This recipe came from Kristen and has been in my recipe book since right after Brent and I got married. It is a classic, very easy banana bread that leaves the house smelling wonderful. I made a few changes to the recipe, only to make it gluten and dairy free.
Ingredients
1/2 cup Earth Balance butter
3/4 cup white sugar
1 Large egg
2 cups GF flour
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas (about 2 large bananas)
optional: 1/2 cup DF chocolate chips or nuts
Directions
Cream the butter and sugar together. Add the egg and beat thoroughly. Add the dry ingredients, mixing well. Stir in the bananas and finally the chocolate chips and/or nuts. Pour into a greased loaf pan and bake at 350 degrees for 50-60 minutes. When a knife placed in the center of the loaf comes out clean the bread is done.
Side note: I have made this recipe as a loaf, regular muffins, mini muffins, and as pictured above, a 9X9 pan and all have turned out golden brown on top and moist in the middle. The muffins usually bake for about 15-17 minutes and the 9X9 baked for the full 60 minutes.
No comments:
Post a Comment