Banana Bread

Apparently, I am a banana hoarder...I have about 20 frozen banana in my freezer right now. I used up four today for a double batch of banana bread. I do not know what it is about bananas...they never get eaten before they go ripe. I'm just grateful they freeze wonderfully and thaw well to make banana goodies. Our household favorite is banana cake, but I decided to change it up today.

I adapted this banana bread from a Martha Stewart recipe. I substituted the sour cream for greek yogurt, and it turned out very moist. I used a minimal amount of xanthum gum, so if you do not have any on hand, no biggy. Also, I'm sure using brown rice flour alone will be just fine, I'm just partial to mixing it up a bit. 

Enjoy!

Ingredients

            1/2 cup (1 stick) butter, at room temperature, plus more for pan

            1 cup granulated sugar

            2 large eggs

            1 cup brown rice flour

             ½ cup sorghum flour

             1/8^th teaspoon xanthum gum*

            1 teaspoon baking soda

            1 teaspoon salt

            1 cup mashed very ripe bananas

            1/2 cup plain greek yogurt

            1 teaspoon vanilla

    Directions

.    Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

.    In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, yogurt, and vanilla; mix to combine.

.    Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

.    *omit if xanthum gum not available

*adapted from Martha Stewart.com