Joanna Gaines’ banana bread recipe is my favorite!
This gluten free version made with maple syrup is adapted from hers and pretty close to the real thing!
5 ripe bananas
8 tbs (1 stick) butter softened/a little melty
3/4 cup maple syrup
2 large organic eggs
1 1/2 tsp pure vanilla extract
1 tsp baking soda
1/2 tsp salt
1 3/4 cup of Bob’s Red Mill Gluten Free Flour
1 tsp xantham gum (recommended if using Bob’s gluten free flour)
1/2 cup of chopped pecans (optional)
Preheat oven to 350
Mash bananas with mixer
Add butter, maple syrup, eggs, and vanilla. Blend.
Add dry ingredients. Blend.
Add 1/2 of your pecans to batter (reserve the rest for the top)
Pour batter into a buttered 9” square pan or a stone bread pan lined with parchment
Sprinkle top of batter with remaining pecans… and a little sprinkle of sugar (optional)
Bake 50 min to 70 min depending on pan size and oven, check with toothpick