since it takes me ages to get ready, it’s nice to have a go-to snack for breakfast. banana bread has been one of my favorite breakfast or tea-time snacks since i was a kid. paired with honey butter, it’s heaven.
it lasts for a couple days but is best fresh out of the oven. instead of using all-purpose flour, i tried out gluten-free flour, and it turned out great! recipe is originally from bon appetit.
banana bread is great for a picnic, brunch, or even a gift!
- nonstick cooking spray
- 1 3/4 c. flour (gluten free or all-purpose)
- 1 1/2 tsp. baking soda
- 3/4 tsp. kosher salt
- 3 large eggs
- 1 1/2 c. sugar
- 1 c. mashed ripe bananas (about 2 large bananas)
- 3/4 c. vegetable oil
- 9x5x3″ loaf pan
preheat the oven to 350F.
coat the loaf pan with nonstick cooking spray.
whisk flour, baking soda and salt in a medium bowl. whisk eggs, sugar, bananas and oil in a large bowl until smooth. add dry ingredients to banana mixture and stir until combined evenly. scrape batter into the loaf pan and smooth the top.
bake about 60 to 70 minutes, or until a fork or toothpick comes out clean when inserted into the center.
let cool in pan for 15 minutes. run knife around the edges to loosen and pop it out of the pan.
store in an airtight container at room temperature if keeping. can last up to 3 days.