Hey, I’m not claiming this to be the best banana bread ever. Let’s face it, banana bread is banana bread, plain and simple. Paul McCartney gave this title to the bread and I liked it, as reminded me of something a toddler would say, so I kept it. This banana bread was super moist, and stayed moist before it was all consumed. I loved that it used some whole grain gluten-free flours instead of the traditional white flour, and my kids loved it even though there were no chocolate chips hidden in it.
Best ever banana bread:
recipe from The Meat Free Monday Cookbook
- 9 tablespoons unsalted butter, at room temperature
- 1/2 cup superfine sugar
- 2 large or extra large eggs, at room temperature
- 3 ripe bananas, mashed
- 1 cup ground rice flour
- 1/2 cup cornflour
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Superfine sugar (sometimes called baking sugar) is granulated sugar that has been ground into finer crystals than your regular granulated white sugar. Bakers like it because the smaller crystals cream very easily into butter, this leads to products that have a finer crumb and lighter texture when finished. You can make your own superfine sugar by by processing regular granulated sugar in the food processor until it is very fine. A minute or so is usually more than enough time to process the sugar, and the newly chopped crystals will work just as well in recipes as store-bought superfine sugar. I was to lazy to make my own so I just purchased it. 
Preheat oven 350°F.
Grease a 9×5 loaf pan; set aside.
Mash the bananas in a small bowl with a fork.
Cream together (with either a hand held mixer, standing mixer or by hand) the butter and superfine sugar until light and fluffy. I used my handheld mixer.
Beat in the 2 eggs, one at a time. 
Using a rubber spatula, gently stir in the 3 mashed bananas.
Sift together over a bowl, the 1 cup rice flour, 1/2 cup corn flour, 1 teaspoon pumpkin pie spice, 2 teaspoons baking powder and 1/4 teaspoon salt. 
Fold the dry ingredients into the mixture until incorporated. You will be left with a very thick batter.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. 
Bake for 1 – 1 ½ hours or until a toothpick inserted into center of the loaf comes out clean. My bread took only 1 hour to bake, so make sure to keep an eye on it.
Let bread cool in pan for 10 minutes, then turn out to cool completely on a wire rack.
Slice up the bread, and feel free to slather it with some butter! 
This bread is the perfect afternoon tea or breakfast bread. I paired a slice of bread with some greek yogurt topped with fresh blueberries and strawberries for breakfast the other morning. Yum! 
VALERIA says
May 24, 2016 at 10:55 pmoat flour*
sorry
VALERIA says
May 24, 2016 at 10:52 pmThank you for this recipy! I replaced rice flour by oak flour and I hadn’t any pumpking pie spices ready so added only some cinnamon but it turned out just delicious! My first banana bread ever!
Marin Mama says
May 31, 2016 at 11:28 amYay Valeria! I’m so happy that your first banana bread was a SUCCESS! Thanks so much for letting me know, and I love your substitution of oat for rice flour! I may have to try that next time as I tend to have oats on hand all of the time. xoxo, Jacquelyn
Charlotte says
May 5, 2014 at 3:27 pmDo you have any sugarless banana nut breads.
Adisa says
April 6, 2013 at 1:47 pmI keep trying all your recipes and love them all, so easy to make and healthy and my family keeps enjoying … please keep doing what you do and thank you so much
jackiegrandy says
April 6, 2013 at 8:34 pmThanks Adisa. I so needed to hear your comment. It’s been one of those weeks where I haven’t had the time or energy for the blog and your words have inspired me 🙂 I’m so happy you are loving the recipes and I hope you continue to find more that you love! Have a wonderful weekend. xoxo, Jackie
kristina says
July 24, 2012 at 2:32 pmMMM, this and all of your other recipes that I’ve seen so far look scrumptious!!
xoxo
K
Averie @ Averie Cooks says
June 30, 2012 at 5:12 pmThat does look so good. I love banana bread and have never thought about using either superfine sugar or cornmeal – and like choc chip cookies, sooo many ways to make it. This is a new-to-me one!
Welcome home & glad the trip was a hit!
EM (Wine and Butter) says
June 29, 2012 at 12:34 amWelcome back – cant wait to see you soon!!!
Jacquelyn Grandy says
June 29, 2012 at 1:18 pmHey girl I just was thinking about you. When are you coming back to blog world? Miss you!
Inside a British Mum's Kitchen says
June 28, 2012 at 2:52 pmWhat a lovely trip you had – banana bread is a winner – love that you used rice flour
Mary x
Sue/the view from great island says
June 28, 2012 at 2:38 pmYour trip sounds fantastic, I live on the opposite coast from some of the family and I agree it’s such a loss not to be able to see them every day.
Your bread looks perfect, I start to crave these comfort foods right about now…could it be I’m already starting to long for fall??