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Best Banana Bread You’ll Ever Have

Best Banana Bread You’ll Ever Have

I’d like to make the bold statement that I have my hands on the best banana bread recipe. What a claim, I know. The BEST?? But really, this banana bread takes the cake (ba dum bum)! I got the recipe from my boyfriend’s mom and it’s been a huge hit in both families! I made the “normal” banana bread last night AND I attempted to make a gluten-free version too! It honestly was so tasty, but the consistency was off. Read below to find out the OG recipe and then further down you’ll find the GF version (with the necessary additions)!

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Traditional Banana Bread:

  1. Beat 3 eggs and 2 cups of sugar (I personally only use 1 to 1.5 cups of sugar because I don’t like banana bread super sweet, so your call!)

  2. Add 1 cup of oil

  3. Mix, mix, mix!

  4. Combine 2.5 teaspoons of baking soda with 2.5 teaspoons of hot water (this part is crucial)

  5. Mix, mix, mix!

  6. Cut up 2 ripe bananas and mix into the batter

  7. Add 1 teaspoon of vanilla 

  8. Add 2.5 cups of flour

  9. Add up to 1 cup of water (depending on the consistency) 

  10. Mix, mix, mix!

  11. Bake in a tube pan for 45 minutes on 350ºF

 

Gluten-Free Banana Bread:

  1. Beat 3 eggs and 2 cups of sugar (I personally only use 1 to 1.5 cups of sugar because I don’t like banana bread super sweet, so your call!)

  2. Add 1 cup of oil

  3. Mix, mix, mix!

  4. Combine 2.5 teaspoons of baking soda with 2.5 teaspoons of hot water (this part is crucial)

  5. Mix, mix, mix!

  6. Cut up 2 ripe bananas and mix into the batter

  7. Add 1 teaspoon of vanilla 

  8. Add 3.5 cups of almond flour

  9. Add 2.5 cups of xanthan gum (this will balance the almond flour)

  10. Mix, mix, mix!

  11. Bake in a tube pan for 50 minutes on 350ºF

 

I need to add two notes —

  1. I personally add a little extra vanilla and always cinnamon!! Feel free to add in chocolate chips, nuts, or raisins, too! 

  2. Depending on your oven, you may need to bake the bread a little LESS so PLEASE start checking on it once it hits 40 minutes. And remember to easily check the consistency by dipping a wooden toothpick into the center of the pan, pulling it out quickly, and seeing if batter sticks. If it does, it needs more time!

Ladies + gents, when you try this recipe out, tag me and let me know how you liked it!!! 

 

 

 

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