I have made countless versions of banana bread over the years. When I found this recipe from Martha Stewart, I was done searching for the best recipe. When I became gluten free, I adapted the recipe and the outcome was just as delicious as before.
Prep 15 minutes
Bake 1 hour 5 minutes
Total 1 hour 30 minutes
Yield 1 large loaf
Ingredients
Equipment
Instructions
- Preheat the oven to 350℉. Spray large loaf pan with nonstick spray. I like to line the loaf pan with a parchment paper sling for easy removal from the pan after baking. If using parchment paper, you will want to spray the paper after placing it in the sprayed pan.
- With a stand mixer or hand held mixer, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Add the vanilla and mix well.
- Combine the dry ingredients (gluten free flour, almond flour if using, baking soda, salt, and nutmeg if using) together in a medium size bowl. Add the dry ingredients to the mixing bowl and combine just until incorporated.
- Add the mashed bananas and sour cream. Mix just until fully incorporated. Do not over mix.
- Bake 65 minutes or until a toothpick comes out clean from the center of the loaf.
- Let it cool in the pan for 10 minutes. Then, take the banana bread out of the pan by either lifting the loaf out of the pan with the parchment paper sling or by inverting it and then place the loaf on a plate or cutting board. You can slice it at this point and enjoy it warm or wait until fully cooled.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
The addition of almond flour isn’t noticeable in taste, but will help keep the bread moist.
You may adapt the recipe by adding up to 1/2 cup of add-ins such as chocolate chips or nuts.
You may use four mini loaf pans instead of one large loaf pan and decrease the baking time.
