I am in no mood for complex or complicated these days. Especially when it comes to food (been preparing three meals a day during the quarantine). I am a classic cook who appreciates simple ingredients, methods, and recipes. I’ve made croissants, bread, pasta, you name it, but I still prefer simple. It’s my jam.
So when I started to crave banana bread, I immediately thought of the one bowl method. This means putting all the ingredients in one bowl, mix, and pour. That’s it. Regarding the recipe, I used to make the non-gluten-free version and it was an instant hit for breakfast and afternoon tea. So I tweaked the original recipe to adapt to my gluten-free life and I have to say, it’s not bad. The husband does not like sweets, and he claims it’s his top five desserts, so that’s saying something. 🤗
Like I’ve mentioned before, try to use the best, farm fresh ingredients. It makes a huge difference, especially the dairy products. It takes 15 minutes to prepare and mix and then put it into the oven for 50 minutes and voila.
The easiest method to make gluten-free banana bread, preparation takes under 15 minutes.
Prep Time15 minutesmins
Cook Time50 minutesmins
2cupsBob’s Red Mill gluten free flour
4-5very ripe bananas mashed1 1/2 cups
1/2cupbutter 1 sticksoftened
1/2-1cupchocolate chips I used 1 cup
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan, set aside.
In a large bowl, combine flour, baking soda, baking powder, and salt, set aside. In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Stir banana mixture and chocolate chips into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack and cool another 30 minutes. Slice and serve warm!