Easy Banana Bread Recipe
This easy banana bread recipe has been a favorite of ours for a long time. We like it every season of the year, and we especially like to have some for gluten-free snacks. It tastes good alone, but it also is great with a flavored spread like apple butter or pumpkin cream.
If I cut regular slices from the loaf like you see in the picture, they are so good to eat plain that we often don’t even think of adding something to them before the whole loaf is gone…especially if I leave it where my husband can see it.
When we do spread this gluten-free banana bread with nut butter or cream cheese, it makes an exceptional treat to put in gluten-free lunches. The sandwiches can also be cut into imaginative shapes for a youngster’s after-school snack or for delicate little tea sandwiches for a special effect at parties. With Thanksgiving just around the corner here, some banana bread sandwiches cut into leaf, pumpkin or turkey shapes would be fun for variety.
We like to have baked some of this ahead of time for last minute guests – they always seem to like it. And, since it’s so easy to mix together and pop in the oven, it’s one of my favorites to bake. I often freeze slices that I’ve wrapped individually so they’ll be ready to pack in lunches or have for quick snacks.
This easy banana bread recipe has been a favorite for a long time,especially for gluten-free snacks or lunches. It's even better with apple butter or pumpkin cream cheese...
- 3 Ripe Bananas, sliced
- 1/2 Cup Oil, like olive oil
- 1 Cup Sugar
- 2 Large Eggs
- 1 Teaspoon Baking Soda
- 1 Cup Garbanzo Bean Flour (120g.)
- 1 Cup Brown Rice Flour (120g.)
- 1/4 Cup Almond Flour (28 48g.))
Preheat oven to 350 degrees F. for metal pan; for glass pan, 325 degrees F.
Grease a 9x5x3" loaf pan. You can also line the pan with parchment, just the bottom and up the long sides but not in the corners or the ends of the pan. It will make it much easier to remove the loaf from the pan. To use a tube pan, double this recipe.
Mash the bananas first in a large mixer bowl.
Then add the other ingredients.
Mix on medium until thoroughly combined.
Pour into prepared pan.
Bake 1 hour 10 minutes, checking carefully the last 15 minutes or so to make sure it isn't browning too fast. You can crimp a strip of foil around the edges of the pan if the crust is browning too much before the center is done. You can tell the center is done by pressing lightly in the middle of the top; if it springs back, it's done. Or, a toothpick inserted near the center should come out clean.
Cool slightly on rack before removing from pan.
Let cool completely on rack before covering.
Store tightly covered for a day or two, refrigerate to maintain freshness a little longer, or wrap and freeze slices.
This is one of my gluten-free recipes designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It is wheat-free, barley-free and rye-free. Also, it is casein-free, dairy-free and lactose-free.
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Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday
Cybele Pascal’s Allergy Friendly Friday
Vegetarian Mamma’s Gluten-Free Fridays
The Gluten-Free Homemaker’s Gluten-Free Wednesdays
Kelly the Kitchen Kop’s Real Food Wednesday
Miz Helen’s Country Cottage Full Plate Thursday
Frugal Follies’ Frugal Food Thursday
The Nourishing Gourmet’s Pennywise Platter Thursday
The Tasty Alternative’s Allergy-Free Wednesdays