So today I noticed holiday flavored coffees are on display at my local grocery store. This means I instantly want to start making all things pumpkin. Am I the only one who thinks it should automatically be fall as soon as the new school year starts? I have to remind myself that it’s still summer until late September (and here in Florida sometimes still feels like summer well into December). Even though fall may technically be weeks away, don’t be surprised if pumpkin recipes start popping up very soon on Promisingly Pennywise.
Today I managed to resist the urge to prematurely share a pumpkin recipe because I realized I have a delicious recipe that is perfect for any time of year! Delicious banana bread. And the best part is, there’s a way to make it gluten free and no one will know! Seriously, the first time I served this bread to a group of friends they were shocked when I later told them it was gluten free. For those of you who aren’t gluten intolerant, I tested the recipe after swapping regular all purpose flour for the gluten free stuff and it was still a hit, because as delicious as this recipe is when gluten free, regular all purpose wheat flour is always cheaper than gluten free.
If you’re planning to make the bread gluten free, the brand of flour matters. I’ve tried multiple varieties of gluten free flour in the past year, and believe me, they are not all created equal. Some leave a funny after taste, while others leave baked products with a weird texture. I finally found one that bakes, and tastes like wheat flour! My favorite wheat flour substitute, and the one I used when making my banana bread is Bobs Red Mill Gluten Free 1 To 1 Baking Flour. It’s available in my local grocery store, but also available online for order. No, this is not a sponsored post, I just really love this flour. Have a different gluten free flour that you recommend? I’d love to hear about it! Just leave me a comment below.
Now grab some ripe bananas and let’s get baking!
- 2 cups gluten free* or all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- 1 cup sugar
- 4 eggs
- 2 cups mashed ripe bananas
- ⅓ cup apple sauce
- 3 TBS sour cream
- 1 stick softened unsalted butter
- 1 tsp vanilla extract
- Preheat oven to 350°F.
- Combine flour, baking soda, salt and cinnamon in a large bowl.
- Combine the remaining ingredients in a small bowl.
- Stir wet mix into dry, stirring until moist.
- Grease two 8x4 loaf pans and fill both evenly with batter.
- Cook for 45-55 minutes.
- Allow to cool before removing from pans.
Ready for fall recipes now? Check out my favorite recipes from last year:
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