Bananas are absolutely one of my favorite fruits. Did you know that just one banana can give you up to 90 minutes worth of energy? They're a quick and easy on-the-go snack, full of nutrients, and during that particular “time of the month” can be a girl's best friend. (Yes, they help relieve cramps). Every once in awhile, however, I simply don't go through an entire bundle of bananas before they start to spot and brown. While its true that the riper the banana, the more nutrients they contain, I am not a huge fan of eating them straight up once they reach that intense level of sweet. That's when I'll stick them in the fridge for a couple more days until I'm ready to get my bake on. (Another option is to peel, slice and freeze to keep on hand for smoothies!)
Let's Talk About Flour:
Being my first baking blog-post, I'd like to take this opportunity to mention how much I LOVE baking with Bob's Red Mill Gluten Free 1:1 Baking Flour. I've been eating a gluten free diet for a little over a year now to keep some particular health symptoms at bay. When I first made the change I was devastated to find that baking with gluten free flours was a bit more complicated and more of a pain than I was ready to handle. I tried numerous brands of gluten free flours, looked into making my own mixes of various flours, adding xanthan or guar gum, hoping to get the same results I had been used to for years, but after much frustration I admitted defeat. That is, until I discovered Bob's Red Mill Gluten Free 1:1 Baking Flour. They have, in my opinion, perfected the perfect blend of sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour, and as an added bonus, have already blended xanthan gum into their mixture. (This was my favorite part, because I struggled with adjusting the amounts of xanthan gum into my flours and never enjoyed that I could still taste it in my baked goods. In Bob's blend, you cannot taste it. At all.) Needless to say, I fell in love. Perfect taste, perfect texture... every-time.
Now Let's Get Baking
Prep time: 10 minutes
Bake time: 50 minutes – 1 hour
2 Large (or 3 medium) over-ripe bananas
1/3 c. melted butter
2/3 c. sugar
1 egg, beaten
1 tsp. Vanilla extract
1 tsp. Baking soda
Pinch of salt
Cinnamon powder to taste
1 ½ c. Bob's Red Mill Gluten Free 1:1 Baking Flour
Preheat oven to 350' F
Grease 4x8” loaf pan (I use Coconut Oil)
In a large mixing bowl, mash bananas.
(I like to use a potato masher to leave the slightest bit of banana chunks)
Stir in melted butter.
Mix in baking soda and salt.
Stir in the sugar, beaten egg, and vanilla extract.
Add a few shakes of cinnamon.
Gradually stir in flour.
Pour batter into prepared loaf pan and bake 50 minutes – 1 hour*
*Check at 50 minutes, if not quite ready, loosely cover top with aluminum foil to maintain a beautiful golden brown top.
Remove from oven and cool completely*
Slice with bread knife to avoid crumbles.
*To be honest, after smelling the deliciously tempting aroma for the past hour, I generally can only wait five minutes before removing the bread from the pan and slicing in.
UPDATE: I have recently been playing around with this recipe and found that adding apples (2 good sized, peeled and diced) as well as a touch more cinnamon have provided deliciously amazing results! Give it a try and please let me know what you think!
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