For Christmas as usual I sent homemade baked goodies to my family. I always send something a little different each year and this year's box of goodies had my seriously awesome GF Banana Nut Bread.
The recipe is the one that came with my bread machine,...a practically brand new machine that I lucked out and found at a yard sale a couple of years ago for only $10! It's been one of THE best investments.
The only differences I've made to the recipe have been to convert it to gluten free. GF bread can be very tricky and sensitive, often prone to falling/sinking in after baking and thoroughly frustrating you as you pull it out of the oven looking amazing only to watch it sink into something barely resembling decent bread.
But this recipe is extremely easy and practically fool proof! The loaves rise up really nicely...AND stay that way! This bread freezes really well too!
I've made it inside my bread machine letting the machine do all of the work, but most of the time I let the bread machine do all of the mixing and then I pour the batter into regular loaf pans so I have nicer looking loaves when they're done, without the hole for the mixing wand from the machine in the bottom of the loaf.
And I usually don't let the bread bake inside my machine because my daughter EJ hates nuts, so I usually separate the batter into smaller loaves to make some with nuts and some without.
This bread is a weekly staple in our home! IK and I especially eat it all the time! I love to have a slice or two for breakfast with a cup of hot tea, and IK loves it when I put a few slices in his lunch topped with crunchy peanut butter.
After treating my family to this yummyness for Christmas I promised to pass along the simple recipe, so here it is.
GF Banana Nut Bread
Ingredients
1 cup milk
1/4 cup oil
2 cups bananas, ripe and mashed (about 4-5)
4 eggs, room temperature
1/2 cup sugar
1/2 cup dark brown sugar, packed (or regular brown sugar)
1 cup walnuts, chopped
3 cups all purpose flour (or for GF version: 1 1/2 cups white rice flour + 3/4 cup tapioca flour + 3/4 cup potato starch all premixed well together, and 2 tsp. xanthan gum)
2 tsp. baking soda
2 tsp. salt
Since this recipe comes from my bread machine, all you have to do is simply dump in all of those ingredients into the bread machine in the order listed above. Here you can see the milk, oil, banana, and eggs just all dumped in together.
And then I keep dumping all the other ingredients on top. If you don't like nuts you can simply omit them. Or if you plan to make several smaller loaves you can mix all of this without the nuts, and then separate the batter after mixing and add the nuts to part of it.
Simply set your bread machine to the dough only setting and stop it after the dough is fully mixed together. If you don't have a bread machine you can just dump all of these ingredients into a large bowl and mix thoroughly...but wait to add the nuts at the end.
I picked up a pan that makes 4 small loaves at W*l-mart (shown below). I've also made this in 2 regular size loaves, and in really mini, bite size loaf pans where the pan makes 12 or 24 little tiny individual pieces. The only trick with larger or smaller loaf pans is to just be careful with your baking times as smaller pans will take less time to bake.
As I mentioned, EJ doesn't like nuts, but she also doesn't eat this bread as much as IK and I do, so after my bread machine is done mixing the batter, I spray the pan with cooking spray and pour the batter into 1 loaf spot all the way to the top of the spot, then I pour the rest of my batter into a bowl, add in the nuts and mix well, and then fill the other 3 loaf spots in the pan.
It may not look like you'll have enough batter left for the other 3 loaves at first, but remember when you add all the nuts it will increase the total volume of your batter quite a bit. Fill the 3 remaining sections of the pan as shown above.
You should make sure to preheat your oven to 350 degrees, but once your oven is ready there's no need to let this batter rise or rest at all, you can simply pour it straight into the pan and place the plan right into the oven.
For the 4 smaller loaves like I have here, bake at 350 for about 30-35 min. For 2 larger pans bake at 350 for 55-60 min., and for really small pans you still bake at 350 just watch and reduce those baking times. Every oven is different, so be careful and watch the times until you know what works for your oven.
Above is how my loaves looked right after I pulled them out of the oven. The one loaf on the bottom right is the one without nuts, but as you can see it still rose really high just like the rest of the loaves.
Let the loaves sit in the pan for at least a few minutes to cool slightly. Shown below are how my loaves looked about 5 min. later. They sunk just slightly, but not much.
Remove from pan and allow to cool completely on a wire rack. Here my loaves have been sitting out for a while and are fully cooled, but you can see they still keep an awesome shape.
Once the bread is completely cool, slice up and store in a ziplock bag in the fridge. If you don't eat a lot of this bread you can store 1 loaf in the fridge and freeze the rest until ready to eat.
We go through this bread so fast that I almost never freeze any, but if it were just me eating it, then I would still make a full batch and freeze some just because I don't have time to bake as often and I prefer to bake in larger batches to save time later.
I use my electric meat slicer to cut up these loaves because it works so nicely and because as I mentioned we go through a LOT of this bread.
Above you can see how high and nice the banana bread looks without nuts, and below it's sliced up with nuts.
And there you have it, really easy to make & seriously delicious bread. Give it a try & let me know what you think!












