Gluten-free Banana Bread

For me, fall wouldn't be fall if I didn't bake and fill the house with warm cinnamon, apple or banana goodness.  However, over the last year, I have been overwhelmed at the idea of gluten-free baking.  I've successfully made-over family favorite recipes to be gluten-free, I've scoured the web and Pinterest for new recipes to try... but the idea of baking really got my palms sweating.  Until this weekend.  The weather has begun to cool here in Minnesota and loving all things fall, finally decided to give it a try. 

Banana Bread. I figured I've mastered pancakes, so how hard could a quick bread be?  I have what I believe to be the best, most moist banana bread recipe ever, so I carefully measured out my ingredients, substituting my gf flour blend (which is SO easy to make yourself!) and put it in the oven.  I waited. and waited. and waited.  It looked right. It smelled right. And while I had to add a few extra minutes to the baking time... it TASTED right!  Ohmygoodness IT WORKED! I was tickled pink that our family banana bread recipe was easily modified.  It made two loaves, and one loaf was gone within an hour. My family approved.  I feel like I just won an Oscar, or the Nobel Peace Prize, or at least it feels like it after a big hug and the gratitude of one little girl who has been missing treats like this. 

So, without further ado, here is our recipe for Gluten-free Banana Bread: 

1 cup (about 4) ripe mashed bananas 

1 cup of Buttermilk or milk

1 teaspoon vanilla

1/2 cup sugar

1/2 cup packed light brown sugar

2 eggs

1/3 cup oil

2 cups flour (I used gluten-free) 

1 teaspoon soda

1/2 teaspoon salt

1 1/2 teaspoon baking powder

I literally add the ingredients in the order they are listed, mix with an electric mixer until there are no lumps and pour into a greased bread pan.  Bake at 350 degrees for 45-50 minutes. Make sure you let it cool before you cut into it, I would feel bad if you burned your mouth because you didn't.