Banana bread is one of those classic recipes that you can make time and time again and it never seems to get old. It’s the perfect recipe to use up those old bananas that sit around until they’re brown. And by that point, no one wants to eat them anyway! I’ve been making this recipe for about 3 years now, and it consistently comes delicious and moist every single time! Sometimes I like to add different spices to the banana bread depending on my mood. It’s delicious with a teaspoon of cinnamon, as well as a dash of nutmeg, and occasionally I even had about half a teaspoon of cardamom!
INGREDIENTS:
DRY:
1 cup granulated sugar
1 1/2 cups gluten free flour mix (I use this one)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
WET:
1/4 cup vegetable oil (you can also substitute with coconut oil, crisco, or butter)
3 very ripe bananas, mashed
2 eggs
1/4 cup plain yogurt
DIRECTIONS:
1.) Preheat oven to 350ÂşF and grease two loaf pans.
2.) In a large bowl, cream together the sugar and vegetable oil until fluffy. Then mix in the eggs until the mixture is light and color.
3.) Add in the gluten free flour, baking powder, and salt. Then, add in the bananas and yogurt and mix thoroughly. Fold in the chocolate chips until just mixed.
4.) Evenly divide the batter between the two pans, and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
