My family can’t get enough of this moist and flavorful banana bread. It’s a recipe I’ve had for more than a decade. I’m not sure exactly where I got it from, but I’m sure someone’s mom or grandma is responsible for this delicious, moist, banana goodness. I love that it’s super easy to make and just requires basic kitchen utensils.
You’ll make this recipe over and over. It makes a great breakfast or easy snack.
Can I use frozen bananas?
Yes. No problem. Peel them, cut them into small pieces and let them sit until they are almost thawed. Then mash them up.
How many bananas do I need for banana bread?
This best ever banana bread recipe calls for one cup of mashed bananas. I usually use about three smaller sized bananas or two larger ones. The volume should be about one cup. No waste, no fuss.
Can I make it gluten free?
Yes. If you need to make it gluten free, I would use Namaste Foods Gluten Free Perfect Flour Blend (affiliate link). However, I’d wager that any one-to-one gluten free flour blend from a reputable flour company will work just fine. This particular blend does contain xanthan gum. Xanthan gum is an ingredient that acts as a stabilizer in gluten free flours. Not all gluten free flours are interchangeable. To achieve the right texture most similar to regular all-purpose flour, you’ll need a gluten free flour blend for the best results. You’re family will never know it’s gluten free.
What spices should I add to banana bread
Cinnamon, nutmeg or pumpkin pie spice are my recommendations for spices to add to banana bread. The simplest spice that almost everyone loves to add to banana bread is cinnamon. I recommend 1/2 to 1 tsp of cinnamon. Most of the time, I sprinkle a little cinnamon and brown sugar only to the top of the batter once it’s about to go in the oven. It adds just the right spice and sweetness when you bite into a slice. Other times I do the crumble as below.
Banana bread crumble topping
My banana bread topping is essentially a “crumble.” You can use old fashioned oats or a blend of oats and nuts if you prefer. Pecans or walnuts are a good flavor match with the banana bread. The topping consists of butter, oats, a small amount of flour, cinnamon and brown sugar.
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Best ever banana bread
Serves 4
Prep 10 mins
Cook 50 mins
A family favorite! This banana bread is moist and packed full of flavor.
**Bread**
1 3/4 cup all-purpose flour (see notes below)
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
3/4 cup sugar
1 large egg
1 cup bananas (mashed)
1/2 cup of milk
1 tsp vanilla extract
**Crumble topping**
3 tbsp butter
1/4 – 1/2 tsp cinnamon
1 1/2 tbsp brown sugar
1 tbsp all purpose gluten free flour
3 tbsp rolled oats (gluten free)
Butter a loaf pan and preheat the oven to 350 F.
In one large bowl, combine together all of the dry ingredients. I use a whisk for this. In the another bowl, combine the egg, bananas, milk and vanilla extract.
Stir the wet ingredients into the dry ingredients and stir until just blended. Transfer the batter to the loaf pan.
If adding the topping, sprinkle the batter with the topping mixture. Bake for 50 minutes or until a cake tester comes out clean when inserted in the center.
**Crumble topping**
Combine all the crumble ingredients into a small bowl. Using a fork, cut the butter into the dry ingredients to make the crumble. Top the batter with the crumble prior to baking.
Notes:
· The topping is optional, but adds a nice texture and burst of flavor. You can also substitute other spices to your taste. Try 1/4 tsp nutmeg and 1/4 tsp cinnamon blend. Or 1/2 tsp pumpkin pie spice instead.
Source: northwestspoon.com
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