I love my Buttermilk Banana Bread recipe, but I have to say this one just might be my new favorite! It has such wonderful flavor, especially with the pecans, and bakes up so beautifully. It is a classic recipe that is simple to make gluten free. This loaf didn't last long in our house, and there are only three of us right now!
Grandma's Banana Bread
Makes 1 loaf
2 eggs
3 medium, ripe bananas
2/3 cup sugar
1/3 cup oil
1 3/4 cups gluten free 1:1 flour (Bob's Red Mill 1:1)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Beat eggs in medium mixing bowl until well blended. Slice bananas into bowl and mix to mash. Add sugar and oil; beat well. Sift in dry ingredients and mix. Stir in nuts. Pour into a greased loaf pan (9x5x3 inches). Bake at 350° F for 55-60 minutes, or until toothpick inserted in center comes out clean. Cool before cutting.
Ripe bananas are never a bad thing around our house. We absolutely love banana bread, so it was exciting to try my grandma's recipe. It did not disappoint! So moist, golden outside, and cuts easily. Topped with butter or Nutella, it is a wonderful breakfast or snack. We will definitely be coming back to this recipe.
Recipe Source: Recipe adapted from a recipe of my Grandma Carol Preece