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My mom has been making this banana bread recipe for as long as I can remember. This was one of the first things she showed me how to bake. I still have the piece of paper I wrote the recipe on all those years ago. It’s a little worse for wear with a few stains from overuse.
For a long time, I made the recipe just as I had written it. A few years ago, I changed up some of the ingredients. This way I can continue to enjoy the banana bread without the gluten. By substituting gluten-free flour for the regular flour, increasing the amount of baking soda by 1/2 teaspoon, and adding a 1/2 teaspoon of xanthan gum, I get the same wonderful results as the original recipe.
This quick bread recipe mixes up easily and brings out the banana flavor. Be careful not to use too many bananas or you will end up with a bread that has a gooey center. Cool the bread on a wire rack before removing it from the loaf pan. It’s helpful to go around the edges with a table knife to ease the bread off the bottom of the pan.
The aroma of the baking bread, takes me back to my childhood. There was something about coming home from school, opening the front door, and smelling delicious banana bread, that made any day better.
Recently, I asked my mom where the banana bread recipe came from. She said, she got it over 50 years ago from a co-worker named Mary. She still has the paper the recipe was printed on. It’s a lot worse for wear with frayed edges and stains that make the words almost unreadable. I guess you could say, like mother, like daughter. 🙂
If you have some overripe bananas waiting to be used, give Mary’s Homemade Banana Bread a try. I hope you enjoy it as much as my family does.
LOOKING FOR MORE RECIPES WITH BANANAS?
- Healthy Quinoa Banana and Strawberry Muffins
- Gluten Free Banana Cake with Cream Cheese Frosting
- Gluten Free Chocolate Chip Banana Muffins
- Gluten Free Chocolate Chip and Walnut Banana Bread
If you like this recipe, follow my Gluten Free Quick Breads board on Pinterest.
Mary's Homemade Banana Bread is tender, moist and delicious.
- 1/2 cup shortening (melted)
- 2 eggs (unbeaten)
- 1 cup sugar
- 2 cups gluten-free flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 1/2 cups mashed bananas
Preheat oven to 300 degrees.
Cream together the sugar, eggs, and melted shortening until combined.
Add the flour, baking soda, salt, and xanthan gum.
Stir until the dry ingredients are completely combined with the sugar mixture.
Stir in the mashed bananas.
Place mixture in regular 9"x5" loaf pan.
Bake for 1 hour or until a pick inserted into the center comes out clean.
Cool on wire rack before removing from pan.
If gluten is not a problem for you, simply omit the xanthan gum, reduce the baking soda to 1 teaspoon, and use regular flour.