You know how they say you’re supposed to wait until the banana bread is cool before you try to cut into it?
Yeah, we can never wait either. I very carefully cut that banana bread up there straight out of the oven. I had hungry little people in my kitchen.
I made this banana bread last Sunday morning. Best time of the whole week in my book. It’s about the only time I get to be in the kitchen, by myself, baking whatever I please. And last Sunday I had a bunch of very dark bananas that were begging to be mushed up and baked into a wonderfully fragrant, moist banana bread.
There she is! Fresh out of the oven 🙂 Not as domed as a wheat based quick bread but otherwise almost identical in both flavor and texture.
If you are gluten free and you love banana bread count yourself lucky. Quick breads are one of the EASIEST baked goods to replicate without gluten. I have used a lot of different recipes for gluten free banana bread over the years. There are lots of good ones. This is the best one I’ve developed yet. Is it the last one I’ll ever use? Probably not. But nonetheless, this is a great recipe that can be easily converted into a number of other breads or muffins. The batter is very thick, more of a dough, really, which means it can support lots of yummy additions like blueberries for blueberry muffins or, hee hee, chocolate chips for chocolate chip banana bread!
Oh, and the other great thing – if you’re reading this and don’t do gluten free, just use regular flour in place of the gluten free flours. That’s it. I just made a bunch of jumbo blueberry muffins using this recipe with regular flour and they came out fabulously. So either way – you’re good to go!
Oh…and…we all know how to make quick bread right? Mix the wets, mix the drys, mix the two together and bake? Good, glad we got that out of the way because I didn’t take step by step pictures this time.
Nom. So so good. You’ll notice in the ingredient list a flour I haven’t used on here before. Teff flour is made from the smallest grain in the world. When it bakes it just about dissolves and gives the baked good an almost gelatinous quality. I use it in conjunction with my all purpose flour blend for quick breads and muffins because it gives them that squooshy texture that we love. You can find it in the gluten free aisle if you have one in your grocery store. I buy the Bob’s Red Mill brand, I think.
Don’t let those black bananas go in the trash! Go make some banana bread stat!
(And as always, you’re gonna need to grab that kitchen scale. If you don’t have one go get one! They’re not expensive and they are indispensable if you bake a lot. Especially if you bake gluten free a lot.)
1 stick butter, melted
6 oz sugar (3/4 cup)
6 oz (weight – not volume) sour cream
2 large eggs
1 cup mashed bananas (about 2 1/2 medium – it totally depends on the size of your bananas so use the measuring cup this time. This is one thing I’ve just never measured on the scale.)
1 tsp vanilla
1 oz Teff Flour
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp salt
1/4 tsp cinnamon
Preheat oven to 350 degrees.
Grease a large loaf pan with oil.
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon. (If you’re doing this with regular flour, just sub in 8 oz all purpose flour).
In a small bowl, combine melted butter, sugar, sour cream, eggs, mashed bananas, and vanilla.
Combine the wet and the dry ingredients until thoroughly combined. Little lumps are okay.
Use a rubber scraper to move all batter into prepared pan. The batter will be very thick.
Bake 45-50 minutes, until a tester stuck into the middle of the loaf comes out clean.
Allow to cool before cutting (…ideally).