek Yogurt (1/4 cup)
Please read prep note above. Thank you!
Step 1: In a medium bowl, whisk together the dry ingredients. Set aside.
Step 2: In a separate large bowl, add all of the wet ingredients. Mix thoroughly using a whisk.
Step 3: Add the dry ingredients to the wet ingredients and stir with a sturdy mixing spoon until all of the dry ingredients are incorporated.
Step 4: Pour the batter into the prepared loaf pan and place in the middle of the center oven rack.
Step 5: Bake for 30 minutes and check the top for over browning. If the loaf is still golden, cook for 15 more minutes and check again. If turning excessively brown, tent with foil.
Step 6: Total bake time is 50-60 minutes depending on your oven/loaf pan. The internal temperature of the bread should be about 205 degrees Fahrenheit (96C). In our 375 degree oven, using the USA Pan Bakeware, it takes 60 minutes to bake. If you do not have a thermometer, a toothpick dipped into the center of the loaf should come out clean.
Step 7: Remove the pan from the oven and allow it to sit on the cooling rack for a few minutes. Turn the pan on it’s side and release the loaf. Allow the loaf to cool on the rack on its side.
Step 8: If there is any bread left over after you start into it, wrap it in plastic wrap or seal it in an airtight container. It will stay on the counter for 3 days.
To Make Muffins: This recipe yields 12 regular muffins. Divide batter into 12 regular muffin wells. Bake at 424F/218C for 10 minutes. Reduce oven temp to 375F/191C and continue to bake for 8-10 more minutes.
To freeze: This bread freezes beautifully for up to a month! You can cut individual pieces and wrap them or wrap the whole loaf in a freezer safe container and store for a month. Thaw on the counter or in the toaster on the lowest setting.
The nutrition information provided below is for recipe as written with optional ingredients and nuts. If you make the bread with Enjoy Life Chocolate Mini Chips, add .5g of saturated fat, 3g of carbohydrates, and 2g of sugars. One loaf yields about 19 -45g slices.
- Category: Quick Bread
- Serving Size: 1 slice
- Calories: 180
- Sugar: 11g
- Sodium: 140 mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25 mg
Keywords: Gluten Free Banana Bread