Sorghum Flour Banana Bread
Sorghum flour banana bread is a banana bread recipe with a Southern (and gluten free) twist. So rich and moist that it's even better the second day!
Ingredients
- 8 tablespoons salted butter melted and slightly cooled
- 3 bananas ripe or a little overripe
- 225 grams sorghum flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup sour cream
Instructions
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Preheat the oven to 350°F. Generously butter the inside bottom of a 9 inch loaf pan.
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Discard banana peels. Gently crush and chop the bananas, lightly mashing them together. Leave them chunky; do not squish them into paste or liquid. Measure out 1 3/4 cups of banana and set aside. (This does not have to be exact; you can use a little more or less.)
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In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
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Add the 1 3/4 cups bananas, plus eggs, vanilla, sour cream, and melted butter. Mix thoroughly, scraping the bowl as you go, making sure there are no dry bits left in the batter. Scrape into the prepared pan and immediately place in the oven on the middle rack.
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Bake for about 1 hour, or until a toothpick inserted deep into the middle of the loaf comes out clean. Let cool for 10 minutes, then turn out on a rack to cool completely. When the loaf is completely cool, you can serve slices or return the loaf to the pan for storage. To store, cover tightly in its loaf pan and leave in a cool dark place, like a closed pantry, to preserve freshness.