When I was growing up, my mom used to make this killer Banana Bread. When I got older she showed me how, and I immediately feel in love with its simplicity! You take all the ingredients, throw it into the bread pan and stir. Bake. Cool. Serve.
Now, I get to pass this down to my daughters, made in a way they too can love it.
So here it is, my Mommies One Pan Banana Bread made gluten-free and dairy-free.
NOTE: We made this Wholesome Chows All-Purpose Gluten-Free Flour, which already contains 1/2 tsp baking soda and 1/2 tsp salt per cup and xantham gum. If you are using a different gluten-free all-purpose flour, that does not contain these ingredients, please add a 1/2 tsp baking soda, a 1/2 tsp salt to the recipe, and add the xantham gum according to the directions on the package.
One Pan Banana Bread
adapted from Michele Anderson’s One Pan Banana Bread
1/3 cup vegetable or canola oil
3 ripe bananas, mashed
1/2 tsp vanilla
3 eggs – we substituted chicken eggs with duck eggs
2 1/3 c Wholesome Chow All-Purpose Gluten-Free Flour
1 c sugar
Preheat oven to 350*. Grease loaf pan.
Add all your ingredients into your greased loaf pan – If you feel more comfortable making this in separate bowl, do so, and pour the batter into the pan. No one will think less of you, especial me who does that method more times than not – and mix vigorously for one minute.
If the sides of the pan have become coated with batter, scrape down the sides and add it back into the batter. If needed, spray, or coat, a paper towel with a little oil and reapply to the edges of the pan.
Bake for 50-65 minutes, or until the middle is set and not jiggly or doughy to the touch. Remove from pan and cool.
Makes 1 loaf
Try adding chopped nuts or chocolate chips to your batter before you bake it!