RECIPE: Banana Bread

Hi friends,

Time spent in quarantine means a lot more baking for me...and a lot more consuming of said baked goods.  That is a whole other side topic and the reason that the diet is starting on Monday.  Quarantining right before beach season is a rather cruel joke it seems. 

I know that everyone and their aunt, uncle, mom, or grandma all have their favorite banana bread recipe, but I thought I would share mine with you all!  It is simple and easy, but tried and true!  I have made this recipe both gluten-free and regular, and I will have the adaptions below. 

Banana Bread

Prep time: 10-15 Minutes
Cook time: 50 Minutes
Total time: 1 Hour + 5-10 Minutes
Makes: 1 loaf (in a 9x5 loaf pan)

Dry Ingredients:
1 +1/2 cups all-purpose flour (regular or King Arthur All Purpose Gluten Free Flour + 1 tsp. xanthan gum)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon of nutmeg

Wet Ingredients:
1+ 1/2 cup mashed banana (approx. 3 or 4 ripe bananas)
1/2 cup oil (canola or grapeseed.  You can also use melted coconut oil)
1 tsp vanilla extract
1 egg
1/2 cup lightly packed brown sugar

Add-In Ingredients:
Approx. 1 cup dark chocolate chips
Approx. 1/2 cup chopped nuts ( I recommend pecans or walnuts)


  1. Preheat the oven to 350 degrees.  Spray loaf pan and set aside.
  2. In a medium bowl mix the whisk together thoroughly all dry ingredients: flour, baking soda, cinnamon, salt, & nutmeg.
  3. In a large mixing pitcher (or bowl), mash the ripe bananas.  Add in oil and stir until combined.   Then, stir in brown sugar, egg, & vanilla extract until smooth. 
  4. Combine the wet and dry mixtures, but be careful not to over-mix; otherwise, it will not rise properly while baking. 
  5. Fold in chocolate chips and nuts.
  6. Pour batter into the loaf pan, distributing evenly.
  7. Bake for 50-65 minutes.  When checking with a toothpick, the batter will no longer come out gooey when it is done.  Check at 50 minutes as oven times can often vary.  If making this recipe gluten-free, it is going to need to bake 10-15 minutes longer than regular.)
  8. Remove from the oven and set on a cooling rack for about ten minutes.  Then run a knife or spatula around the edge of the pan and carefully remove the loaf.  Let the bread cool on the wire rack until only slightly warm.  
Slice, serve, and enjoy!  Store in an airtight container.  Unless stored in the fridge, this bread needs to be eaten within a week...not going to be a problem...I promise!  It will freeze well too.  All you have to do is cool it completely and then wrap with plastic wrap or place in a freezer bag. 

NOTES FOR GLUTEN-FREE ADAPTION:  You will need to make sure you have enough moisture, so definitely go with the four bananas rather than three.  You might end up with close to two cups of mashed bananas, but you will appreciate it in the long run.  The baking time will need to increase by about 10-15 minutes.  Also, this loaf will need to cool in the pan a little longer before removing it to cool. 

SLICING TIP:  When slicing this bread, make sure and use a knife with wide serration.  Too fine and your slices will mash a little instead of cutting a little cleaner.   

I always double my recipe when I make it so that I can bless someone else with the other loaf...or you can freeze it...I can't tell you what to do!

Happy Pilgrimming!



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