1 1/4 cup sugar
1/2 cup butter, softened
2 eggs, separated
3-4 bananas, overripe (7+), mashed
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gluten Free all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Pre-heat oven to 350°F. Grease bottoms only or line with pan liner two 8" or one 9" loaf pan(s).
Mix sugar and butter in large bowl.
Stir in egg yolks until well blended.
Add bananas, buttermilk and vanilla.
Beat until smooth.
Sift in flour, baking soda and salt.
Lightly whip egg whites, Fold them into mixture.
Pour into pans.
Bake 8" pans ~1 hour, 9" pan ~1 1/4 hours, or until toothpick inserted in center comes out clean. Cool in pans for at least 15 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
Let sit about 2 hours, before slicing.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Wrap in wax paper or parchment paper and place in a zip top bag to freeze for up to a month.
add 1 cup total of one or more of the following:
chopped nuts, chocolate chips, butterscotch chips, dried fruit, fresh berries, cut fruit, frozen fruit, or even nut/seed butter.
Replace buttermilk with plain yogurt.
Replace butter with margarine or coconut oil or try using a fruit puree for more dense result.
Replace the vanilla with another extract flavor -- chocolate? :)
Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.
Posted by Nicole Bubolo at 1:36 PM