Hey, I’m not claiming this to be the best banana bread ever. Let’s face it, banana bread is banana bread, plain and simple. Paul McCartney gave this title to the bread and I liked it, as reminded me of something a toddler would say, so I kept it. This banana bread was super moist, and stayed moist before it was all consumed. I loved that it used some whole grain gluten-free flours instead of the traditional white flour, and my kids loved it even though there were no chocolate chips hidden in it.
Best ever banana bread:
recipe from The Meat Free Monday Cookbook
- 9 tablespoons unsalted butter, at room temperature
- 1/2 cup superfine sugar
- 2 large or extra large eggs, at room temperature
- 3 ripe bananas, mashed
- 1 cup ground rice flour
- 1/2 cup cornflour
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Superfine sugar (sometimes called baking sugar) is granulated sugar that has been ground into finer crystals than your regular granulated white sugar. Bakers like it because the smaller crystals cream very easily into butter, this leads to products that have a finer crumb and lighter texture when finished. You can make your own superfine sugar by by processing regular granulated sugar in the food processor until it is very fine. A minute or so is usually more than enough time to process the sugar, and the newly chopped crystals will work just as well in recipes as store-bought superfine sugar. I was to lazy to make my own so I just purchased it. Preheat oven 350°F.
Grease a 9×5 loaf pan; set aside.
Mash the bananas in a small bowl with a fork.
Cream together (with either a hand held mixer, standing mixer or by hand) the butter and superfine sugar until light and fluffy. I used my handheld mixer.
Beat in the 2 eggs, one at a time.
Using a rubber spatula, gently stir in the 3 mashed bananas.
Sift together over a bowl, the 1 cup rice flour, 1/2 cup corn flour, 1 teaspoon pumpkin pie spice, 2 teaspoons baking powder and 1/4 teaspoon salt.
Fold the dry ingredients into the mixture until incorporated. You will be left with a very thick batter.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Bake for 1 – 1 ½ hours or until a toothpick inserted into center of the loaf comes out clean.
My bread took only 1 hour to bake, so make sure to keep an eye on it.
Let bread cool in pan for 10 minutes, then turn out to cool completely on a wire rack.
Slice up the bread, and feel free to slather it with some butter!
This bread is the perfect afternoon tea or breakfast bread. I paired a slice of bread with some greek yogurt topped with fresh blueberries and strawberries for breakfast the other morning. Yum!