Banana Bread Saves the Day

I’ve finally found it, my uber-recipe for banana bread, the unicorn of gluten-free quickbreads, the bodacious babe of the banana cabana!

You know, I didn’t really care for banana bread when I was younger – the texture never seemed quite right, it was often dry, and why waste a perfectly good banana (or four, for that matter). But these things change. It all started with Kat.

Kat is a darling. She’s a dancer and, even though I am admittedly biased, she’s one of the most lovely and graceful and powerful dancers I’ve ever seen. She’s also a wholesome and warm person to be around, and so was the banana bread she made for our tea date one fine afternoon. It was moist, it was flavorful, it was hot from the oven, it was… healthy?

Okay lalala fad diet nonsense and what-what, but yes, healthy. Flour and sugar played their roles, but not in large portions. The real star of the bread was the FIVE bananas it used for one loaf. Currently swooning with divine memories of the goodness…

A year later, blood sugar issues have brought me to a gluten-free diet plus a sizable reduction in sugar intake, but going without banana bread??? Not an option, clearly. Another great gal pal (and chiropractor extraordinaire) by the name of Ruth took me under her wing to teach me the wiles and wonders of GF baking. Le sigh. I will never be the same again. Since then I have worked and reworked this recipe, but I’ve pretty much got it nailed down. It takes no more than 10 minutes to assemble and is guaranteed to produce good mellow smooshiness and smiles all around. Yay, therapy food!

Gluten Free Anna Banana Bread

2 eggs
5 ripe bananas
1/3 C. or less brown sugar
1 Tbsp. olive oil
1 3/4 C. Pamela’s flour, gluten free (can also use regular flour, for you non-GFers)
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350. Beat eggs in large mixing bowl. Add bananas, sugar, and oil and mix with potato masher (a good way to get your agression out). In a separate bowl, combine remaining ingredients and add to wet mixture. Pour batter into greased loaf pan and bake 55 – 60 minutes.

Suggestions: Experiment with adding nummy spices – nutmeg, cinnamon, cardamom, etc. Also, for variation, I’ve found that using only three bananas and adding 1 cup fresh berries (oh blueberries oh) is fairly nigh exquisite. Enjoy!

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