My mom gave me a few bananas to use up, So i decided to try out a new recipe for banana bread.
This recipe incorporates sour cream, for a really moist cake, and I decided to add an oat crumb topping as well to finish it off and really make it breakfasty.
1 cup Gluten Free Cake Flour Blend
2 ripe bananas mashed
1/3 c salted butter
¾ c brown sugar
¼ cup sour cream
1 tsp vanilla
1 tsp baking soda
Preheat oven to 350 degrees. Grease a loaf pan (9x3)
Cream butter, sugar and eggs together in a large bowl. Add in bananas, sour cream and vanilla. Mix in flour and baking soda. (Fold in nuts if using)
Pour into prepared pan.
¼ brown sugar
1/3 cup butter, cut into small pieces.
¼ cup brown rice flour.
½ cup oats (make sure they are gluten free)
Mix together the butter, sugar and flour and oats. Topping should be crumbly.
Cover the banana bread with the crumb topping and bake for 45 -60 minutes until a toothpick comes out clean. Allow to cool 20 minutes in the pan then turn out onto a cooling rack.