Since the beginning of my pregnancy, I’ve been craving a lot of fruits like pineapples, bananas, and apples. I bought so much bananas the other day, they started going bad. But rather than toss them in the trash, I decided to make my banana bread recipe.
I’ve been known to jazz up a chicken or shrimp dish with a few pieces of pineapple. But, I wanted to do something a little different. I dug up an old banana bread recipe that I got from a friend a few years back. In true Weather Anchor Mama fashion, I had to put my own spin on it. I wouldn’t exactly call myself a health nut. But, I like to go easy on the gluten. Transforming recipes to healthier options leaves room for indulgence.
Easy Banana Bread Recipe
Ingredients:
2 cups of brown rice flour
3/4 light brown organic sugar
1 cup of mashed bananas
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup fat free sour cream
3 eggs (or 1 cup applesauce)
3/4 walnuts (optional)
Preheat oven to 325 degrees. Grease pan.
Mix flour, baking soda, baking powder, and salt in a bowl and set aside.
Mix butter, sugar, eggs, and sour cream in a separate bowl. Add bananas and vanilla, then combine your flour mixture and mix well. If you’re feeling nutty, fold in 3/4 of chopped walnuts.
If you decide to bake in a loaf pan, it should take about 45 minutes to an hour (depending on size). However, I like to use an 8 inch baking pan or make cup cakes, which normally take about 15-30 minutes to bake. When in doubt, test with a tooth pick. If you stick it in and it comes out clean, your good to go.
