I’m sure you have some wonderful favorite recipes you circle back around to. My Aunt Dot’s banana bread recipe is one of those for me. A classic family recipe from that red and white checked cookbook my mama gave me when I was a new bride. Her aunt Dot’s recipe. Lately we’ve been enjoying this favorite as a gluten free banana bread recipe!
I was skeptical about using the {aff} Gluten Free Bisquick as an equal replacement for regular flour. But it worked beautifully and got the full Hodgepodge approval. I have since used Kroger’s Simple Truth Gluten Free baking mix as well.
It wasn’t flat. It wasn’t tasteless. It was just like Aunt Dot’s banana bread recipe. And believe me. We have been through many a gluten free taste test!
Gluten Free Banana Bread Recipe
Aunt Dot’s Banana Bread Recipe
- 3 ripe bananas, mashed
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1/4 tsp salt
- (or to make the gluten free version, just substitute Gluten Free Bisquick – straight up replacement for the following two ingredients)
- 1 tsp baking soda
- 1 1/2 cups flour
- (optional but not for our nut free household)
- 1 cup chopped pecans or walnuts
- Mix together shortening, eggs, and bananas.
- Then add rest, mixing well.
- Pour into greased loaf pan.
- Bake at 350 degrees.
Note: I have substituted oil or melted butter for the shortening called for.
Serve with a thin spread of cream cheese for breakfast. Or eat anytime of the day as a wonderful snack or dessert!
I love quick and easy.
Another recipe from that red and white checked cookbook Nana gave me.
More Family Favorite Recipes
- Aunt Charlotte’s Banana Bread Recipe – from Sherri
- Fast Food for Slow Sundays – a series to make it easy to feed the crowd after church
- Paige’s Month of Breakfasts and Month of Meals series
- Mama Ann’s Morning Bars
Be sure to browse the recipe section here at Hodgepodge for all our favorites.
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