The smell of baking banana bread is heavenly. After a long day at school it's incredible to come home to the smell of banana bread wafting from the kitchen. Because they grow bananas everywhere we've lived, it's something I've been able to have all around the world. Making each new place feel a bit more familiar. Because bananas grow year round and ripen quickly (especially when thrown in the freezer) it makes this the perfect treat to make any time of the year. It is also one of the best breads to make gluten free, as the consistency is not as altered as yeast breads.
Ingredients:
1 c. Walnuts (or Pecans), chopped
1/4 c. Sorghum Flour
3/4 c. Granulated Sugar
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon
2 large Eggs, lightly beaten
1/2 c. Unsalted Butter (melted and cooled)
1 1/2 c. Ripe Bananas, mashed well (I used about 4 medium bananas)
1 tsp. Pure Vanilla Extract
Instructions:
Preheat oven to 350º F and place oven rack in middle position.
Place the nuts on a baking sheet and bake for about 8-10 minutes or until lightly toasted. Let cool and then chop coarsely.
Spray bottom and sides of a 9 x 5 x 3 inch loaf pan with non stick vegetable spray. Set aside.
In a large bowl combine the GF flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. (Note: Do not over-mix your batter. You do not want it smooth or it will become tough, rubbery bread.)
6. Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick
inserted in the center comes out clean, about 55-60 minutes. Place on a wire
rack to cool and then remove the bread from the pan. Serve at room temperature.
(Note: Banana bread is often better the day after.)
Enjoy!
(all photos taken on January 9 and 10 by Eowyn Collins.)