A yummy, kid-approved banana bread that will satisfy! Also adaptable with substitutions to make vegan. I recommend using all natural, organic, and local ingredients if possible. This makes 1 loaf, 2 cake pans, or 2 dozen muffins.
Ingredients
- gluten-free all purpose baking flour: 2 cups
- baking powder: 1 tsp
- salt: 0.5 tsp
- butter: 0.5 cup
- turbinado sugar: 0.5 cup
- eggs, lightly: 2 piece (beaten)
- maple syrup: 3 Tbsp
- ripe bananas: 6 piece (mashed)
Metric Conversion
Stages of cooking
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Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
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In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared loaf pan.
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Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Andrea Brabant-Grulke
