Prep Time: 20 minutes
Cook Time: 30 minutes to 1 hour
Total Time: about 1 hour to 1 ½ hours
Servings: 24 muffins or 2 loaves
Ingredients:
2/3 cup butter-flavored shortening
2 cups sugar
2 tsp. vanilla extract
4 eggs, room temperature
8 bananas, mashed
4 cups Bob’s Red Mill 1 to 1 GF Flour, spoon and level
1 cup GF Bob’s Red Mill quick oats
1 tsp. salt
2 tsp. baking soda
1 ½ cups chocolate chips or nuts (optional)
Directions:
Preheat conventional oven* to 350 degrees
Line muffin tin with liners or spray bread pans (make sure that the spray is GF- some include flour in it!). I like making both depending on my mood and the amount of time I have.
Mash your bananas with a potato masher or a fork. I like mine with a few small banana (pea sized) chunks left over, but you can mash them so there are no lumps at all. Set aside.
Cream together shortening and sugar for 2 minutes on medium-high until light and fluffy. I use my Kitchen-aid stand mixer with the paddle attachment, but you can use any stand or hand mixer- try not to use whisk attachments otherwise your shortening and sugar will be too airy and your muffins will turn out to be another texture.
Add vanilla, eggs, and mashed bananas and mix on low until smooth and combined.
In a separate bowl, mix your dry ingredients (salt, baking soda, gluten free flour, gluten free quick oats).
Pour half the dry ingredients into the wet ingredients and slowly mix until just combine. Repeat with the other half of the dry ingredients. You should get a sticky wet batter.
Add chocolate chips or nuts at this point, if you decide you want any.
If you want:
Muffins- Pour batter 2/3rds full into each liner. Put the muffin tins on a middle rack in your oven. Bake for 25-35 minutes*. Stick a toothpick in the middle of the middle muffin- if it comes out clean, it is ready.
Bread Loaves- Pour 2/3rds full into the bread loaves. Put the pans on a middle rack in your oven. Bake for 1 hour*. Stick a toothpick or fork in the middle of each of the pans- if it comes out clean, it is ready.
Cool in pan for 10 minutes. Then turn onto wire racks and cool completely.
Serve with whipped cream (trust me, it is delicious) or alone. Leftovers should be wrapped in plastic wrap. It can be frozen up to 3 months.
*Notes:
I usually bake my muffins for exactly 30 minutes, however, the type of oven and elevation change the timing slightly. Conventional oven does not use the fan to circulate hot air inside. If you decide to use a convection (fan) oven, it will cook faster by 5-10 minutes for this recipe.