This banana bread recipe was inspired by a trip to Hawaii! We ate banana bread, sipped coffee, and soaked in the sunshine. I can almost taste the salt water dips in the ocean when this is around our table. Hawaii holds an incredibly special spot in my heart and in our story. This recipe is an ode to a trip of a lifetime. This recipe is a twist on a family recipe. If you happen to note original orgins in the recipe, please do let us know. We would love to credit the author and quite possibly this was developed lovingly by my Grammie or her grandmother and for that I’m incredibly grateful! We’ve always loved to indulge in banana bread around our table and now you can too!

Gluten Free Version Ingredients:

• 1 Stick ( 1/2 C.) Organic butter
• 1/2 C. Sugar
• 1/2 C. Brown Sugar
• 2 Organic or Local Eggs
• 3 Ripe Bananas, Mashed
• 1 Tbsp Vanilla or seeds of 1 vanilla bean pod
• 1 C. Brown Rice Flour
• 3/4 C. Sorghum Flour
• 1/2 C. Almond Flour
• 2 tsp. Baking Powder
• 1 tsp. Salt
• 1/2 tsp. Baking Soda
• 1/2 C. Yogurt ( We use Fage )

Gluten Full Ingredients:

• 1 Stick ( 1/2 C.) Organic butter
• 1/2 C. Sugar
• 1/2 C. Brown Sugar
• 2 Organic or Local Eggs
• 3 Ripe Bananas, Mashed
• 1 Tbsp Vanilla or seeds of 1 vanilla bean pod
• 1 1/2 C. Flour or Our favorite GF Baking Flour
• 1/2 tsp. Salt
• 1 tsp. Baking Soda
• 1/2 C. Yogurt ( We use Fage )

Pre-heat your oven to 350 degrees. In a stand mixer, cream together butter and sugar. Slowly add in the organic eggs 1 at a time. Add vanilla to the wet mixture along with the yogurt and mashed banana. Bonus points if you brown the butter for a delectable hostess worthy treat! Slowly incorporate the dry ingredients into the wet ingredients in the bowl of a stand mixer, mixing only until incorporated. Line a loaf pan with parchment paper. We love this compostable brand! Bake at 350 for approximately 60 minutes!

Enjoy!

XOXO,

Hal