Updated: May 12
Banana bread is one of my favorite things to bake. I use to be intimidated by it, but once I found out how easy it was to make, I never wanted to stop!
These were one of those recipes I didn't try making until I become gluten-free. Granted, I did try to make a gluten-version of this recipe after I learned but always revert back to the gluten-free version as it gets a lot of compliments. I even entered this recipe into a banana bread baking competition at work and won first place. The judges were so amazed to find out it was gluten-free and dairy-free. Just proof that things can taste great even with alternate ingredients!
1 cup all-purpose flour, gluten-free or regular
3/4 cups oat flour
1 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature OR 1/2 cup oil (we use olive or sunflower oil)
1 cup of sugar, cane, date, or maple
2 large eggs OR 1/4 cup organic applesauce
1/4 cup homemade buttermilk
1/2 teaspoon vanilla extract and/or cinnamon
3 ripe bananas, mashed
1 cup of berries of your choice (blueberries, raspberries, strawberries, etc)
1/2 cup chocolate chips
1/2 cup nut butter of your choice
If you want to make the bread chocolate: 1/2 cup unsweetened cocoa powder
Preheat the oven to 350 degrees F. Lightly coat the loaf pan with oil or line with parchment paper.
In a large bowl, combine flour, baking soda, and salt; set aside.
In the bowl with an electric mixer or in a stand mixer, beat butter and sugar on medium-high until light and fluffy, about 2 to 3 minutes. If you are using oil instead of butter, begin to combine the sugar and oil with the flour, baking soda, and salt mixture.
Beat in eggs, buttermilk, and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture in at low speed, if you haven't done it earlier, beat just until incorporated.
Add the cocoa in at this point, if you are using it.
Add berries and gently toss to combine.
Scoop the batter evenly into the loaf pan. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
Remove from the oven and let cool for 15 minutes before inverting the cake onto a wire rack.
Different banana bread flavors and designs
For the pumpkin bread recipe: Click here!
For even more Breakfast ideas, use your homemade banana bread to make French Toast!