Banana Bread
Video Instructions
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 35 minute cook time
- 1 hour total time
Recipe
Makes two 9×5″ loaves or six mini loaves
4 cups (500 g) gluten free flour (I used Bob’s Red Mill GF 1:1 Baking Flour)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup butter, softened to room temperature
1 1/2 cups (300g) brown sugar
4 eggs
2/3 cup sour cream
2 teaspoons vanilla extract
8 large ripe bananas, mashed (thaw then mash if using frozen bananas)
1. Preheat oven to 350° F.
2. Grease and flour pans. Set aside.
3. In medium bowl, combine flour, baking soda, salt and cinnamon. Set aside.
4. Add bananas to bowl and mash well. If using frozen bananas, thaw in microwave and remove excess moisture before mashing. Set aside.
5. In large bowl, beat together butter and brown sugar.
6. Beat in eggs one at a time to the butter/sugar mixture.
7. Beat in sour cream, vanilla extract and mashed bananas.
8. Gradually fold dry ingredients into wet ingredients and stir until just combined and no flour pockets remain.
9. Spoon batter into prepared pans. If using mini loaf pans, bake for 35-40 minutes. If using regular loaf pans bake for 60-65 minutes or until toothpick inserted into the center comes out clean. The top will appear very dark, it should!
10. Remove from oven and allow to cool completely.
11. Enjoy!! Banana bread can be stored at room temperature for 2 days or refrigerated for 5 days.
Makes two 9×5″ loaves or six mini loaves
4 cups (500 g) gluten free flour (I used Bob’s Red Mill GF 1:1 Baking Flour)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup butter, softened to room temperature
1 1/2 cups (300g) brown sugar
4 eggs
2/3 cup sour cream
2 teaspoons vanilla extract
8 large ripe bananas, mashed (thaw then mash if using frozen bananas)
1. Preheat oven to 350° F.
2. Grease and flour pans. Set aside.
3. In medium bowl, combine flour, baking soda, salt and cinnamon. Set aside.
4. Add bananas to bowl and mash well. If using frozen bananas, thaw in microwave and remove excess moisture before mashing. Set aside.
5. In large bowl, beat together butter and brown sugar.
6. Beat in eggs one at a time to the butter/sugar mixture.
7. Beat in sour cream, vanilla extract and mashed bananas.
8. Gradually fold dry ingredients into wet ingredients and stir until just combined and no flour pockets remain.
9. Spoon batter into prepared pans. If using mini loaf pans, bake for 35-40 minutes. If using regular loaf pans bake for 60-65 minutes or until toothpick inserted into the center comes out clean. The top will appear very dark, it should!
10. Remove from oven and allow to cool completely.
11. Enjoy!! Banana bread can be stored at room temperature for 2 days or refrigerated for 5 days.