Best Ever Banana Bread
I’ve brought this best ever banana bread recipe back for those of you that reached out to me looking for it. It seems like this recipe, along with 10 other one got lost when the website integration happened. They were older recipes, so I honestly didn’t realize the missing recipes until people reached out to me. I had over 40 people reach out to me asking where this recipe went, so I felt compelled to remake and repost it. This recipe was originally posted in June, 2012, so just over 10 years ago. I remade and updated the recipe by adding 1 teaspoon cinnamon and nutmeg to give it a bit more of a flavor kick, but if you loved the classic and want the original version, then you don’t need to add them. I do love that I found this recipe, because it’s another gluten-free one to add to my list!
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 is super moist, and stayed moist before it was all consumed. I love that it’s made with gluten-free flours instead of the traditional white flour.
Best Ever Banana Bread
recipe adapted from The Meat Free Monday Cookbook
Bakeware needed: 1-pound loaf pan (8.5 x 4.5)- I used this one from USA Bakeware
- 3 ripe bananas, mashed
- 9 tablespoons unsalted butter, plus more for greasing the pan, at room temperature
- 1/2 cup superfine sugar – I couldn’t find super-fine so I processed regular granulated sugar in the food processor (mini prep) until very fine. *See note below on super-fine sugar.
- 2 large eggs, at room temperature
- 1 cup ground brown rice flour
- 1/2 cup cornflour – I would buy organic corn flour, as it will be GMO free. Also, don’t make the mistake of getting Masa Harina corn flour, as this flour used to make corn tortillas not breads.
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon – newly added
- 1 teaspoon nutmeg – newly added
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt, or kosher salt
*Note: Superfine sugar (sometimes called baking sugar) is granulated sugar that has been ground into finer crystals than 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.
Preheat oven to 350°F.
Using a paper towel, grease the inside of a 1-pound loaf pan with a bit of butter, making sure to spread the butter on the bottom, sides and corners. I like lining my pan with a sling of parchment paper to make it easy for the bread to slide out. To make a sling, set the pan on a slice of parchment paper, then mark the edges of the long side, cut parchment paper as wide as the bottom of the pan and then long enough to overhang the edges of the pan by 2-inches (see below photos). Press parchment paper into the oiled pan.
I also suggest investing in an oven thermometer, as there can be a big discrepancy between the temperature the oven says it at, and the actual oven temp inside the oven. I was never concerned about this until I had some issues with my oven taking longer to bake certain items, so I invested in a thermometer and found my oven was off by 25 degrees. We recalibrated it, but I still look at the thermometer when it hits 350 to make sure it’s at 350 inside.
Put the cake into the prep-heated oven, close the door and then press the temp keys again to 350, as sometimes when you open the oven the temp goes down. I always do this to ensure it gets back to the original temperature I set it to.
Bake bread for 1 hour, or until a toothpick in the center of the bread comes out clean. I found that my bread took exactly 1 hour to cook to perfection.
Let bread cool in pan for 10 minutes, grab the ends of the parchment and pull the cake from the pan. Let bread cool on a wire rack. Slice up bread, and feel free to slather it with some butter or just enjoy as is!
If you love gluten-free breads, then you need to try my gluten free lemon olive oil pound cake.
I also have the BEST gluten free brownies.