Banana Bread

Beat together on high until light & fluffy:

   5 tbsp unsalted butter, at room temperature (if you only have salted butter, just leave out the salt)

   1 cup sugar or ½ cup sugar substitute (like Pyure) + ½ cup loosely packed 1:1 brown sugar substitute (like Swerve)

Add:

   2 eggs, one at a time & beat on medium after each

Add & mix on low for about 1 minute:

   1½ cup mashed bananas (about 4 small bananas)

   1/3 cup water (if using sugar substitutes, remove 1 tbsp of water & replace with 1 tbsp molasses)

Whisk together & gradually mix in on low or stir by hand, just until well combined:

   1¾ cup America’s Test Kitchen gluten free flour blend or 1 cup brown rice flour (white rice flour will work too) + ¾ cup millet flour

   ½ tsp xanthan gum

   1 tsp baking soda

   ½ tsp salt

   ¼ tsp baking powder

Pour into 3 small (about 3 inches x 6 inches) or 1 regular (about 4.5 inches x 8.5 inches) prepared loaf pans See blog post “A guide to preparing pans for baking quick (dessert) breads”.

 Bake at 350° for 50-55 minutes. Toothpick should come out clean if stick it in the middle of the loaf.

 Cool 5 minutes in pan, then remove & place on wire rack to finish cooling.

Notes:

If you are making sugar free, I like to use a combination of white & brown sugar & replace just a little bit of the water with molasses. If you use all white sugar substitute, I think the taste is very bland, so the brown sugar & molasses help with that.

For bananas, they should be really ripe & a few brown spots are fine. I use a potato masher to squish them, but a large spoon will work too, it just takes a little more work. They don’t have to be perfectly smooth, but try to smash out all the big chunks.

This recipe should also work for muffins, but maybe bake for less time. (I have not tried personally)