What do you get when you have 3-4 over ripe bananas and a gluten free 3 yr old? Gluten free banana bread, of course!! I made a couple tweaks to my Whole Wheat Banana Muffin recipe and came up with this tasty treat! The kids loved it and I think you will too. Enjoy it with a hot cup of coffee or tea and you'll be in heaven!
2 cups gluten free flour
¾ cup packed light brown sugar
¾ teaspoon baking soda
½ teaspoon salt
3-4 large, ripe bananas, mashed well
¼ cup gluten free Greek yogurt
2 large eggs, lightly beaten
6 tablespoons butter, melted and cooled
1 1/2 teaspoons pure vanilla extract
Directions:
1) Preheat oven to 350° F. Grease a bread pan.
2) In a large bowl, whisk together the gluten free flour, sugar, baking soda, and salt. In a medium bowl, mix the mashed bananas, Greek yogurt, eggs, butter, and vanilla until well blended. Gently fold the banana mixture into the dry ingredients with a rubber spatula just until combined. Batter with be thick and chunky.
3) Spoon the batter into bread pan. Bake in preheated oven until golden brown and a toothpick inserted comes out clean, about 45 minutes.
4) Remove from oven and cool for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.
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