I know I already posted a banana bread recipe. The other recipe calls for sour cream, but I didn’t have sour cream and I wasn’t about to go to the store just to get sour cream. I remembered I have this recipe and decided to try it. I prefer this recipe over the first recipe I posted. This banana bread does not use sour cream and it is super moist without it. I stand by this banana bread; I have made it at least a dozen times and it always turns out well. Plus, the family absolutely loves this bread. I found this recipe on the Food Network website.
(I use almond milk and all purpose gluten free baking flour to make this bread and it is fantastic!)
(Update 2015) I had the following thought while making this bread one Saturday. “You know what would make this bread even better? Spreading some Nutella on the slices I eat.” As I continued, the next thought came to mind. “You know what would be even better? Adding chocolate chips into the batter. No need to spread Nutella on each slice just put the chocolate in the batter.”
Once the batter was all mixed up, I added 2/3 cup, plus a couple extra handfuls of large chocolate chips. I was not sure how the bread would taste; however, I have wonderful news… The bread is fantastic, but I went a little overboard with the chocolate chips; so you may want to do ½ cup.
Adding the chocolate chips is completely optional, but it makes the banana bread even more amazing than the original recipe.p>
Banana Bread from The Food Network
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk (almond milk)
1 teaspoon ground cinnamon
2 cups all-purpose flour ( gluten free baking flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Spread slices with honey or serve with ice cream.
It is so good!!