Banana Bread, Recipe

What better time to bake banana bread than on a rainy day? Craving baked goods on a cool day seems like a perfect time to make a family favorite recipe. We usually have pumpkin puree or mashed bananas in our freezer. Along with the standard baking supplies of: flour, sugar, eggs, and shortening in the pantry. So, banana bread it is!

This banana bread recipe is one that my husband had before we met. Since we have been together close to 25 years, you can say this is a family favorite! Not only have we made it for ourselves, but during the holidays for gift giving. Within an hour you can have a piping hot treat out of the oven.

Gluten-Free Banana Bread:

Today is the first time that I am trying this … making Don’s banana bread, gluten-free. Bob’s Red Mill Gluten-Free 1-to-1 ‘flour’ has worked well in the past for cookies and pancakes. I have not yet tried it with a bread recipe. We find that the Bob's Red Mill Gluten-Free 1-to-1 has a slightly nutty taste. It also is not as ‘smooth’ as all-purpose flour. Think of it more like whole-grain flour. For these reasons, I feel this will be a great flour substitute.

RV Propane Baking:

I should have checked in on the bread about 5-minutes sooner. The cooking time and temperature are both a guessing game in an RV propane oven. The first time I checked the banana bread (55-min set at 350*F) it was still raw in the middle, with the sides set up very nicely.

In that hour I had to rotate the 4 mini pans about three times. Because the direct flame runs down the middle of the oven, any pan must be rotated during cooking. Doing so results in oven heat loss more so in this mini oven over a traditional house oven.

With the middle not yet set, it obviously needed to cook longer. But the sides were already set and looking brown. To prevent over-cooking I then turned down the oven to the lowest setting it has, 300*F. Then set the timer for an additional 22 minutes.

Why 22 and not 20? Well, pressing a number twice rather than hunting for the zero is easier and faster (haha). However, I should have done 11 minutes and checked on it then. Rather, I sat back down to write the blog as the bread continued to cook. And cook it did! The next thing I knew the timer’s buzzer is going off. I jumped out of my seat, ran over to the oven, stuck a toothpick in the banana bread and YES it was done. It was probably done 11 minutes prior.

Mix-In Options:

The options are endless to mix into the banana bread. Walnuts and pecans have always been a popular choice. Dried fruits like cranberries, blueberries, and raisins are tasty options. If you prefer the banana bread sweeter, toss in some frozen chocolate baking chips. Tip: The frozen chocolate takes longer to melt, yielding more chocolate chips rather than chocolate pockets of liquid. Both are good!

When the banana bread is warm enough to slice, I enjoy dabbing on a little butter. The next day popping a slice into the microwave (on high) for 9 seconds brings the gluten-free bread back to life. Warm enough to top with butter, but not too hot that you have to consume it before it cools into a hard brick.

Toppings:

I have witnessed Don skipping the microwave by putting his banana bread slice into the toaster. Thankfully it did not break apart, catch fire, and set off the smoke detector. He then tops his with mounds of butter.

Several days later, if we are still eating the banana bread I top it with chocolate. By the third or fourth day, I feel that I am entitled to a treat at this point. I place a couple of dark chocolate chips on top of the bread slice, then heat it in the microwave. Once out, a knife will spread the melted chocolate, oh so nicely. If I liked Nutella this is when I would use it.

Spoiler alert: The gluten-free replacement came out very well. I encourage you to try it.

Banana Bread (GF optional)

By Adventures In RV Life, Melissa McElfresh

TIME

Prep: 10 minutes

Cooking: 45 - 60 minutes

MAKES

2 loaves in 8” x 4” pan

Or 4 loaves in 6” x 3” pan

INGREDIENTS

• 1 cup shortening

• 2 cups of sugar

• 4 large eggs

• 2 cups banana, mashed

• 2 teaspoons baking soda

• 4 cups of all-purpose flour (see notes)

• Optional: ½ cup chopped walnuts

KITCHEN TOOLS

• Mixing bowl

• Spatula

• Measuring cups and spoons

• Bread pan 8” x 4” (2) -or- 6” x 3” (4)

• Electric hand mixer, optional

• Wire rack, optional

• Oven mitt, recommended

• Toothpicks, recommended (to test bread doneness)

STEPS

1. Preheat oven 300*F

2. Cream sugar and shortening

3. Mix in eggs

4. After well mixed, stir in banana

5. Then add baking soda with ½ of the flour

6. Blend until combined

7. Add the rest of the flour, and stir until combined

8. If using, stir in walnuts

9. Coat pans with shortening or cooking spray

10. Divide batter evenly between pans

11. Bake until the center is set

12. Let cool on a wire rack, in the pan, for 10 min

13. Gently take out the warm pan, and place it on a cooling rack

14. Serve once cooled

TIPS

• Bob’s Red Mill Gluten Free 1-to-1 is a great replacement for all-purpose flour.

• Place peeled overripe banana(s) in a zip-top bag, gently squish, seal the top, and freeze.

• Freeze extra loaves by wrapping them in plastic wrap, then foil. This will help prevent freezer burn.

ENJOY

We hope you give the Banana Bread recipe a try. Then, check out the rest of our recipe collection we add to each month HERE.

Thanks for reading our blog, and we will see you on our next Adventure!

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