1 cup sugar
8 tbsp room temp butter
2 eggs
3 ripe bananas
1 tbsp milk
1 tsp cinnamon
2 cups Pamela’s flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Set oven for 325 degrees
Cream the sugar and butter in a large mixing bowl, then add 1 egg at a time
In a small bowl, mash together the bananas and mix in the milk and cinnamon
In another bowl, mix together the flour, baking powder, baking soda and salt
Add in the banana mixture to the creamed mixture and stir until well combined
Then add in the dry ingredients until well combined
Put in a sprayed loaf pan and cook for about an hour
Check by sticking a toothpick in the middle; if it comes out clean, then it’s done
This GF banana bread does not taste remotely different from regular banana bread. It is so soft and moist, which can be a difficult task when baking gluten free. Many times baked GF items become dry and hard to swallow, but using Pamela’s Baking & Pancake Mix allows the bread to remain the perfect consistency. I have had many people who aren’t gluten free rave about this banana bread. Enjoy!
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