Banana bread

April 2, 2010

Classic, and gluten-free! I based this recipe on the Joy of Baking recipe…and as many of you have probably already discovered, the Joy of Baking recipes are always delicious.

We made this bread last night for our Maundy Thursday observation with the boys. Jude repeated with wonder, “Jesus is the Bread of Life, broken for you and me” as we ate our first bite of banana bread. He retold the story of the Last Supper to himself as he finished his slice, repeating “Jesus broke the bread,” with each bite. It was a very special, wondrous time, and God spoke to our hearts as we shared this meal. We wish you a wonderful Holy Week.

  • 1 C sorghum flour, spooned into cup
  • ½ C tapioca starch, spooned into cup
  • ½ C cornstarch or potato starch, spooned into cup
  • 2 tsp xanthan gum
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 3 large ripe bananas
  • 2 eggs
  • ½ C unsalted, melted butter
  • 1 tsp vanilla
  • ¾ C sugar
  • 1 C toasted, chopped walnuts or chocolate chips (optional)

Preheat the oven to 350 degrees and butter a loaf pan. In a large bowl, combine the dry ingredients together. In another bowl, mash the bananas thoroughly. Beat in the eggs, then the melted butter, vanilla and sugar. Add the banana mixture to the dry ingredients and mix until well combined. Fold in the walnuts or chocolate chips if desired. Pour the batter into the loaf pan and bake for approximately 55 to 60 minutes, or until a toothpick comes out of the middle clean. Let the bread cool most of the way in pan, then remove the loaf from the pan onto a wire rack. Slice and enjoy!

One Response to “Banana bread”

  1. How sweet! I love when you can see the fruit of the Spirit (no pun intended) growing in little children. It truly is precious.

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