Grandma Debbie's Banana Bread
This has been my favorite banana bread recipe since childhood. I've tried many recipes over the years and always come back to this one. The banana in the bread is smooth, I don't like chunks in my banana bread. One way this is accomplished is by adding the baking soda to the smashed bananas and continuing to smash them until they are really tender. I know it sounds a little odd, but that's how my mom did it and I think it makes a difference. My favorite bite of this bread is the end piece right when it comes out of the oven. I found a way to make it gluten and dairy free for those that need it that way with just a few simple tweaks, not all recipes are this easy to modify. You can add one cup of chocolate chips to the batter at the end if you want, my sister prefers it this way. I am a purist when it comes to banana bread and love the simple taste of this recipe as is.
1/2 cup softened butter or dairy free butter ( I use Miyoko's)
3/4 to 1 Cup sugar or coconut sugar ( I use 3/4 cup coconut sugar but if you want it sweeter use 1 cup)
2 cups Bob's Red Mill Cup for Cup Gluten Free Flour ( or all purpose flour if you don't need gf)
1/2 tsp sea salt
3 large bananas mashed
1 tsp. baking soda
1 tsp. Vanilla extract ( you can leave this out if you want to, Vanilla is expensive, but it adds to it!)
1) Pre-heat oven to 350 and line a loaf pan with parchment paper or non stick cooking spray
2) In the bowl of a stand mixer, add the softened butter and sugar, using the paddle attachment beat on medium speed until well incorporated. About 1 minute.
3) Add each egg one by one until well mixed.
4) On a plate mash the bananas, once they are fairly well mashed sprinkle the 1 tsp baking soda over the bananas and continue to mash until they are very smooth and almost frothy. My mom always did this step. It makes a difference in the texture of the banana bread, and makes the mixture smooth.
5) Mix the bananas, and vanilla into the sugar, butter, and egg mixture on medium speed for 30 seconds until well mixed.
6) Add the salt and 1/2 cup of the flour at a time at a low speed until the mixture is incorporated. You do not want to over mix the batter, once it comes together stop the mixer and use a spatula to scrape the sides and incorporate any remaining flour.
7) Pour the batter into the lined loaf pan and bake at 350 for 50-60 minutes until the top is golden brown and a toothpick comes out clean. I have found that most gluten free flour blends take longer to bake, so you want to make sure it is cooked all the way through.
8) Allow to cool for 10 minutes before cutting and enjoy!
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