SAM’S BANANA BREAD
We had a few overly ripe bananas sitting on the kitchen counter and instead of tossing them aside I looked up some Banana Bread recipes. I landed on BA’s Best Banana Bread and then tweaked it to make it my own. This version is gluten-free and has some extra seasoning to make it, Sam’s Best! I hope you enjoy it as much as we did. It lasted less than 24hrs in our house.
INGREDIENTS
Nonstick Coconut oil spray
1½ cups cup4cup gluten-free flour
1¼ teaspoons baking soda
¾ teaspoon kosher salt
1 cup (packed) dark brown sugar
⅓ cup Siggi’s Coconut Yogurt
¼ cup (½ stick) unsalted butter, room temperature
2 large eggs
4 large very ripe bananas, mashed (about 1½ cups)
½ cup semisweet chocolate
Tsp maple syrup
RECIPE
Preheat oven to 350°. Lightly coat 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides.
Using an electric mixer on medium-high speed, beat brown sugar, yogurt, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
Reduce speed to low, add flour, baking soda, and salt, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate chips, maple syrup and sprinkle some cinnamon. Scrape batter into prepared pan; smooth top.
Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour.
If you’re feeling extra naught slice the cooled bread and fry in butter, thank me later.
