We love quick breads like banana bread. But, sometimes we want them to be a bit different. The nice thing about this recipe is you can easily change things up. Don't want chocolate chips? Try pecans or walnuts, or raisins, or dried cranberries. The possibilities are limitless!
| Prep Time | 20 minutes |
| Cook Time | 1 - 1/2 hours |
| Passive Time | 10 minutes |
| Servings |
loaf
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Ingredients
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 4 bananas ripe medium bananas peeled and mashed
- 1 tsp buttermilk
- 2 cups Bobʼs Red Mill Gluten Free 1-1 Baking Flour Can substitute all purpose flour if gluten-free is not needed
- 1 1/2 tsp Xanthan Gum
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 3/4 cup chocolate chips We use mini chips, but any will do
Ingredients
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Instructions
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Preheat oven to 350 degrees
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Mix butter, sugar, and vanilla on high speed in mixer until creamy. The mixture should be light when done.
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Beat in eggs, one at a time, until well blended
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Mash bananas with the milk in a separate bowl and set aside
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In another bowl, combine remaining dry ingredients.
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Alternately mix about 1/3 of dry ingredients and 1/3 of bananas into the egg mixture until all are combined.
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Bake for 1 - 1 1/2 hours. Check during last 1/2 hour for doneness by inserting toothpick or cake tester.
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Allow to cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
Recipe Notes
There's a wide range of time for baking due to different baking speeds for different types of pans. Once you know how long your pan and oven take, you can lock that in as the baking time. Also, if you don't have a cake tester, just use a metal turkey lacer (it works really well!).
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