Take slices of your favorite banana bread, dip into a milk/egg/cinnamon mixture and cook until crispy.
But for those of you who don't need to eat gluten-free but are looking for a delicious banana bread recipe here is the one I have always used and has been raved over for decades. You can do it with or without walnuts but I much prefer the nutty version. It also calls for sour cream which lends it a very moist texture averse to drying out.
This is ingredient intensive but makes a huge batch; two large loaves and around eight mini loaves depending on size of pan. Baking times vary greatly with large loaves taking up to an hour or muffins taking about 25-30 minutes.This bread also freezes exceptionally well but I like to give it a little extra protection with freezer paper and cling wrap or aluminum foil.
Sour Cream Banana Bread (A La Joy)
3 cups of flour
2 cups of sugar
1 tsp salt
2 tsps baking soda
1 cup butter, melted
5 bananas, mashed
1 tsp vanilla
1 cup sour cream
1 - 1 1/2 cups walnuts, to taste
Sift dry ingredients together and melted butter. Then add the pre-mashed bananas, eggs, vanilla and sour cream. Mix until completely combined, making sure to check for pockets of flour on the bottom of the bowl. Add in nuts and try not to over mix, the amount of these depends if you really like walnuts. You could also sprinkle them on top, but I like them incorporated. Grease and flour the loaf pans you are using.
If making muffins pour into paper cups and bake at 350 for about 25 minutes or until a toothpick inserted into one comes out clean. Smaller loaves can take 30-40 minutes and larger loaves can take up to an hour.
PLEASE CHECK REGULARLY because no one likes burnt anything! Once a toothpick, or cake tester, comes out clean they are done. Remember it is a moist bread! Enjoy!