Prep: 20 min Baking: 55-65 mins depending on your oven (350 degrees F)
Ingredients
1 1/4 cups of C4C (big bag available at Williams-Sonoma for 19.95) all purpose GF flour
1 tsp baking soda
1/2 tsp fine salt
2 large eggs, room temperature
1/2 tsp organic or pure vanilla extract
1/2 cup butter, room temperature (plus more for greasing the loaf pan)
1 C sugar
3 ripe bananas, peeled and mashed with a fork (approx 1 cup)
1/2 C chopped walnuts
Directions
Preheat oven to 350 degrees F. Grease 9 x 5 x 3 inch loaf pan with butter.
Mix the flour, baking soda, and salt into a medium bowl and set aside.
Whisk the eggs and vanilla together in a liquid measuring cup with a spout and set aside.
Using a hand-held mixer, cream the butter and sugar until light and fluffy.
Gradually add the egg mixture into the butter while mixing until fully incorporated.
Add the bananas. Don't worry what the mixture looks like. It's gonna be great!!!
Slowly mix in the flour mixture until just incorporated. Fold in the nuts and then pour the batter into loaf pan.
Bake for 55 minutes and then check for doneness. You may need an additional 5-10 more minutes as I did.
You can use a toothpick or thin knife to insert to see if it comes out clean. If so, you're ready to cool the pan on a wire rack for 5 minutes. Then turn the bread out of the pan and let it cool completely on the rack. Wrap in plastic wrap.
PS The banana bread is best when warmed and/or served the next day. mmmmmm. So delicious! This one beats my previous recipe with Bob's Red Mill mix. This one was easier in my opinion and tastier. Try both and let me know which one is your favorite. Now get out a cold glass of lactose-free milk and enjoy a slice of heaven!
Ingredients
1 1/4 cups of C4C (big bag available at Williams-Sonoma for 19.95) all purpose GF flour
1 tsp baking soda
1/2 tsp fine salt
2 large eggs, room temperature
1/2 tsp organic or pure vanilla extract
1/2 cup butter, room temperature (plus more for greasing the loaf pan)
1 C sugar
3 ripe bananas, peeled and mashed with a fork (approx 1 cup)
1/2 C chopped walnuts
Directions
Preheat oven to 350 degrees F. Grease 9 x 5 x 3 inch loaf pan with butter.
Mix the flour, baking soda, and salt into a medium bowl and set aside.
Whisk the eggs and vanilla together in a liquid measuring cup with a spout and set aside.
Using a hand-held mixer, cream the butter and sugar until light and fluffy.
Gradually add the egg mixture into the butter while mixing until fully incorporated.
Add the bananas. Don't worry what the mixture looks like. It's gonna be great!!!
Slowly mix in the flour mixture until just incorporated. Fold in the nuts and then pour the batter into loaf pan.
Bake for 55 minutes and then check for doneness. You may need an additional 5-10 more minutes as I did.
You can use a toothpick or thin knife to insert to see if it comes out clean. If so, you're ready to cool the pan on a wire rack for 5 minutes. Then turn the bread out of the pan and let it cool completely on the rack. Wrap in plastic wrap.
PS The banana bread is best when warmed and/or served the next day. mmmmmm. So delicious! This one beats my previous recipe with Bob's Red Mill mix. This one was easier in my opinion and tastier. Try both and let me know which one is your favorite. Now get out a cold glass of lactose-free milk and enjoy a slice of heaven!
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