VOTED #2 .INFO WEBSITE IN THE WORLD!
Here is another option which my testers and I have been playing with and cannot eat enough of. Sometimes the recipe is just so darn good, there is none left to share with others until the next batch. This was one of them!
INGREDIENTS
4 cups gluten-free flour mix
2 tsp. baking soda
2 tbsp baking powder
2 tsp. cinnamon
1/2 tsp salt
1 cup light agave
1/2 cup honey
2 cups VERY, VERY ripe bananas– that is the key to this recipe!!!!
1 cup milk or 1 cup rice or almond milk
1 cup vegetable oil or coconut oil
4 eggs
(Optional: 1-2 chopped nuts of your choice– walnuts are delicious)
DIRECTIONS
Very simple and yet DELICIOUS to make. Use VERY, very ripe bananas for this recipe.
1. Preheat the oven to 350 degrees.
2. Mix all your dry ingredients together in one larger bowl. Mix well. Leave out the nuts.
3. Mix all your wet ingredients in another bowl.
4. Fold the wet into the dry until very well mixed. Once it is well mixed you may add your nuts (optional) by also folding in. Do not overbeat.
5. Evenly oil your two bread pans or glass cooking dishes with vegetable oil or coconut oil.
6. Pour equal amounts into each baking dish.
7. Garnish with nuts if you prefer.
8. Place in the center of your oven and bake 20 minutes. You may need to bake a bit longer; it will all depend on your oven and baking dishes.
9. Test doneness by touching the top and it will gently spring back and be soft, and not “wet” in the middle. It is not necessary to do the knife test on this recipe.
Enjoy alone, with melted butter or even almond butter. Yummy!
Miranda Jade Turbin
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.
O. M. G. This looks amazing!!! LOVE that creamy drizzle on top! This will make the perfect gluten-free Christmas breakfast!
I made this Saturday night for breakfast Sunday morning and it turned out great HOWEVER I did not wait for the bananas to get very ripe, but still it was good. I’m curious to see how it will taste though with super ripe bananas. I would (and WILL) definitely make this again. Eight thumbs up from the Leery family!
This came out INCREDIBLE!!! My family’s opinion of my cooking went through the roof! That was nice because my in-laws were in town over the weekend! I was like, “No big deal! I’m just a master of gluten-free baking…”
DEFINITELY add the walnuts! This banana bread is my absolute favorite recipe now! I literally threw my other recipes out after making this!
I always love to do some baking on New Year’s Day for a delicious breakfast to bring in the new year. I am very anxious to try this. The feedback sounds very promising.
This looks totally and completely amazing!!!!! That drizzle, boy! I say, if you can make a good banana bread, you’ve learned a vital survival skill as a mom because your family will be putty in your hands when you make it!
What is on top?
Nuts and a honey glaze. but you can top yours with anything.