What better time to bake banana bread than on a rainy day? Or like us, during the ‘stay home’ order by the state during Covid-19. Craving baked goods, this 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 leavener 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 22-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. Using Bob’s Red Mill Gluten-Free 1-to-1 ‘flour’ has worked well in the past for me when I used it for cookies and pancakes. I find that it has a slightly nutty taste. It also is not as ‘smooth’ as all-purpose flour. For these reasons, I feel this will be a great flour substitute.
Spoiler alert: the gluten-free replacement came out very well. I encourage you to try it.
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! 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.
The options are endless to mix into the banana bread. Nuts such as walnuts and pecans have always been a popular choice. Dried fruit such as cranberries, blueberries, and raisins are tasty options. If you prefer the banana bread sweeter, toss in some chocolate baking chips.
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 it 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.
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.
Comment below on how you make your banana bread.
Gluten-free or full gluten?
What mix in options do you prefer, or none at all?
How do you top your banana bread?
Banana Bread Recipe
By Adventures In RV Life, Melissa McElfresh
Prep: 10 minutes
Cooking: 45 – 60 minutes
2 loaves in 8” x 4” pan
4 loaves in 6” x 3” pan
- 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
- Preheat oven 300*F
- Cream sugar and shortening
- Mix in eggs
- After well mixed, stir in banana
- Then add baking soda with ½ of the flour
- Blend until combined
- Add the rest of the flour, stir until combined
- If using, stir in walnuts
- Coat pans with shortening or cooking spray
- Divide batter evenly between pans
- Bake until the center is set
- Let cool on a wire rack, in the pan, for 10 min
- Gently take out of the warm pan, and place on a cooling rack
- Serve once cooled
- Bob’s Red Mill Gluten Free 1-to-1 is a great replacement to all-purpose flour.
- Place pealed overripe banana(s) in a zip-top bag, gently squish, seal the top and freeze.
- Freeze extra loaves by wrapping in plastic wrap, then foil. This will help prevent freezer burn.
We hope you give the Banana Bread recipe a try. Be sure to check out the rest of our recipe collections that we add to on a monthly basis HERE as well. Thanks for reading our blog and we will see you on our next Adventure!
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