Banana bread is so basic yet so nostalgic. And the best part of actually baking banana bread is the fact that this recipe is so versatile and so forgiving, so you can really get creative and fancy if you wanted to. But I’m a purist, and I love plain banana bread with some really good butter and sea salt.
Which brings me to a new version of my banana bread recipe – version 2.0. I scoured the interweb for different ideas in terms of ingredients, and I always seem to gravitate towards Smitten Kitchen’s recipes, because they’re SO good! And her recipes never disappoint. And Deb, if you every read my blog post, I want you to know that I’m one of your biggest fans, and I’ve been following your blog forever!
Ok, so of course I re-created Smitten Kitchen’s Ultimate Banana Bread recipe to be Paleo and Gluten-free friendly, and the recipe turned out so good, that I had to share it with all of you!
So hear it goes – I hope you enjoy it as much as me and my family do. I made 2 loaves in the last 2 days, and the there’s probably 2 slices left. Which means it’s husband, roommates and kid approved, friends.
Leave a comment below or send me some love via Instagram @fullasamother and don’t forget to tag me! #fullasamother.
Stay safe and healthy out there my friends!
Hella Good Banana Bread (2.0)
Equipment
- 9×5” loaf pan
- Food processor or blender
Ingredients
- 2 cups or 4 extra-large or 5 medium-large bananas
- 1/2 cup avocado oil plus more for pan
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups cassava flour not tapioca starch
Instructions
- Pre-heat oven to 350F degrees and lightly grease pan with oil, butter or ghee.
- In a food processor (or blender), add peeled bananas, oil, brown sugar, eggs, and vanilla extract, and blend for 20 seconds. Scrape down the sides of the container and blend for another 10 seconds.
- Add sea salt, cinnamon, baking soda, baking powder, and cassava flour to the food processor, and blend for 20 seconds. Scrape down the sides and blend for another 10 seconds.
- Transfer the batter to lightly greased pan and place in the center rack of the oven. Bake for 55-65 minutes (depending on your oven), or until a toothpick comes out clean when tested in the center of the loaf. The bread will finish baking with a dark brown color. Don’t be afraid. It’s still tasty.
- Garnish with powdered sugar and serve with lots of butter. Cause butter makes everything better.
-Jazz