This Banana Bread recipe has evolved over the years from loaf after loaf coming out a bit flat or too heavy. It is easily made with regular flour or with a cup-for-cup gluten-free flour.
Hope you enjoy this tasty treat as much as we do!
Banana Nut Bread - Regular or Gluten-free
2/3 Cup sugar
1/3 Cup oil (We use EVOO)
2 Large eggs
2 Tbsp milk
1 Cup mashed, very ripe bananas (about 5 regular sized, or 4 large)
1 3/4 Cups flour (may use equal portions of cup-for-cup gluten free)
2 tsp. baking powder
1/2 tsp salt
1/4 Cup chopped nuts
In mixer bowl, beat sugar and oil with electric mixer or wire whisk, mix until light and fluffy. Add eggs and milk, then mix well. In a separate bowl, stir together dry ingredients. To mixer bowl add the flour mixture and mashed bananas intermittently, mix until combined. With spatula, fold in chopped nuts. Turn batter into prepared pan - lightly greased and, if desired, lined with parchment paper. Bake at 350 F degree oven for 50-60 minutes, or until toothpick inserted into the center comes out clean. Remove from oven, then cool 15 minutes in the pan. Turn out onto wire rack to cool completely. Cover and store.
NOTE: I find that it is much easier to cool the Gluten-free version on a plate, cutting board or other flat serving surface. It has broken easily when cooled on a wire rack.
Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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