Ingredients with Measurements:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 4 ripe bananas, mashed
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9x5 inch loaf pan with cooking spray or butter.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In a large bowl, cream the softened butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the mashed bananas to the wet mixture and stir until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
7. Fold in the chopped walnuts, if using.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes.
11. Carefully remove the bread from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (180°C)
Serving size:
1 loaf (12 slices)
Nutritional information:
Per serving (1 slice):
Calories: 250
Fat: 11g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 210mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 20g
Protein: 3g
Substitutions for ingredients:
- Gluten-free all-purpose flour can be substituted with regular all-purpose flour if gluten is not a concern.
- Chopped walnuts can be substituted with chocolate chips or omitted altogether.
Variations:
- Add 1 tsp of cinnamon or pumpkin pie spice to the dry ingredients for a spiced banana bread.
- Substitute the bananas with mashed sweet potatoes or pumpkin puree for a seasonal twist.
- Add 1/2 cup of shredded coconut to the batter for a tropical flavor.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Do not overmix the batter as it can result in a tough and dense bread.
- Let the bread cool completely before slicing to prevent it from crumbling.
Storage instructions:
Store the cooled banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the banana bread, wrap it in aluminum foil and place it in a preheated 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
Slice the banana bread into thick slices and serve it on a platter with a dusting of powdered sugar and fresh berries.
Garnishes:
Dust the banana bread with powdered sugar or drizzle it with a simple glaze made with powdered sugar and milk.
Pairings:
Serve the banana bread with a cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
Serve the banana bread with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the banana bread is too dry, try adding an extra mashed banana or 1/4 cup of applesauce to the batter.
- If the banana bread is too moist, try reducing the amount of mashed bananas or adding an extra 1/4 cup of gluten-free flour to the batter.
Food safety advice:
Make sure to use clean and sanitized utensils and equipment when preparing the banana bread to prevent cross-contamination.
Food history:
Banana bread is a popular quick bread that originated in the United States during the Great Depression. It became popular as a way to use up overripe bananas that would otherwise go to waste.
Flavor profiles:
This gluten-free banana bread is sweet and moist with a subtle banana flavor and a nutty crunch from the chopped walnuts.
Serving suggestions:
Slice the banana bread and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
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