Okay, so now that I entered my 50’s, I realized that your body definitely changes over time. This means that you have to put in extra effort to take care of yourself. I was always able to eat whatever I wanted but as of late, I noticed certain foods are affecting me differently so I have been doing trial by error and the elimination process. I find that gluten free foods are definitely beneficial to my diet. Oh how I love banana bread!!
Every little bit helps!
- 2 cups gluten free flour mix
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 3 eggs
- ¾ half and half
- 1 teaspoon pure vanilla extract
- ½ cup vegetable oil
- 1 tbsp maple syrup
- ¼ cup sugar
- 3 bananas, ripe and mashed
Preheat the oven to 350 degrees F.
You can use either a 9 inch loaf pan or 4 small individual loaf pans (I like the individual ones so I can freeze them and take them out when I need one or give to a friend).
Whisk together the dry ingredients of 2 cups gluten free flour blend, 2 tsp baking powder, 1 tbsp of cinnamon, 1/2 tsp of nutmeg, 1 tsp baking soda, and ½ tsp salt. Set aside.
In a separate bowl, mix 3 eggs, ¾ cup milk, 1 teaspoon vanilla extract, and ½ cup vegetable oil, 1 tbsp of maple syrup, and ¼ cup sugar.
Combine the wet ingredients into the dry ingredients then add the 3 mashed bananas to the batter. Stir until well mixed.
Bake at 350 degrees F for 45-55 minutes or until the top of the bread is lightly golden.
Check the bread after 40 minutes. Take either a tooth pick or butter knife and pierce to see if any batter sticks to either. I usually watch to see if the top of the loaves turn golden brown and base my cooking time on that.
Awesome when served with butter!!!
This is my third time making these but it finally came out exactly how I anticipated it would!
1 (12 servings total)
Amount Per Serving:
CALORIES: 226TOTAL FAT: 11gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 9gCHOLESTEROL: 48mgSODIUM: 310mgCARBOHYDRATES: 28gFIBER: 1gSUGAR: 8gPROTEIN: 5g