Recipes handed down from one generation to the next by family and friends are usually some of the best. That is why they have staying power, they’re delicious, sometimes not the healthiest, however, we believe in the 80/20 rule!
Our approach to nutritious eating is to choose healthy foods 80 percent of the time. We indulge in a few favorite treats 20 percent of the time. Consistency and moderation are the keys to balance for us.
I was chatting with a long-time close friend one chilly Sunday afternoon. The topic of conversation was a sweet bread recipe we made the night before that turned out, well…. just okay. My friend immediately chimed in “I have a moist banana nut bread recipe handed down from my mom. It’s so good that I’m proud to give each loaf as a holiday gift. In fact, everyone I have given it to during past holidays requests it again and again”.
So, we waited by my laptop and when the email came in, recipe attached, we printed it off and set about adapting it to make it gluten-free. Easy peasy! We also cut the sugar down a bit and added some applesauce, lemon zest, and vanilla to amplify the flavor profile.
MOIST FAMILY RECIPE BANANA WALNUT BREAD RECIPE RECAP √
√ A Family Recipe handed down generation to generation
√ Moist with a well-layered flavor profile that changes over the course of each bite
√ Makes a fabulous homemade holiday or thank you gift
- Two Bowl Mixing – Make a well in the dry ingredients and then slowly pour the wet ingredients into the center of the well. Use a rubber scraper to mix, scraping the sides and gently folding until barely combined.
- Bring Ingredients to Room Temperature – We keep our flour in the freezer and of course, our eggs in the refrigerator. Batters made with room temperature ingredients produce light, airy and evenly baked results. Cold ingredients don’t come together smoothly and result in dense and clumpy treats.
TOOLS WE ♥ AND USED FOR THIS RECIPE
One Large Bowl, One Medium Bowl, Some Small Bowls
Hand Mixer (or a big fork and some muscle)
9×5 Loaf Pan
- 1-3/4 cup gluten-free all-purpose flour
- 1-1/4 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup sugar
- ⅓ cup vegetable shortening (or ¾ stick of butter, softened)
- 2 eggs (beaten)
- 3 mashed bananas
- ¼ cup applesauce
- ½ tsp vanilla extract (we used Rodelle Pure Vanilla)
- 1 tsp grated lemon zest (optional)
- ½ cup chopped walnuts (or another nut)
- Gather all ingredients together at least 30 minutes and up to 1 hour before to come to room temperature. Preheat the oven to 350 degrees. Grease a 9x5 inch Loaf Pan.
- Sift together flour, baking powder, baking soda and salt into the large bowl. Whisk mixture slightly to make sure the baking powder and baking soda gets evenly distributed throughout the flour.
- In the medium bowl, cream together on medium speed the sugar and shortening. Beat in the eggs, mashed bananas, applesauce, vanilla and lemon zest.
- Make a well in the dry ingredients then slowly pour the wet ingredients into the center of the well using a rubber scraper to mix. Scrape the sides and gently fold until barely combined. Don’t overmix. Fold in chopped nuts.
- Spoon the batter into the greased pan. Bake at 350 degrees for 50 minutes, or until a toothpick inserted into the center comes out mostly clean. Cool completely before removing from pan.
This for That –
Butter instead of Shortening - If you substitute butter for the shortening you will need slightly more butter than shortening to keep the bread at the same moisture level.
Flour – For a whole grain experience, substitute 1 cup of Whole Spelt Flour or Whole Wheat Flour. And use only ¾ cup of All-Purpose Flour, combining to come to the 1-3/4 cups of Flour.
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