Fall always makes me think of Banana Bread.  A few years ago I was diagnosed with celiac disease and searched high and low for a great gluten free banana bread.  After a lot of practice, I was able to take my original recipe and convert it.

Enjoy whichever version you like…it is really hard to tell the difference :).

For a fun twist on either recipe, pour in some chocolate chips—yummy!! 🙂

1 3/4 c. flour

1 1/2 c sugar

1 tsp baking soda

1/2 tsp salt

2 eggs

2 medium overripe bananas

1/2 c oil

1/4 c buttermilk or vanilla yogurt

1 tsp vanilla

Cream butter and sugar. Add in soda, salt, vanilla, and eggs.  Add flour and mix in oil and buttermilk.  Mix completely and pour into loaf pan.

Bake at 325 degrees for about 1hour 20 min.  Take out when knife inserted is clean.  Allow to cool before cutting.

**Gluten free option

(I always double this recipe.  This makes about 2 1/2 loaves.  They can also be made into muffins)9E552975-4F7F-45B0-9D71-BEDA0CF8667D

3 cups Bob’s Red Mill 1:1 flour

3 cups sugar

2 1/2 tsp baking soda

1 tsp salt

5 eggs

4-5 overripe bananas

1 cup oil

1/2 cup buttermilk or vanilla yogurt

1 tsp vanilla

Bake at 350 degrees for 1 hour to 1 1/2 hours.  Take out of oven when knife inserted in middle is clean.  Allow to cool before cutting. Enjoy 😊!

 

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