Banana Bread has been something that I have had a hard time finding a good gluten free recipe for. Yesterday I had some bananas that needed to be used up so I decided to try another recipe. I found it here. When I first cut into it I wasn't sure if I was going to like it. It seemed like it was going to be mushy like the rest. The first piece was a little mushy, but not like the other recipes I have made. Each piece seemed to get better!! One thing I don't like with banana bread is even if its good the first day it turns mushy by the next day, so I had to try it this morning of course AND It wasn't mushy!! YAY!!!! It is the best gluten free banana bread I have made so far.
Preheat oven to 350 degrees
2 cups gluten-free all purpose baking flour
(I used 1 1/2 cups featherlight mix + 1/2 cup GF mix + 1 tsp xanthan gum)
1 tsp baking soda
1/4 tsp salt
2 cups mashed bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 tsp vanilla extract
1/2 cup chopped walnuts
In a large bowl, combine the flour mixes, xanthan gum, baking soda and salt. Set aside. In a medium bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla. Stir into the dry ingredients just until moistened.
Transfer to 2 - 4"x8" loaf pans coated with cooking spray. Sprinkle with walnuts (My family, besides me, aren't fond of nuts so I made one with and one without the nuts.) 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
Weight Watcher points: 4 points/slice