This morning, I hosted a baby shower for a good friend…
There were quiches (thanks mom & Jessica!), sausage balls, quinoa salad, homemade biscuits (thanks again mom), and chocolate turtle and white chocolate raspberry flavored Bundtinis.
There was also some delicious gluten free banana bread. Summer loves her bah-nanas but usually only eats half at a time. So, we have quite a stockpile of bananas in our freezer. Therefore, I bake banana bread, and I make it gluten free so that Summer can enjoy the other half of her bah-nanas along with us.
Not too long ago, a friend shared her family’s favorite banana bread recipe with me, and after a few tweaks to make it toddler friendly, it’s now my go-to recipe. Thanks Hailey!
- 1 stick butter, softened (I like salted Kerrygold)
- 1/3 to 1/2 cup sugar (depending on how sweet you like it)
- 2 eggs
- 1 tsp vanilla extract
- 3 large ripe bananas
- 1/2 cup sour cream
- 2 cups Pamela’s gluten free baking mix
- 1 tsp baking soda
- 1/2 tsp salt (since I use salted butter, I only use 1/4 tsp salt)
- Add-ins: chocolate chips, nuts, cinnamon, etc. (optional)
- Pre-heat oven to 350°F
- Grease 5 x 9 inch loaf pan with butter
- In a food processor or blender, cream butter and sugar until fluffy. You can use a hand mixer, but throwing it all in the food processor works great for me.
- Add eggs and vanilla.
- Chop bananas and melt in microwave safe dish until warm and gooey. A trick I learned years ago from Katie – brings out the sweetness! Since my bananas are frozen, I usually nuke for about 90 seconds.
- Add bananas and sour cream. Mix well.
- Add flour, baking soda, and salt. Pulse until combined.
- Add any optional ingredients. This morning I used toasted slivered almonds. The slight almond flavor and added crunch was really nice. Pulse just enough to disperse evenly.
- Pour into loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and transfer to wire rack to cool.