Banana Bread

The advantages of making food from scratch is that you can control the ingredients. One ingredient I like to control is sugar. With many ripe bananas, I thought banana bread was the perfect bread to make. I don’t have a favorite recipe, so I sifted through the internet with banana bread on my mind. I am selective on the recipes that I chose. I know that I can control the sugar, but I want to find a good recipe without altering it too much. Sugar not only adds sweetness to a recipe, but sugar adds to the tenderness, the golden color, and keeps the bread soft and moist.

I personally like The Best Ever Super Moist Gluten Free Banana Bread recipe from Bob's Red Mill. The sugar in the recipe is about 25% of the flour. With the addition of very ripe bananas and chocolate chips, I used even less sugar ~ 1/3 cup. That’s what I look for when I filter through recipes. I believe it’s too much sugar, when a recipe such as banana bread calls for ¾ cup of sugar and 1 ½ cup of flour.

Although, I like Bob’s Red Mill flour, for this recipe I used Wegman’s gluten free all purpose baking flour.

Trivia Fact: Did you know that recipes from the 70s (such as Better Homes and Garden) call for less sugar than recipes of today.

https://www.bobsredmill.com/recipes/how-to-make/the-best-ever-super-moist-gluten-free-banana-bread/