Gluten Free Banana Bread


As a kid I remember my mom baking banana bread often and the smell it would bring to the house. I could hardly wait until it came out of the oven!! Once it came out of the oven you are dang right that I didn't wait for it to cool before I cut into it...which probably didn't make my mom happy ;) I remember thinking that if there was one thing I could eat every day, it would be her banana bread.


Now as an adult, banana bread is one of my all time favorite things bake. You can eat it for breakfast, lunch, dinner, snack and everything in between. The only way to make banana bread better is to add peanut butter ON the banana bread! Goodnight...the BEST. Try it. Tell me what you think!!


I have tried a dozen banana bread recipes and this one continues to be my favorite. This banana bread is mostly my moms recipe as I have only added vanilla extract and the crunchy topping!



As part of the FASTer Way to Fat Loss® program I coach, I really try to eat mostly gluten free so I have substituted Mama's Gluten Free flour for unbleached regular flour. You can do either!


Ingredients:

1/2 cup butter slightly melted

1/2 cup milk

1 cup sugar

2 eggs

1 cup ripe bananas

2 cup flour

1 tsp soda

1/2 tsp salt

1/s tsp vanilla


Process:

Mix butter, milk, sugar, eggs and bananas. Add in flour, soda, salt and vanilla. Mix all! Place dough in a greased pan and top with streusel. Bake for 45-50minutes (I do 50min) at 350 degrees.


Ingredients for Streusel:

1/2 cup brown sugar

1/2 cup rolled oats

1/2 cup butter melted



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