Saturday, February 8, 2014

Your Pins Tested! Gluten Free Banana Bread

I love LOVE love banana bread, but they can be tricky with gluten free because they dry out so quick.  Not that they ever last long in my house, but it is very annoying when its dry.  I've tried a bunch of recipes and this one was really yummy.  When I started making it, I was happy find that it actually makes two loaves, which is perfect for my house, where it goes quick.

This recipe comes from the Taste of Home and can be found at this Pin.  As always, I used what I had handy, so I drifted from the recipe a little.
*recipe was taken directly from the original post

What you'll need: 
2 cups gluten-free all-purpose baking flour (I used Bob's Red Mill)
1 teaspoon baking soda 
1/4 teaspoon salt 
4 eggs 
2 cups mashed ripe bananas (4-5 medium) 
1 cup sugar 
1/2 cup unsweetened applesauce (I used Cinnamon)
1/3 cup canola oil (I used vegetable)
1 teaspoon vanilla extract 
1/2 cup chopped walnuts (I skipped these)

What to do:
  1. In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened.
  2. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each). 

The first loaf was gone in a day, but the second one, I let cool, sliced and put it in the freezer in a freezer bag.  When a piece is wanted, just take it out and microwave for 30 seconds or so.  This helps it to not dry out so much and maintain its yumminess.


1 comment

  1. What glutenfree baking soda/powder do you use? I am looking for gluten and aluminum free.
    Would you please help?


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