Recipe | Banana Bread Two Ways

I have been trying to create a banana bread recipe that could be swapped with wheat flour and gluten free flour simply and not turn out to be a total mess! My husband and kids eat glutinous baked goods and I’ve been trying to make a recipe that I can bake for them but also repeat the recipe but make it gluten free for me! There are always overripe bananas to use up it seems and I’m always looking for a way to simplify the homemade food production in our house! I’m pretty pleased with this result.

(Choose to make either the gluten free version or the glutinous one. Wet ingredients are the same for both, and each recipe version makes one big loaf in a regular bread loaf pan.)

Preheat oven to 350 degrees Fahrenheit. Grease a bread loaf pan with butter and set aside.

Ingredients

Combine wet ingredients plus the sugar first in a mixing bowl and beat together with an electric mixer.

2 small bananas, mashed (approximately 1 cup of mashed banana)

1 cup Astro Banana Yogurt

1/2 cup white sugar

2 eggs

1/2 cup butter, melted and cooled slightly

1 tbsp vanilla extract

(Gluten free dry ingredients listed next, wheat version listed below it.)

Gluten Free Banana Bread

To continue with the dry ingredients for the Gluten Free Banana Bread, add the next ingredients to the bowl and beat to combine.

2 cups Bob’s Red Mill Gluten Free Flour Mix

1/2 tsp xanthan gum

1 tsp cinnamon

1/4 tsp salt

1/2 tsp baking soda

1 1/2 tsp baking powder

Wheat Banana Bread

To continue with the dry ingredients for the Wheat Banana Bread, add the next ingredients to the bowl and beat to combine.

2 cups of all purpose wheat flour

1/2 tsp cinnamon

1/4 tsp salt

1/2 tsp baking soda

1 1/2 tsp baking powder

Baking Directions

Add the batter to a greased non stick bread loaf pan and place the oven for 1 hour and 5 minutes.

Remove from the oven and let cool in the pan for 5-10 minutes, then remove banana bread from pan and place on wire rack to complete the cooling process.

Slice, serve with or without butter, and enjoy!

Happy Baking!

Claire