We went to visit friends a while back and she was in the middle of making banana bread. Now, I don’t like bananas at all. I haven’t eaten bananas since I was pregnant with my oldest – he’ll be 20 soon! But I thought that banana bread smelled so good, it didn’t smell like bananas at all. This was a gluten recipe so I didn’t eat any. But, my daughter at some and she said it was fabulous. My friend said it was from the Pioneer Woman’s recipe. So I immediately looked it up and converted the recipe to GF. She had baked hers in a large bundt pan. I didn’t have a large bundt pan, but I have this mini bundt pan, so I used it and I halved the recipe below. I think you can use whatever pans you have, if you don’t have a large bundt pan.
Preheat oven to 350°
Grease and flour baking pans
2 sticks butter, softened
1 cup sugar + 2 Tablespoons
1/2 cup brown sugar
1 1/2 cups mashed ripe bananas
4 cups + 2 Tablespoons GF white flour
2 teaspoons xanthan gum
1 teaspoon baking soda
3 teaspoons baking powder
1 1/2 cup sour cream
3 dashes ground cinnamon
Cream butter and sugar. Add eggs, one at a time. Mix well after each. Add mashed banana, beat well.
Combine dry ingredients mix in alternately with sour cream.
Pour into pan and bake. If you’re using the large pan about 70 minutes. I used the mini and did it for 30 minutes and then checked for doneness.
Invert on a cooling rack and allow to cool slightly.