My friend Lori surprised me with this gluten free banana bread on my front porch! I was so excited when I received her gift. It was a nice treat to wake up to because I was able to enjoy a slice with my morning coffee. Often times gluten free bread is dry and crumbly and I was so delighted to see that this banana bread was moist. It had a great flavor and I really enjoyed it.
My non gluten free husband also enjoyed it too! I asked Lori if she had a secret to making such delicious banana bread and she told me that she really mushy bananas that had actually been frozen prior. That made my day because I have a bag of frozen bananas in my freezer right now. I love being able to find bananas on sale and extend their life by freezing them.
If you find yourself with leftover or overripe bananas this would be a great recipe to try. Lori baked it in small tins which ended up being perfect for gift giving. If you are looking for a way to show your love and encouragement this is a great recipe to try. I hope you enjoy it as much as I did.
You could easily add walnuts, pecans or chocolate chips too it if you desire too. I love how she packaged it up and wrote a cute note and dropped it as a surprise. It truly made my day! I am blessed with amazing friends and during difficult days or just for no reason at all it is a simple way to spread joy.
Gluten Free Banana BreadPrint Recipe
- 1 1/2 cup gluten free flour (I like King Arthur)
- 1 1/4 tsp baking powder (be sure it is gluten free)
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/3 cup butter flavored crisco
- 1/2 cup sugar
- 2 large eggs
- 1 1/2 tsp vanilla
- 2 TBSP regular milk
- 1 cup mashed banana (over-ripe is best)
- Preheat oven to 350 degrees
- Grease loaf pan with shortening and lightly flour
- In a medium size mixing bowl, combine your dry ingredients
- In a separate bowl mash your bananas, add shortening and sugar and beat with an electric mixer until fluffy.
- Add milk, vanilla and eggs to the banana mixture and beat for 1-2 minutes until combined.
- Add 1/2 the dry ingredients and mix to combine.
- Repeat with the other 1/2 of the dry ingredients.
- If desired add any additional options (pecans, walnuts, chocolate chips) and gently fold in.
- Pour mixture into a lightly greased and floured pan.
- Bake for 50-60 minutes until toothpick inserted in the center comes out clean.
- Cool pan on a cooling rack for 5 minutes. Turn out of the pan and allow to completely cool.
- Wrap up in plastic wrap and give (or savor it for yourself).