“Nummy” Banana (Nut) Bread

Gluten-free banana bread

Normally we cannot keep bananas around here, but when I got home from my pampered chef party last Friday I placed the bananas on top of the fridge-and you know the saying, “out of sight, out of mind”. I’m one of those that like my bananas slightly under-ripe (with a bit of a green tinge) so since these have fully ripened I decided to make some banana bread. I REALLY wanted to try PC’s (Pampered Chef’s) Peanutty-Chocolate Banana Bread but I have no Peanuts (sigh) so I looked some recipes up online then came up with my own. This recipe can be made gluten-free and/or nut free as well. I put the substitutions in the ingredient list.

Ingredients:

1/2 cup butter (softened)

3/4 cup brown sugar

1/4 cup white sugar

2 eggs

2 medium mashed up bananas (or about 1 cup worth)

1 tsp vanilla

2 tsp cinnamon

1/2 cup black walnuts or pecans (optional)

*If you like, you can save just a pinch or two of the nuts and sprinkle them on top of the bread mixture right before you put it in the oven.

1 cup flour

*I use self-rising, if you use all-purpose add 1/2 tsp salt & 1 tsp baking soda

*to make gf (gluten-free) use a gf flour, our favorite is Pamela’s Gluten-Free Bread Mix & Flour Blend it can be purchased online at Amazon. Be sure to add baking soda & salt if using this.

 

Directions:

1. Pre-heat your oven to 350 degrees.

2. Cream the sugar and butter together with stand-up or hand mixer.

3. Mix in the eggs, vanilla, cinnamon, bananas and nuts (if you are adding them).

*Be sure to scrape the side of your mixing bowl with a spatula in between adding ingredients.

*Tip! I use the PC mini tart shaper to mash my bananas & pecans.  It works like a DREAM! Far better than a potato masher, fork or rolling pin (for the pecans).

4. With the mixer speed on slow, add your flour (& salt & baking soda) in slowly. Mix everything together just until all of the dry ingredients are wet.

*Do NOT freak out if after the bananas the mixture appears “curdled”, it’s just the bananas.

5. Pour the mixture into your buttered (I simply put butter or butter-flavored shortening on my fingertips and spread it all over the inside of the pan) loaf pan.

*I use the Pampered Chef loaf pan, it is AMAZING!

6. Bake for approximately 55 minutes or until a toothpick comes out clean.

7. Let cool in the pan for about 5 minutes then place on a wire rack to finish cooling all the way.

*Again, I have to point out how cool my PC Stackable Cooling Rack is. If you’ve ever placed warm cookies on a regular cooling rack then you know exactly what I’m talking about! The cookies are soft and start to slide the lines, but my rack has GRIDS so my food maintains its shape & cools perfectly!

I have heard that banana bread is best if wrapped up in plastic wrap and refrigerated at least two hours (some say for 24!), but I never have the patience to wait!!!

Let me know if you try this and what you think!

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