Gluten Free Banana Bread with Kefir

I LOVE Banana bread and was so pleased with the texture of this bread, if you are Gluten free you know how hard it is to find a flour mix that is just right for what you are making. I used Bobs Red Mills all purpose baking flour, the texture was just like using regular flour... not gritty or grainy like some others I have used. Just remember cooking is all about making what you cook taste how you want it to! so don't be afraid to tweak a recipe a little!

INGREDIENTS:

Banana Bread

1 large egg
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup of Kefir yogurt (or you can sub with Greek yogurt or sour cream)
2 teaspoons vanilla extract
1/2 tsp Cinnamon
1/2 tsp Ground nutmeg
1/2 tsp Allspice
1 cup mashed ripe bananas (about 2 large bananas)
1 cup Gluten free all-purpose flour (you can sub regular all-purpose if you don't need gluten free)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 tsp Salt

Optional 1/4 cup Walnuts 

DIRECTIONS:

1-Preheat oven to 350F. Spray one 9x5-inch loaf pan with cooking spray, or grease and flour the pan; set aside.

2-Bread - In a large bowl of your mixer (or you can hand mix) add the egg, sugars, coconut oil, Kefir (or sour cream), vanilla, Cinnamon, Ground nutmeg, Allspice and whisk to combine.

3-Smash bananas and stir to incorporate, if your adding Walnuts you can add them now.

4-Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't over mix; set aside.

5-Evenly pour filling mixture into the loaf pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

6-Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on moisture content of bananas, climate, and oven variances. Bake until done; watch your bread, not the clock.

7-Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

8-Enjoy your creation!