Can I just say that I love banana bread, like love it! It’s the perfect combination of banana and bread goodness! At home, we always have bananas on hand, whether it’s for smoothies, acai bowls, or banana bread. My mom always had banana bread for us to eat when I was in elementary school. I would always remind her to make sure she puts a slice or two in my lunch bag for school. And then at school, I would snack on it in between classes and my classmates would always ask for a piece.
Going on to college, one of my comfort foods was banana bread, it was simple to make and always reminded me of home. And my friends would just eat it up! I’d make a loaf and bring it to school the next day and it would be gone so fast. Quickly I learned that I would always have to bring 2 loaves of banana bread, or some people wouldn’t get a slice. But I loved banana bread and sharing it with my friends so it was no problem for me.
Even this past June, when I went back to Sacramento, CA to visit some of my college friends, they asked me to make banana bread for them, and for those that weren’t able to make it to the get together, they were so sad that they weren’t able to get a bite of my banana bread. This recipe is my mother’s with a swap in flour for the gluten-free flour, but if you don’t need to be gluten-free just use regular flour and its delicious!
My Only Banana Bread – GF
Makes: 1 loaf
3 really ripe bananas
3/4 Cup white sugar
1/2 Cup oil
1 3/4 Cup Gluten Free Flour (or you can use regular AP flour)
1 Teaspoon Xanthan gum (omit if using AP flour or if your GF flour has it already in the mix)
1 Teaspoon baking soda
1 Teaspoon cinnamon
1 Teaspoon vanilla extract
butter to grease pan
- Pre-heat oven to 300F and grease your loaf pan with butter
- In a bowl, mash your 3 bananas
- Add in your 2 eggs and oil, and mix
- Add your sugar and mix again
- Slowly add in your GF flour, baking soda, cinnamon, vanilla extract, salt, and xanthan gum (optional)
- Mix until just combined, then pour into a butter greased loaf pan
- Bake for 60 minutes or until a toothpick comes out cleanly
- Cool in pan for 10 minutes before removing and letting bread finish cooling on a rack
- Enjoy now, your slice it up and store in the freezer for whenever you want a slice!
Great alone or with some butter! Right now it’s super hot in Los Angeles, so I’ve been keeping my loaf in the fridge and when I want a slice, I just pop it in the toaster and it’s just like it came out of the oven. At my house, we have lots of bananas but if we have too many super ripe ones, we peel them and store them in a freezer bag in the freezer. Then when we are feeling like banana bread or need it as a housewarming gift, we just take out our frozen bananas and we are ready to bake!
Every day, Lai day! How hot is it where you live??