This gluten-free banana bread recipe is from my dad. This recipe is one of the first I posted on my blog in 2008 and decided to update it with photos and a video today – April 1, 2020. While the entire country is on lockdown for a few weeks (months!), we might as well be baking!
This banana bread is tried and true. The recipe is simple and delicious! The more rotten the bananas, the better – true story. Banana bread is versatile – it can be great for dessert or breakfast. For breakfast, try putting some cream cheese on a slice. It is a great mix of flavors.
My dad loves to put nuts in his bread, but my kids prefer chocolate chips. Either way, or even with nothing extra added in, this bread is a favorite! Jump to Recipe
My dad’s original recipe used regular flour, I just substitute whatever gluten-free flour I have in the pantry. I bet you have all of the ingredients on hand.
If you are looking for something easy enough for your kids to cook … this is the recipe for you. No stand mixer required – although they might need a little help stirring if the batter is a little thick.
A Few Simple Ingredients …
Watch Noelle Make This Bread Like A Pro …
Papa’s Banana Bread Recipe
Papa's Banana Bread
- 1 1/4 c. flour
- 1 c. sugar
- 1 t. baking soda
- 1/2 t. salt
- 1/2 c. butter softened
- 2 eggs lightly beaten
- 3 bananas rotten
- 1/2 c. nuts or chocolate chips or both
- Heat oven to 375. Spray loaf pan with cooking spray.
Combine all dry ingredients in mixing bowl.
Add butter. Blend together.
Add eggs and bananas. Blend well.
If you like chocolate chips or nuts, add them last.
Cook for an hour. Some ovens might cook faster - so check your bread after 50 minutes. Cover with foil if it is browning too much. A knife inserted into the center should come out clean.
Other favorite breakfast breads …