Grandma’s Super Banana Bread

imageMy Grandma is a super lady – and a great baker. This recipe comes from her arsenal of goodies. I apologise in advance for the amount of butter!image

You will need:

  • 2 cups gluten free flour (I use the Yes You Can stuff because it’s lighter and fluffier than Bob’s Red Mill)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup brown sugar
  • 1/2 cup butter or margarine
  • 2 eggs, beaten
  • 2 1/3 cups ripe banana, mashed

imageHow to do it:

  1. Start by preheating your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Gather together your ingredients.
  2. Combine the dry ingredients in a large bowl and lightly whisk – flour, baking soda and salt.
  3. In another bowl, add brown sugar to the butter. Make sure the butter is room temperature. With a whisk, turn this into a thick cream.
  4. Then add the eggs to the wet ingredients, following with the bananas.
  5. Now you’re going to add the wet ingredients to the dry ones. Try not to mix it too much – you don’t want to overwork the flour.
  6. Grease your muffin tin or bread pan, before pouring in the batter.
  7. Bake for approximately 60 minutes. I’m not sure how long it would take for muffins. I tend to watch for the tops to turn a dark brown. Use a sharp pointed knife, or a toothpick to determine if they’re done. You want the knife to come out clean, not sticky.image

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