Pain aux bananes

Every time I make this banana bread, it takes me back to my Nana's kitchen. When I would visit her, she would make it for me and the aroma alone conjures up so many memories. I love that I can make a gluten free version for mes petits and it always puts a smile on their faces. This photograph was taken by Joanie Schwarz, à mon avi, the best photographer in the world! I am dedicating this gluten free banana bread to Joanie. From now on, it will be called pain aux bananes de Joanie :) I make it for her in gluten free vegan version. Joanie and Maxine (my friend and cousin) inspired me to start this blog. They are amazing women, Mothers, and friends. They have given me so much support and I will never be able to thank them enough.


La Recette:

2 1/4 cups gluten free flour (I think Bisquick Baking Mix is great.  I use my own custom blend of Sugar & Spice GF flour and hopefully it will be available for purchase soon). 
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1.5 cups sugar
3 ripe bananas (they can be super ripe)
2 eggs (room temperature)
1/4 lb. room temperature UNSALTED butter
1/4 cup low fat sour cream
1 teaspoon vanilla
1.5 cups milk chocolate chips (I like Ghirardelli brand)
1 cup chopped walnuts (optional)

*If you want to make the vegan (Joanie) version substitute the eggs for 3/4 cup of unsweetened apple sauce, I replace the butter with Earth Balance sticks (same amount - 1 stick), and I don't use the sour cream. Also use dark chocolate chips instead of milk chocolate (again, same amount - 1.5 cups).

Pre-heat oven to 350 degrees. Butter and GF flour 1 loaf pan or 4 mini loaf pans.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time and then mix in the vanilla. Add the bananas and sour cream. Mix until combined.
In a separate bowl, combine the GF Flour, baking soda, kosher salt, and cinnamon. Add the chocolate chips and walnuts(optional). Make sure they are coated with the flour mixture. Slowly add the GF flour mixture to the egg mixture.
Pour mixture into the loaf pan(s) and bake for 45-50 minutes in the big loaf pan or 35-40 in the small loaf pans. Bake until the top is lightly browned and a toothpick can come out (almost) clean when inserted in the center.
*Just before placing in the oven, I sprinkle the top with cinnamon and turbinado sugar.
Let the bread cool in the pan(s) for about 15 minutes, then remove the bread and place on a wire cooling rack.
Serve warm or at room temperature.
Enjoy!