½cdairy free butterroom temperature for 20 minutes on the countertop
¾cbrown sugarpacked
2largeeggs
1teaspoonvanilla extract
5overripe bananas mushedthawed frozen bananas work too
2cgluten free all-purpose flour
½teaspoonxanthan gumomit if your gluten free flour blend contains this or guar gum
1teaspoonbaking soda
½teaspoonground cinnamon
¼teaspoonkosher salt
optional-- 1 cup dairy free semisweet chocolate chips or ¾ cup toasted, chopped walnuts
Cream Cheese Frosting Ingredients
¼cdairy free butter room temperature for 20 minutes
4ozdairy free cream cheeseroom temperature
1½cpowdered sugar
½teaspoonvanilla extract
Instructions
Banana Bread Instructions
Preheat oven to 350°F. Lightly spray 9x5-inch loaf pan with nonstick spray; set aside.
In a large bowl, use a hand mixer or electric stand mixer to cream together the butter and brown sugar.
Then add in the vanilla extract, eggs, and mashed bananas. Combine well.
In a medium bowl, whisk the flour, xanthan gum if needed, baking soda, salt, and ground cinnamon.
Next add the dry ingredients and any semisweet chocolate chips or roasted walnut bits into the wet mixture. Combine just until incorporated.
Transfer the batter to the loaf pan and bake for 60 minutes or until a toothpick inserted into the center of the loaf pan comes out clean.
Remove from the oven and allow to cool for 10-15 minutes before removing the bread from the pan and placing on a cooling rack.
Cream Cheese Frosting
In a medium bowl, cream together the butter and cream cheese until smooth. Then add and blend the powdered sugar and vanilla extract until smooth, about 2 minutes.
If needed refrigerate the frosting for 20 minutes. Or if it is thick and and already stiff, frost over the top of the cooled banana bread loaf. Cut and serve.
The cream cheese frosting tastes best when enjoyed cold.
Cover and refrigerate any leftovers. For tips on freezing see the post.