The January/February issue of Taste of the South magazine has some amazing banana recipes.
I tried a couple of them and wanted to share my take on their Classic Banana Bread recipe.
For this, I switched their all-purpose flour for gluten-free flour subbed some golden syrup in place of brown sugar, and used chocolate chips as my add-in.
1 2/3 cups gluten-free flour (My favorite is Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour)
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups mashed banana
Scant .1 cup light brown sugar
2 tablespoons golden syrup
1/2 cup unsalted butter, melted
1/4 cup whole milk
2 eggs, room temp
1 teaspoon vanilla extract OR vanilla bean paste
3/4 teaspoon ground cinnamon
1/2 cup bittersweet chocolate chips
What You’ll Need:
8x4 inch loaf pan, lined with parchment paper
Medium mixing bowl
Stand mixer with whisk attachment or large bowl & electric mixer
Wire cooling rack
Preheat the oven to 350º
In the medium mixing bowl, whisk the flour, salt, baking soda, and baking powder. Set aside
In the bowl of the stand mixer or large mixing bowl, add the bananas, brown sugar, golden syrup, butter, milk, eggs, vanilla, and cinnamon.
Using the whisk attachment or handheld mixer, whisk together until combined
Fold in the flour mixture until all the flour is incorporated
Fold in the chocolate chips
Pour into your prepared pan and top with more chocolate chips (if desired)
Bake for 1 hour then cover with foil and bake for 15-30 more minutes, until a wooden toothpick or cake skewer inserted into the middle comes out clean.
Cool in the pan on a wire cooling rack for 10 minutes, then remove from pan and cool completely (unless you want to eat it warm, then just cool it until it’s the right temp for eating)
This recipe is perfect for the cold, Saturday mornings when you have nothing but time to bake! Feel free to use regular flour in place of gluten-free if you don’t need to eat gluten-free.
If you make this recipe, comment below and tell me how it turned out!