Tuesday, April 2, 2013

gluten-free banana bread

this banana bread is so good.

moist, soft, banana-y.

ohmahgosh. gayummm.

there's only one thing better than banana bread...

...day old banana bread.

it's so delicious.

even when it gets all soggy and moldy.

oh yeah, get some.

haha, just kidding.

Gluten-free Banana Bread

  • 2 cups gluten-free all-purpose baking flour (I use Bob's Red Mill)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 cups mashed ripe bananas (about 4-5 medium ones)
  • 1 cup sugar (1/2 cup white, 1/2 cup brown)
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (more or less)

  1. In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk together the eggs, bananas, sugar, applesauce, oil and vanilla. Stir moist ingredients into dry ingredients, just until moistened. Stir in cinnamon.
  2. Transfer to two loaf pans (about 8-in. x 4-in. in size) coated with cooking spray (or shortening), then dusted with gluten-free flour. 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.

recipe found here


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