Gluten-Free Banana Bread that is BETTER than the original!
The not so secret anymore to my Banana Bread is that I used 4 bananas. Yes, 4 bananas, Its a must. That’s what makes it so moist and has everyone asking for more than one slice! *TIP: If you are having trouble getting 4 ripe bananas at one time, set your oven to 350F and bake the bananas on a baking sheet for 30-50 minutes until they turn black and shiny.
I am not a fan of chocolate chips in my Banana Bread, but if you are, you can add them into the batter or sprinkle them on top.
With out further adieu, here’s the recipe!
GF Banana Bread
1/2 cup white sugar or coconut sugar
1/2 cup brown sugar or brown coconut sugar
3 teaspoons vanilla extract
1 1/2 cups all purpose GF flour (or regular all purpose flour)
2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of greek yogurt or coconut yogurt
4 very ripe bananas, mashed (I use medium-large sized ones)
- Preheat oven to 350F. Grease or spray a 9 inch loaf pan, set aside.
- In a large bowl whisk together the melted butter, and sugars. Add the eggs one and a time and vanilla and whisk until smooth.
- Sprinkle the flour, baking soda and salt over the butter mixture and stir to mix until just combined. Fold in the bananas and sour cream.
- Pour batter into prepared pan and bake 60 minutes or until crust is golden brown and a toothpick inserted into the center comes out clean. Cool until warm before serving.