From the Garden

Growing orchids and basil on the balcony

Banana Bread

Preheat oven to 325°F and line one loaf pan with parchment paper, set aside.

All ingredients, organic if possible, are at room temperature.

4 to 5 very ripe bananas

One stick of butter - 4 oz. 

One cup of brown sugar

One large egg

1 teaspoon of vanilla

1 1/4 cup gluten-free flour

1 teaspoon of baking soda

1/2 teaspoon of salt

1/8 teaspoon cardamom, optional OR

1/8 teaspoon cinnamon, optional

1/2 cup chopped nut pieces, optional

Mash the bananas through a purée, set aside.

In the stand mixer, using the paddle, mix well butter and brown sugar - about three minutes on medium low speed. At one egg and the vanilla. Mix together for two minutes on low speed. Gradually add the dry ingredients making sure to scrape the bowl and blend completely. You do not need to add any additional spices, this should be based on who is going to be consuming the banana bread. Removing the bowl from the stand mixer, fold in the bananas by hand with a wooden spoon. The mixture will be pretty thick, but make sure everything is well blended. Add any nuts at this time. 

Transfer the mixture evenly in to the loaf pan. Place The banana bread in the middle of the oven on the rack. Bake for 55 to 65 minutes, as oven times very. You’ll know when the banana bread starts when you insert a toothpick in the middle of the bread and it comes out clean. Don’t worry if you have to leave it in another five minutes. Remove the banana bread and put it on the counter, if possible waiting about 15 minutes to enjoy.

The key is to make sure that the banana bread is cooked all the way through. I always measure the inside with a kebab stick as I do not want the oven open to lose the heat. 

Store the banana bread in the refrigerator. It lasts about four or five days.