Gluten Free Banana Bread

One of my all time favorite things growing up was my grandma's banana bread. It somehow had this magical top where it was sweet but had crispy bits and was like almost wet at the same time. Ugh it was heaven. Since having to change up my lifestyle banana bread isn't something I have indulged in or ever really tried to make at home because baking with alternative ingredients can be tricky and a struggle. Especially bread!! But I have found a delicious recipe that finally worked! This banana bread, soft, warm, sweet and delicious!


INGREDIENTS:

• 1/3 cup melted butter
• 1 cup mashed ripe banana, about 2-3 bananas
• 2 eggs
• 1 tsp vanilla
• 2 Tbsp milk of choice
• 1 cup king arthur gluten-free 1-to-1 all-purpose flour

• 1/2 cup almond flour
• 2/3 cup sugar (cane, coconut, brown)
• 1 Tbsp cinnamon
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt

Topping: 2 Tbsp sugar + 1 tsp cinnamon
DIRECTIONS:

1. Preheat oven to 350 degrees. Oil up a 9x5 loaf pan with a little butter around all sides.
2. In a small pot, melt your butter.
3. In a large mixing bowl, place the bananas & mash them with a potato masher or fork. Add the melted butter & incorporate.
4. Add in the vanilla and milk. Mix until combined. I used a hand mixer but you can use a large spoon or whisk.
5. Add the gluten free flour, almond flour, sugar, cinnamon, baking soda, baking powder, and salt and mix together with a large spoon.
6. Pour your batter into the oiled loaf pan, sprinkle with topping and bake at 350 degrees for 40 minutes or until a knife inserted in the middle comes out clean.
7. Allow to cool for 15 minutes in the pan then cut and serve!