Banana Bread

Level of Difficulty: Easy
Serves: 10

This is my mom's recipe for Gluten Free Banana Bread and it has stood the test of time. It is moist and delicious. On special occasions I top it with Cream Cheese Icing, the recipe may be found here.  

Banana Bread

Makes ~10 slices where each one has approximately:

257 Calories, 48g Carbs, 6g Fat, 3g Protein

Nutritional information does not include the optional chocolate chips and/or nuts.

Banana Bread

1 cup	Sugar
4 T	Butter
2	Eggs
3	Bananas
1 1/2 cups	Rice Flour (approximate)
1 t	Baking Soda
1/4 t	Salt
1/8 t	Xanthan Gum (optional)
	Optional: Chocolate Chips and/or Nuts

Directions:

1. Pre-Heat oven to 325F.

2. In a small bowl mix Rice Flour, Baking Soda, Salt, and Xanthan Gum (optional). Set aside.




Tip: Xanthan Gum replaces the elasticity of the gluten. It is not necessary but will give the bread a lighter texture. 

3. Peel and Mash the Bananas with a fork.

Tip: Bananas should be ripe to over-ripe. Therefore this recipe is a good way to use left over bananas. If you have a left over banana that is about to go bad, put it in the freezer. Frozen bananas will turn black, this normal and they are perfect to use in baking. They can then be thawed and used in this recipe.




4. Cream the Butter and Sugar together with an electric mixer.

5. Beat in Eggs with the electric mixer till fluffy (1-2 minutes)

6. Beat in Bananas with the electric mixer.

7. Continue to beat the mixture and gradually add the flour mixture. Additional flour may need to be added depending on the brand of Flour used. The beaters should be making marks in the batter as shown below. 

8. (Optional) Mix in Chocolate Chips and/or Nuts by hand.

9. Pour batter into a greased Loaf Pan

Tip: Decorating the top of the loaf with nuts or Chocolate Chips is nice way to finish the loaf. It also reminds you what you added to the bread.




10. Bake of 50-60 minutes, till the loaf springs back to touch.

 


This recipe can also be made into muffins. If so, bake at 375F for 20-30 minutes.

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Banana bread is often topped with Cream Cheese Icing, the recipe may be found here.  

The bread will last in an air tight container for approximately 1 week. I like to slice the and freeze the loaf so I can grab a single serving.

Please post your experience with this recipe in the comments... and is it worth the calories?