Three Bananas, One A-Peel-Ing Recipe

Do you have a bunch of over-ripened bananas that you need something to do with? Or just craving some banana bread? Well I'm going to share momma's old-fashioned recipe that never disappoints! Growing up, my mouth would always water at the smell of my mother's breads wafting from the kitchen up to my bedroom. When I was diagnosed with so many food allergies, I was afraid I would have to say "good-bye" to these breakfast treats forever. Not the case!

Using my mom's recipe, passed down from her mother (cheers to family baking traditions!), I used Namaste's Gluten Free Perfect Flour Blend to create an allergy-friendly version that is moist, flavorful, and never dense like other gluten free breads. In Boston speak, this gluten free banana bread is WICKED AWESOME!

Ready to try, but concerned because you don't have any ripe bananas laying around the kitchen? No worries! Stick them in the microwave at 30 second intervals (for up to 2 minutes) and watch them ripen before your eyes! Alternatively, you can ripen them in a brown paper bag for 12 - 24 hours, or in the oven at 300 degrees for 30 - 50 minutes.

Ingredients

• 1-3/4 cups flour

• 1-1/14 tsp baking powder (I use a corn-free version)

• 1/2 tsp baking soda

• 3/4 tsp salt

• 1/3 cup salt

• 1/3 cup shortening (I use Spectrum Organics, which is soy-free, or oil)

• 2/3 cups sugar

• 2 eggs, slightly beaten

• 1 cup mashed bananas

• 2 tbsp milk (optional)

Steps

1. Sift flour

2. Add baking powder, baking soda, and salt, and sift again

3. Cream shortening, adding sugar gradually

4. Continue beating until light and fluffy

5. Add eggs, mixing well until smooth

6. Add dry ingredients, alternating with mashed bananas, and stirring just enough to combine. Do not beat!

7. Turn into a greased loaf pan (9-1/2” x 5-1/2”) and bake at 350 degrees for about 45 minutes (or until a toothpick pushed into the center of the loaf comes out clean).

8. Let cool in the pan for about 10 minutes, and then transfer to a wire baking rack to cool completely.

9. Slice and enjoy your gluten banana bread alone, or with a spoonful of your favorite jam on top!

*Note: you can replace the shortening with your choice of oil, but just be aware that beating sugar and oil will not result in a "light and fluffy" mixture. This is perfectly fine - I have used oil many times and come out with delicious breads!

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