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April 1, 2012

Gluten Free Banana Bread

One of my new favorite recipe websites is Taste of Home- I simply searched for 'gluten free' and found numerous recipes I can't wait to try. I was in search of a banana bread recipe yesterday since I had about 4 bananas that had seen better days. I stumbled among this recipe and was pleasantly surprised how moist, delicious and easy the recipe was. I think the key ingredient was apple sauce.

I was also able to try a new flour blend I had spotted at the San Diego Gluten Free Food Expo- a San Diego based bakery- Carina's Sweet Boutique- The Sustainable Pantry- Gluten Free All Purpose Flour- a blend of white rice flour, potato starch, corn starch, tapioca starch, coconut flour, flax and xanthan gum.


2 cups gluten free all purpose baking flour
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
2 cups mashed ripe bananas (4-5, medium in size)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup oil
1 teaspoon  gluten free vanilla extract


In a large bowl mix flour, baking soda and salt. In a small bowl, whisk together eggs, bananas, sugar, applesauce, oil and vanilla extract. Mix in dry ingredients until well blended.

Spray two 8 in x 4 in bread loaf pans with cooking spray, transfer batter evenly into pans. Bake at 350 degrees F for 50-60 minutes or until toothpick inserted in the middle comes out clean.

Cool on wire rack for 10 minutes, remove from pans and serve. Yield 12 slices per loaf.


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