Tuesday, May 31, 2011
The BEST Banana Bread Ever! Martha Stewart's Banana Bread, gluten free! (or not!)
This banana bread is so spectacularly delicious that I have made it some 20 times, and this is the first time I have ever been able to get a picture of it! It really is that good. I made these the other night for a Bible study, and the reaction from everyone was the same: "Wow, this is SO good."
I know it sounds like I am tooting my own horn here a bit, but I'm not: I'm not great, but the recipe sure is! I think the secret is that your cream the butter and sugar together a bit like a cake, and the addition of sour cream makes it extra moist and tender. You can also dress it up with chopped walnuts or chocolate, even though it's really great just as it is!
Martha's Best Ever Banana Bread, Gluten Free! (Or Not!)
adapted from Martha Stewart
Makes 1 loaf, or about 16 cupcakes
The original recipe is not gluten-free, but I have used all kinds of gluten-free flour combinations with great success. You can use an all purpose mix, or you can you my favorite for this recipe: equal parts sweet rice flour, white rice flour, and oat flour.
1 stick (1/2 a cup) unsalted butter, softened
1/2 cup white sugar
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1.5 cups gluten free all purpose flour (or 1/2 cup sweet rice flour, 1/2 cup white rice flour, 1/2 cup oat flour)
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup sour cream (or yogurt, if you want to lighten it up)
2 large mashed bananas, really ripe and spotted
1/2 cup chopped walnuts
1/2 cup chopped chocolate
1. Preheat oven to 350 degrees. In a stand mixer, combine butter, white sugar, and brown sugar, and beat on high until butter is pale and fluffy, about 5 full minutes.
2. In a separate bowl, combine flour(s), salt, and baking soda. Whisk to combine.
3. Add in eggs to mixer, one at a time, beating until each egg is fully incorporated. Add vanilla. Blend in mashed bananas and sour cream, followed by the flour mixture. Mix on low until fully incorporated.
4. Pour into a loaf pan, or into lined muffin tin. Bake 20 - 30 minutes (20 for muffins, 30 for loaf pan), edges begin to pull away from the pan, and tester in the center comes out clean. Let cool (if you can!) and enjoy!