This easy, one bowl gluten free banana bread is everything banana bread should be: moist, tender and delicious, packed with banana flavor and not too sweet. Banana bread perfection!
You know how the crumbs from a truly moist quick bread like banana bread can be picked up with the back of a fork? This is that gluten free banana bread. I’d swear that it was the sour cream in the batter, but I’ve also made it with plain Greek yogurt (1:1) in its place and it’s just as good.
The sign of a truly legendary quick bread recipe is when you can alter the ingredients a bit on the margins, and have it still turn out beautifully. This banana bread is, indeed, legendary. Try folding in about 1 cup of whatever mix-ins you love most (chopped walnuts, chopped pecans, chocolate chips, you name it), and it will still turn out. You can even reduce the sugar to 1/2 cup, or raise it to a full cup or more. It will still turn out.
The secret, of course, is what it always is, really: one of my recommended gluten free flour blends, measured by weight (bananas measured by weight, too). Oh, and almost-overripe bananas. Is that two secrets?
Fold in the bananas (and any mix-ins) at the end, since you don’t want to overmix the batter. Then scrape it into a prepared loaf pan, smooth the top, and bake. That’s it. Since this is such a moist quick bread, you really do need to let it cool before slicing it or you may *squish* the loaf a bit as you slice it. If you’re dairy-free, try using Earth Balance buttery sticks in place of the butter, and nondairy sour cream for the sour cream.
The post One Bowl Gluten Free Banana Bread appeared first on Great gluten free recipes for every occasion..
(c) Great gluten free recipes for every occasion. – Read story here.
