This is the magic y'all. Banana bread is one of my favorite treats to make. Slather a slice up with some grass-fed butter and I am in HEAVEN. The great thing about this recipe is that it tastes EXACTLY like regular banana bread AND it's moist (essential). Enjoy!
Variations include making these into muffins instead of a loaf and adding chocolate chips (so freaking good). Also, I made some adjustments and updated this recipe in October 2016, so if you used my previous version, try out this new one!
THE Most Delicious and Moist Banana Bread (Gluten Free & Dairy Free)
Prep Time: 15 minutes Cook Time: 50-55 minutes Servings: 8-10
2 c Gluten Free All Purpose Flour (the link to the left is to my mix that I make, but you can also just use any gf all purpose flour from the store - Bob Red Mill's brand is great!)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. xanthum gum (omit if your all purpose flour already has this ingredient added)
1/3 c butter, softened
1 1/2 c overripe banana (about 3 large bananas or 4 small ones)
2 large eggs (pasture raised if possible)
1/4 c honey
1 tsp. vanilla extract
1/4 c greek yogurt (Fage 0% is my favorite)
3/4 c chocolate chips (optional, but encouraged)
1) Preheat oven to 350 degrees and grease a 9x5 inch loaf pan.
2) Combine dry ingredients (gf all purpose mix, baking soda, baking powder, and salt) in a bowl and mix thoroughly.
3. Cream the butter and sugar in separate bowl and then add mashed bananas, eggs, vanilla, and greek yogurt and mix thoroughly.
4. Mix wet and dry mixes and then transfer to bread pan. Bake for 50-55 minutes (or until a knife comes out absolutely clean - no trace of batter). If you are making it into muffins, grease a muffin pan or use unbleached muffin liners (these are my favorite), fill them up 3/4 of the way and bake for 15-20 minutes.