Banana Bonanza: A Trio of Tempting Treats From Classic Loaf to Gluten-Free Goodness

Classic Moist Banana Bread

Ingredients:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
⅔ cup sugar
2 large eggs, at room temperature
½ cup oil (vegetable or canola)
3 ripe bananas, mashed
¼ cup yogurt (or sour cream)
1 teaspoon vanilla extract
½ cup walnuts or pecans, chopped (optional)

Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the sugar and eggs until light and fluffy. Gradually add the oil, bananas, yogurt, and vanilla, mixing until well combined.
Fold in the dry ingredients until just combined. If using, stir in the nuts.
Pour the batter into the prepared pan and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Nut-Free Moist Banana Bread
Ingredients:
Follow the Classic Moist Banana Bread recipe but omit the nuts.

Instructions:
Follow the same instructions as the Classic Moist Banana Bread, excluding the step involving nuts.

Gluten-Free Moist Banana Bread
Ingredients:
1 ¾ cups gluten-free all-purpose flour blend
1 teaspoon baking soda
½ teaspoon salt
⅔ cup sugar
2 large eggs, at room temperature
½ cup oil (vegetable or canola)
3 ripe bananas, mashed
¼ cup yogurt (gluten-free, or sour cream)
1 teaspoon vanilla extract
½ cup walnuts or pecans, chopped (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
Replace the all-purpose flour with a gluten-free all-purpose flour blend. Ensure all other ingredients are gluten-free, including the yogurt.
Follow the instructions for the Classic Moist Banana Bread, ensuring all utensils and surfaces are free from gluten contamination to avoid cross-contamination.