During a time when many of us are spending a little more time in the kitchen, here’s a tried-and-true recipe for a little homemade comfort for breakfast, dessert or anytime.
gluten-free * nut-free * soy-free
Ingredients:
- 1/2 cup butter (1 stick), softened
- 3/4 cup sugar
- 1 egg
Dry mixture:
- 1 1/2 cups flour
- for regular bread: Use 1 1/2 all-purpose flour OR 1 cup all-purpose flour and 1/2 cup whole wheat flour.
- for gluten-free option: Use 1 1/2 gluten-free all-purpose flour blend OR 1 cup gluten-free all-purpose flour blend and 1/2 cup sorghum flour.
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Wet mixture:
- 1 1/4 cup mashed bananas (typically 2-3 bananas)
- 1/4 cup buttermilk
- To make your own buttermilk: Pour 1 teaspoon of lemon juice in the bottom of a wet measuring cup (about enough to cover the bottom of the measuring cup) then add in milk to the 1/4-cup line. Whisk together and let stand for at least 5 minutes.
Instructions:
- Preheat oven to 350°.
- If making your own buttermilk, whisk together lemon juice and milk (see above).
- Peel and mash bananas using potato masher or fork.
- Using an electric mixer, cream butter and sugar.
- Add egg to creamed batter.
- In a large bowl, combine dry ingredients.
- In a medium bowl, combine mashed bananas and milk.
- Add alternating dry mixture and wet mixture to creamed batter.
- Mix on medium-high until thoroughly combined, about 2 minutes.
- Pour batter into greased loaf pan, baking dish, or cupcake pan.
- Bake at 350° for approximately 40-50 minutes or until toothpick/knife/fork comes out clean from the center of bread.
- If making cupcakes, check after 15 minutes of baking time.
- Cool in pan on cooling rack/cookie sheet.
>> Notes
- If you have food allergies or dietary restrictions, be sure to carefully read the labels for all ingredients, including condiments and spices. For example, some brands of ingredients (especially sauces, salsas, etc.) may contain gluten and/or MSG and/or soy and/or fish/shellfish and/or carrogeenan (a seaweed-derived food additive difficult for some people to tolerate) and/or whatever other kind of ingredient/allergen you need to avoid to accommodate for your own family’s food allergens and dietary restrictions.
in the Quiver
